Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}

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Creamy Parmesan Tomato Basil Soup

Soup season is here!!  One of my favorite things about Fall is making yummy, comforting soups to help chase away the chill in the air.

Surprisingly, this has become one of my most frequently made soups during “soup season”.  Growing up, I never liked tomato soup.  In fact, I don’t really remember it being served much at home.  And once I grew up, I never really tried tomato soup until I spotted a recipe for tomato soup similar to this one.  Truth be told, it was probably the parmesan {this girl loves cheese!} that caught my eye more than anything else. A few renditions later, this is what the recipe has become at our house.  

Creamy Parmesan Tomato Basil Soup

Caleb & I both enjoy it a lot.  And if you want the true secret to what makes this tomato soup divine, here it is.  You MUST, I repeat MUST, serve with grilled cheese sandwiches.  Because what’s better than cheese in your tomato soup?  Cheese served along side your already cheesy tomato soup, of course!  The grilled cheese is wonderful dipped in the soup or torn into chunks & tossed in like croutons {my personal favorite}.

Creamy Parmesan Tomato Basil Soup

Adding one more bonus point to this already stellar soup, is the fact that it’s made in the slow cooker & super easy for any night of the week.

Creamy Parmesan Tomato Basil Soup4

Put this one on the meal plan for next week.  I know we’ll be enjoying this soup MANY times this Winter.

Creamy Parmesan Tomato Basil Soup

Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}
  1. 2 - 14 oz cans tomato sauce {I use my Homemade Roasted Tomato Sauce, link below}
  2. 1 c diced celery
  3. 1 c diced carrots
  4. 1 c diced onion
  5. 4 c chicken stock {I try to use homemade when possible}
  6. 1 1/2 t dried oregano
  7. 1 1/2 T dried basil
  8. 1 bay leaf, dried
  9. 1/2 c flour {I use whole wheat}
  10. 1 - 1 1/2 c grated parmesan {I error on the side of too much :) }
  11. 1/2 c butter
  12. 2 c whole milk
  13. 1 t sea salt
  14. 1/2 t pepper
  1. In a slow cooker, combine tomato sauce, diced vegetables, chicken stock, oregano & basil. Add bay leaf & cover. Cook on low setting 6-7 hours.
  2. About 30 minutes before serving, melt butter in a medium saucepan over low heat. Once melted, add flour & whisk constantly over the heat for 4-5 minutes. You want it thick & smooth.
  3. Remove saucepan from heat & add about 1 cup of the soup from the slow cooker. Whisk until smooth. Add 1 more cup & whisk again.
  4. Using a spoon, remove the bay leaf from the slow cooker & discard.
  5. Add the mixture from the saucepan into the slow cooker.
  6. Using an immersion blender, carefully blend soup in the slow cooker until creamy. Always make sure you keep your immersion blender submerged for your sake & your kitchen's!
  7. Stir in parmesan, milk & salt & pepper.
  8. Place lid back on slow cooker & cook on low another 30 minutes.
  9. Serve with grilled cheese sandwiches & enjoy!!
Adapted from 365 Days of Slow Cooking
Our Grace Filled Life

Other posts you may enjoy…

Roasted Tomato Sauce


Zesty Italian Chicken Sandwiches


Mexican Chicken Casserole

Classic Slow Cooker Roast, Carrots & Potatoes

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This was our supper Monday night.  As out of season as it seems for a meal {something about it just screams winter comfort food, maybe it’s just me}, it hit the spot.  I love slow cooker suppers anytime of year.  A little bit of work in the morning & supper is mostly ready, yay!!

There’s nothing fancy about this meal.  It’s your bare bones, meat, potatoes & vegetable spread just like grandma used to serve for Sunday dinner. {Do you still have Sunday dinners with the fam?  I think that needs to make a comeback.}  You can certainly find more glamorous roast recipes out there with a lot more seasonings than this one has, but if you have good flavored, quality beef, it’s nice to keep it simple sometimes & let it do it’s thing.

Classic Slow Cooker Roast, Carrots & Potatoes

3-4 lb beef roast

Sea salt & fresh ground pepper

1/4 c. Apple cider vinegar

1 c. water

6-8 Carrots, peeled & cut into chunks

5-6 medium potatoes, cut into 1/2 in slices

Heavily salt & pepper roast on both sides & place into slow cooker.  Pour in vinegar & water.  Cook on low for a minimum of 8 hours.  When there is 4-5 hours remaining {I like to do this around lunchtime}, add carrots & potatoes to slow cooker.  If you are home, you can move the carrots & potatoes around in the slow cooker every couple hours to help them all get flavored up good in the broth.

After the 8 hours are up and the carrots & potatoes are fork tender, remove the roast from the slow cooker & shred.  {I like to use my stand mixer with the paddle attachment for this.  It takes just a minute on low & the meat is perfectly shredded!}

Use a slotted spoon to remove the carrots & potatoes from the slow cooker to serve.  Serve the shredded roast with a little of the beef broth from the slow cooker poured over top.


Linked up to: Sunday School at Butter Believer, Monday Mania at Healthy Home Economist, Fat Tuesday at Real Food Forager, Day2Day Joys

Azure Standard Delivery Day

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Azure delivery day is always exciting at our house, because every 4 weeks, this is where the majority of our groceries come from.  And, well, who doesn’t get excited about food?

If you’re not familiar with Azure Standard, here’s their “in a nutshell” description from their website:

We specialize in natural, organic, earth-friendly foods and products. We deliver directly to customers, buying clubs and retailers by semi truck and UPS.

I’ve been ordering from Azure for 4 years now & I love the selection of healthy products they offer at great prices.  Living in a small town where we don’t have all of the shopping options that a big city offers, it’s awesome to have this available.

Here are just a few of the things that we ordered this month…

Organic carrots, organic lettuce, sprouted wheat tortillas, mozzarella & raw white cheddar, yum!  And yes, those are both 5 pound blocks of cheese!  We’re a bit cheesy you could say :).  Also, cheese freezes great shredded!

Check out this watermelon!!  It’s huge!  And organic!  We’ve already cut this baby open & are enjoying every bite!

Whenever I talk to people about Azure, they always ask what I buy.  An easier question to answer might be what don’t I buy.  It wasn’t an immediate thing, but as I began ordering from Azure every month, I would look up more & more of the products I typically buy at the grocery store & found Azure offered a lot of the same types of products, from great brands & for a great price.  We get everything from fresh, in season produce, baking supplies, detergents, frozen veggies, bathroom products & so much more.  (No, this is not a commercial & I am not being compensated in any way for writing this post ;).)  I am working on a grocery shopping resource page where I’ll share more specifics on what we order, so keep an eye out for that if you are interested.

If you are in my local area & you are interested in giving Azure Standard a try, let me know & I can get you the details for ordering & delivery.  If you are located somewhere else, I’d encourage you to go to their website & see if they have a delivery point near you!

Disclaimer:  I do not work for Azure Standard nor was I compensated in any way for writing this post.  I simply love Azure & wanted to let everyone know.

Chicken Pasta Alfredo

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There’s something about noodles with a creamy white sauce that’s just, um….yummy!  Pasta is one of my favorite comfort foods & this recipe nice & easy, which makes me love it even more.

Make a little salad & maybe add in a little garlic bread & you’ll have one happy family!

Chicken Pasta Alfredo

8 oz cream cheese

1 c. whole milk

4 tbsp butter

1 c. grated parmesan

16 oz whole wheat pasta (farfalle, fettuccine, fusilli – pick your favorite)

2 c. chopped cooked chicken

2 c. frozen peas, thawed

2-3 tsp Italian seasonings

1 c. seasoned breadcrumbs (check out this recipe for how I make my own, add 1 tsp Italian seasonings to season your homemade breadcrumbs)

1/2 c. grated parmesan

3 tbsp butter, melted

Preheat oven to 400°.  Butter a 9×13 baking dish (or equivalent sized casserole dish).

Combine cream cheese, milk, 4 tbsp butter & 1 c. parmesan in a medium saucepan over low-medium heat.  Mix until all the ingredients are melted & combined.  Remove from heat & set aside.

Cook the pasta according to the package instructions, making sure to not overcook.  Drain & return to pan.  Mix in the prepared sauce, chicken, peas & Italian seasonings.

In a separate bowl, mix together breadcrumbs, parmesan & melted butter.

Pour pasta mixture into prepared dish & sprinkle breadcrumb mixture on top.  Bake uncovered for 25 minutes, or until the topping is a nice golden brown.