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}
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Ingredients
  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
Instructions
  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 http://ourgracefilledlife.com/

Other posts you may enjoy…

Roasted Tomato Sauce

 

Zesty Italian Chicken Sandwiches

 

Mexican Chicken Casserole