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tomato basil parmesan crock pot soup

Tomato Basil Parmesan Crock Pot Soup

By: Rachel's Tea



  • Diced tomatoes with juice 14 oz
  • Finely diced celery 1 cup
  • Finely diced carrots 1 cup
  • Finely diced onions 1 cup
  • Dried oregano 1 tsp
  • Dried basil 1 tsp
  • Chicken broth 4 cups
  • Bay leaf 1/2
  • Flour 1/2 cup
  • Parmesan vegan cheese 1 cup
  • Butter 1/2 cup
  • Heavy whipping cream 2 cups
  • Salt 1 tsp
  • Black pepper 1/4 tsp

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For A Delicious Dinner!


  1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
  2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
  3. About 30 minutes before serving, prepare a roux.
  4. Melt butter over low heat in a skillet and add flour.
  5. Stir constantly with a whisk for 5-7 minutes.
  6. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
  7. Add all back into the slow cooker.
  8. Stir and add the parmesan cheese, warmed half and half, salt and pepper.
  9. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get blend over time; so, don’t be afraid to always season to taste at the end).
  10. Cover and cook on low for another 30 minutes or so until ready to serve.