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It has been snowing here in Utah. We woke up to about 2 inches yesterday. My boys were so excited for the snow. I personally hate it! But cold snowy days are perfect for soup! And I am not going to lie to you when I say this is one of the best soups that I have ever had!
Tomato basil parmesan soup in a white bowl with green garnish.I can't believe how amazing this soup turned out! It was perfectly creamy and all of the flavors combined in this were incredible. Basil is one of my favorite herb. The basil, parmesan, and tomato soup was absolutely amazing. The best part is that the family loved it too! Especially my 10 year old. He said mom! This is so amazing and I can taste the parmesan in it! Little did he know that there were carrots, onion, and celery hidden inside. I couldn't get enough of this soup. It became an instant favorite for our family. I served it with grilled cheese and it was perfect for a snowy cold day!

  • 2 14 oz cans diced tomatoes, with the juice
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 1 tsp dried oregano or 1Tablespoon fresh oregano
  • 1 Tablespoon dry basil or ¼ cup fresh basil
  • 4 cups chicken broth
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup parmesan cheese
  • 1 1/2 cups half and half
  • 1 tsp salt
  • 1/4 tsp pepper

  • Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.}

  • Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.

  • About 30 minutes before the soup is ready prepare a roux.

  • Melt the butter over medium low heat in a skillet and add the ½ cup of flour. Whisk together constantly for 5-7 minutes.

  • Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.

  • Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.

  • Cover and cook on low for another 30 minutes.

  • You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

Serves: 8

Calories 279 kcal (14%) Carbohydrates 17 g (6%) Protein 9 g (18%) Fat 21 g (32%) Saturated Fat 13 g (65%) Cholesterol 56 mg (19%) Sodium 1210 mg (50%) Potassium 479 mg (14%) Fiber 2 g (8%) Sugar 4 g (4%) Vitamin A 3476 IU (70%) Vitamin C 21 mg (25%) Calcium 255 mg (26%) Iron 2 mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Side Dish, Soup

Cuisine American, Italian

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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