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Homemade Slow Cooker Tomato Basil Parmesan Soup photo

Slow Cooker Tomato Basil Parmesan Soup

This Slow Cooker Tomato Basil Parmesan Soup is cozy, creamy, and packed with fresh herbs and Parmesan. Perfect for an easy, comforting meal any day of the year!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 14-ounce cans diced tomatoes with the juice
  • 1 cup carrots finely diced
  • 1 cup onions finely diced
  • 1 cup celery finely diced
  • 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
  • 1 tablespoon dried basil or ½ cup fresh chopped basil
  • 4 cups chicken broth (use a halal-certified or vegetable broth if preferred)
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 1 cup Parmesan cheese freshly grated
  • 1 cup half and half
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper

Equipment

  • Slow cooker
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Silicone spatula
  • Grater
  • Ladle
  • Soup bowls

Method
 

  1. Start by finely dicing the carrots, onions, and celery, as well as chopping your fresh herbs if using.
  2. Place the diced tomatoes (with their juice), carrots, onions, celery, oregano, basil, and chicken broth into the slow cooker. Stir gently to combine all these fresh ingredients.
  3. Cut the butter into smaller chunks and scatter over the soup mixture. Sprinkle the flour evenly on top. Do not stir yet. Cover and cook on low for 6 hours or on high for 3 hours, allowing the butter to melt and the flour to thicken the soup gradually.
  4. After cooking time, stir the soup thoroughly to mix in the roux. Stir in the Parmesan cheese and half and half until the cheese melts and the soup turns creamy and smooth.
  5. Season with salt and pepper to taste. If the soup is too thick, add a splash more broth or half and half until you reach your desired consistency.
  6. Ladle the soup into bowls and garnish with extra fresh basil or a sprinkle of Parmesan if desired. Pair it with crusty bread or a simple salad for a complete meal.

Notes

  • Use fresh Parmesan cheese for the best melt and flavor; pre-shredded cheese may clump.
  • If soup is too thin, stir in a little flour mixed with cold water and cook on high for 15-20 more minutes.
  • To reduce acidity, add a pinch of sugar or a splash of cream.
  • Store leftovers in an airtight container; refrigerate up to 4 days or freeze for up to 3 months.
  • Reheat gently, adding broth or half and half to refresh the creamy texture.