Tuesday, November 27, 2012

Creamy Tomato-Basil Parmesan Soup

Due to my husband's fire department schedule we celebrated our Thanksgiving on Friday. Which is okay because, truly, every day we should be giving thanks!

"Rejoice always.  Pray without ceasing.  
In all circumstances give thanks..."
1 Thess.  5: 16-18 

So, on traditional Turkey Day, while my little ones camped out before the television to watch the Macy's Thanksgiving Day Parade, and my husband was on duty putting out turkey fryer fires and/or administering first aid for oven burns,  I tried out a new recipe that I found via Pinterest...Tomato-Basil Parmesan soup. 

You make it in your crock pot and it is delicious.  I made a few adjustments to the recipe for my kiddos' sake, but otherwise it is delicious as is.  Plan on making this one for your next "snow day" kind of day!

Image and Recipe courtesy of We Pass the Time of Day blog

Tomato-Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

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.

(Here is where I made an adjustment...my kiddos are not big veggie eaters...but do love soups. At this point in the recipe, I transferred the warmed soup and veggies to my blender.  I pulverized those veggies into the soup base!  They never knew...)  :)

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

I served our soup with both crunchy garlic croutons and soft french bread mini loaves that I picked up from the bakery.

"Only the pure in heart can make a good soup."
~Ludwig van Beethoven~


  1. Oh Valerie....Love this! I love my crock pot! I love knowing that my supper is cooking away all day while we are snug in our home! This looks delicious...a must try... Thanks for sharing friend!

  2. This looks so good, and I blend up veggies in everything for my kids too....smoothies, meatloaf, sauces/gravy....

  3. That sounds wonderful actually. I love the sneaky approach. I need to trick myself into more vegies so thanks for that tip.

  4. Looks so yummy. I can't wait to try it!

  5. This looks so good. We like to have simple soup dinners on Fridays during Lent. This soup sounds like it would be perfect (with vegetable stock instead of chicken broth, of course). I will have to remember this in February!

    Thanks for sharing. Hope your Thanksgiving was wonderful.

    God Bless, Kari

  6. Sounds like a pretty tasty dish.
    Good for a chilly day!


  7. This looks so yummy! Sounds great for next week. I love crockpot meals:)

  8. This recipe sounds so yummy! I am adding it to my list of recipes I want to try. We are making loads of changes to the way we eat at our house.

  9. I made this today... wow, it is so yummy!! I added some diced chicken to give it a little boost. My Husband would probably frown at a meatless dinner!!


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