Tomato Basil Parmesan Soup

Matt has always been a huge soup person.  Me, not so much.  Since I’ve never been a soup connoisseur, I called in the reinforcements.  My good friends Kelsey and Glenna came over for dinner to give me their honest opinion on this soup.  They gave it two thumbs up.  And I must say, after this recipe, I might be a convert.


  • 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 Tablespoons 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 skim milk
  • 1 tsp salt
  • ¼ tsp black pepper


1.  In a slow cooker, add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf.
2.  Cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
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, milk, salt, and pepper.   Add additional basil and oregano (about a handful of each).
4.  Cover and cook on low for another 30 minutes or so until ready to serve. Enjoy!!

Source: Utah Mama

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *