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Tomato Parmesan Slow Cooker Soup

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Tomato Parmesan Slow Cooker Soup

On a particularly busy week, the ease of making Tomato Parmesan Slow Cooker Soup in the {affiliate} crock pot or slow cooker is just so awesome!

 

Serve this bread with some homemade Dakota Bread. Find the recipe for Dakota Bread here.

 

And when the soup comes out as tasty as this one, well, you have a winner – easy and yummy! everything you could want! Especially when it’s so cold out and you just need something warm in your tummy.

And, in full disclosure, I am fairly awful at making roux, so my awesome husband always makes the roux for me. Thanks, Dan!

 

Tomato Parmesan Slow Cooker Soup | Life Currents vegetarian crock pot

 

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If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.

If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.

 

Tomato Parmesan Slow Cooker Soup | Life Currents vegetarian crock pot https://lifecurrentsblog.com

Fresh bread to go along with this soup

When I make something in the crock pot, I like to make bread in the {affiliate} bread machine at the same time. Then, when it’s time for dinner, everything is all fresh and hot!

These Buttermilk Dinner Rolls can be made as a whole loaf of bread, and would it’d be awesome to make the leftover bread into French Toast the next day.

 

Milk of your choice

Use the milk of your choice: half and half will make a thicker richer soup that’s higher in calories; skim milk will make a thinner soup that’s lower in calories. I like the compromise of whole milk in this soup. You could even use a non-dairy milk like canned coconut milk (that would give a great thick soup), or almond milk.

 

Tomato Parmesan Slow Cooker Soup | Life Currents vegetarian crock pot https://lifecurrentsblog.com

Pinterest

Want more yummy soups? Follow me over on Pinterest for all kinds of soup inspiration!

I’m testing Pinterest’s new pincodes. The circle image you see below is their pincode for my Soups board.

If you open the camera within your Pinterest app on your phone and aim it at the circle, it’ll take you to my board. So, as long as Pinterest supports this technology, it should work. I also made it so you can simply click the image to get the the board.

 

Tomato Parmesan Slow Cooker Soup Pinterest Pincode for my Soups board

Looking for more delicious crock pot soups:

Click on the photo to get to the yummy recipe.

 

Tomato Parmesan Slow Cooker (Crock Pot) Soup - delicious vegetarian soup you'll love

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Tomato Parmesan Slow Cooker Soup Recipe:

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Tomato Parmesan Slow Cooker Soup

Servings 8
Author Debi

Ingredients

  • 1 28 oz can crushed tomatoes, undrained
  • 4 carrots sliced
  • 1 large yellow onion chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • ¼ cup butter
  • ½ cup flour
  • ½ cup freshly shredded Parmesan cheese
  • 2 cups whole milk*

Instructions

  1. Add first nine ingredients, tomatoes through black pepper, to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened.
  2. About 30 minutes before serving the soup, prepare the roux. Heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk.
  3. Cover and cook on low for another 30 minutes. Taste for seasonings, and enjoy.

Recipe Notes

*Use the milk of your choice: half and half will make a thicker richer soup that's higher in calories, skim milk will make a thinner soup that’s lower in calories. I like the compromise of whole milk in this soup. You could even use a non-dairy milk like canned coconut milk (that would give a great thick soup), or almond milk.

Adapted from Today's Mama

annoucement picture Life Currents https://lifecurrentsblog.com


Comments

  8. Culinary Ginger says

    Firstly, how stunning is this soup? Secondly, why do I not have a bowl of it for lunch right now. I might have all the ingredients, maybe I’ll make it. Lovely recipe.

  10. jenny at dapperhouse says

    I am totally on a kick this season of making homemade soups. I cant wait to try this recipe. It looks like a good, thick consistency. The carrots and basil sound like good ingredients too!

  11. Joanne/WineladyCooks says

    Soup is so warm and comforting during the cooler seasons. Your Tomato Parmesan Slow Cooker Soup recipe sounds so easy and delicious, oh, and the fresh baked bread is definitely a must. Thanks so much for sharing a wonderful recipe.

  15. Healing Tomato says

    That is one of the most inviting soup photos I have seen all season! The color is so vibrant and the recipe is magnificent. I have Stumbled and Yummed it for future reference.

  28. Travel Blogger says

    When I was vacationing in the Dominican (of all places) I had the most delicious home made tomato soup and I’ve been on the hunt for a recipe ever since. Im going to give this one a try.

  30. Kim @ 2justByou says

    I haven’t made any kind of soup in my clow cooker yet. This one looks really tasty, though. And I know my kids would love it with grilled cheese sandwiches! Thanks for the recipe. I pinned, of course.

  32. savoryexperiments says

    Oh Debi! Just perfect for a chilly winter evening. And I’ll surely be eating lots of soup and salads after this holiday season is over.

  43. Cydnee Knoth says

    Not long ago, I personally pinned this recipe. I love my slow cooker and I love making soups in it. Your Tomato Parmesan Slow Cooker Soup sounds so wonderful. Tomato soup is one of my favorites and we all know everything is better with cheese! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  45. Debi says

    Awesome! I’m glad your family liked it! I like your marketing term for it too. It would be fun with a little pepperoni garnish! 🙂

  59. Lindsay says

    So I was planning on making soup this weekend… it never happened… and now seeing this… I am totally regrading that I didn’t make any! Looks great 🙂

  65. Debi says

    No, I didn’t blend it. There were chunks of veggies that just sank to the bottom of the bowl and didn’t really show up in the photos. The can of crushed tomatoes I get is pretty saucy, like really tiny flecks of tomatoes. And, Dan makes a nice browned roux. I think blending it would be awesome, but I haven’t ever had to do that. Oh, I also cook it to the longer end, so the veggies are pretty well cooked. Hope that helps. 🙂

  66. kat says

    I’m making this today for the second time!
    Just wanted to note that the roux didn’t work for me in the ratio you have listed.
    While the 1/2 cup fat to 1/2 cup flour is equal by volume, it wasn’t by weight. So, I needed to add 1/4 cup more flour (for a total of 3/4 cups) in order for it to come out right.
    My husband doesn’t like carrots and I figured if it was smooth, he wouldn’t even realize they were there so I hit it with an immersion blender before adding in the roux and he loved it.
    Thanks for this great recipe!

  67. Debi says

    Kat, thanks for the comment! I’m so happy you liked it! It’s so funny about roux. My husband always uses equal parts flour to fat. I often cut the fat in 1/2, so there’s twice as much flour to fat (but maybe that’s why mine doesn’t turn out as well as his!). I’m glad you were able to pass the carrots by your husband too! Thanks again for the comment! 🙂

  69. Debi says

    Vanessa, I haven’t tried freezing this soup, but I suspect it would freeze just fine. I freeze milk based soups often, and have never had a problem.

  70. Marie says

    Just put all the ingredients into my slow cooker and am hoping for a great dinner!
    I didn’t have carrots at home so I went with a sweet potato instead and will puree the soup before adding the roux.
    Looks delicious!

  72. cinnabari says

    So… because it’s June in Irvine, it’s still soup weather. What happens if I don’t add the soup to the roux in batches, but instead just, oh, dump the roux into the slow cooker and mix it there? Will I be setting myself up for lumpy badness?
    (the other Kat, whose husband does like carrots)

  73. Debi says

    Hey Kat! Sorry it took me so long to respond, we were out of town. Yeah, those instructions are so you don’t get a gloup in your soup. To be honest, if I made it I’d probably do that to it and that’s why my stuff is always lumpy, and why Dan has to do the roux. I’m far too impatient for that kind of thing.

  74. Lyndsay says

    I have this soup cooking right now and I’m so excited for dinner! I just did the roux and added the milk and parm but the carrots are still whole. Did I miss a step where the carrots get blended? I can always just use an immersion blender. Soup smells delish! I took the lid off and in 5 seconds my husband yelled “Mmmmm SOUP!!” Haha

  75. Debi says

    Lyndsay, no, you didn’t miss a step. There are chunks of carrots in my soup, it’s just that they all sink to the bottom and so you can’t see them in my pictures. We liked it with the chunks of veggies, but if you prefer a smooth soup, yeah, hit it with the immersion blender (mine dined not too long ago… moment of quiet for it). Awesome! Enjoy your dinner!

  77. LH says

    I made this soup today and it looks nothing like your picture. I’m wondering how it is you got it to look like that?

  78. Debi says

    LH, without knowing exactly how yours was different, my only guess is the canned tomatoes. I use crushed tomatoes because they have no chunks of tomatoes (my husband doesn’t care for chunks of tomatoes, so I’ve learned that crushed tomatoes work well for him). They are almost like a tomato puree. I recently made some salsa with them, so you can see the consistency of them here: https://lifecurrentsblog.com/easy-restaurant-style-salsa/ Otherwise, I just followed the directions here, and I’ve made this many times, and it’s always great. Also, the chunks of veggies have sunk to the bottom of the bowls in the photo, so you can’t see them.

  80. Debi says

    Interesting, I think it would work. It’d be kinda like a healthy tomato and rice soup. Let me know if you try it; it sounds like fun!

  85. Amy Crawley says

    This looks really good……can’t wait to try it! Quick question…..are you able to freeze it? I like doing big batches and freezing into portions for my lunch box! Thanks!

  86. Debi says

    Amy, Thanks! I haven’t tried freezing it, but I think it would work just fine. I freeze most of the soups I make because there are only two of us eating here. I say go for it. I can’t think of any reason it would go badly freezing it.

  89. Jenny says

    I’m so excited to make this tonight! In the picture it looks like it’s puréed, but I didn’t see that in the instructions. Do you purée it? Thanks!

  90. Debi says

    Jenny, I don’t puree it (I’m too lazy to go to that extra step hee hee). The crushed tomatoes are almost like a puree or a sauce, so there’s no need to. It does have chunks of carrots & onions that have sunk to the bottom of the bowl so you can’t see them in the photos. You’ll love this! Thanks for the comment.

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