Tomato Parmesan Slow Cooker Soup

Tomato Parmesan Slow Cooker Soup is a delicious vegetarian comfort food meal that the whole family will love.

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!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!

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.

Pinterest

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

Want to read some of the reviews, or pin this recipe? Click over to the popular pin for this delicious and easy to make tomato soup.

Looking for more delicious crock pot soups

I love the slow cooker, and I think soups made in it are terrific! Here are some of my favorites: Slow Cooker Creamy Tortilla Soup, Crock pot Meatball and Potato Soup, and Crock Pot or slow cooker Broccoli Cheese Soup.

How does this soup look so smooth?

There are chunks of carrots, onions, and little bits of tomato in this soup. It is not a pureed soup. (though, using crushed tomatoes in the soup as the base makes it look very smooth.)

Because the chunks are heavy, they have sunk down in the bowl. If you look closely there are some carrot bits sticking up.

Now, if you want a pureed smooth soup, you can pop this in the blender, or use an immersion blender on it.

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Kitchen tools you may need for this recipe

4-quart slow cooker
Sauce pan
Whisk
Wooden Spoon
Cutting Board
Chef’s Knife

Tomato Parmesan Slow Cooker Soup Recipe

Tomato Parmesan Slow Cooker Soup

Debi

On a particularly busy week, the ease of making this delicious Tomato Parmesan Slow Cooker Soup in the crock pot is just so awesome!

5 from 11 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 mins

Cook Time 6 hrs 40 mins

Total Time 7 hrs

Course Soup

Cuisine American

Servings 8 servings

Calories 227 kcal

Ingredients

  

1x2x3x

• 28 ounce 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

 

• 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.
• 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.
• Cover and cook on low for another 30 minutes. Taste for seasonings, and enjoy.

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.

Nutrition

Calories: 227kcalCarbohydrates: 15gProtein: 6gFat: 16gSaturated Fat: 7gTrans Fat: 1gCholesterol: 26mgSodium: 960mgPotassium: 233mgFiber: 2gSugar: 6gVitamin A: 5680IUVitamin C: 3mgCalcium: 175mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword crock pot, slow cooker, tomato

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