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Crockpot Tomato Basil Parmesan Soup

Crockpot Tomato Basil Parmesan Soup made with canned diced tomatoes, carrots, broth, seasonings, and thickened with a homemade roux and Parmesan cheese.
Course Dinner
Cuisine American
Keyword recipe for crockpot tomato basil soup
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 servings
Calories 362kcal


  • 28 oz diced tomatoes undrained
  • 4 cups chicken broth
  • 1 cup carrots peeled and diced
  • 2 tbsp dried minced onion
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 cup grated Parmesan cheese
  • 2 cups half and half slightly warmed
  • kosher salt and black pepper to taste


  • To the Crockpot, add tomatoes (with juice), carrots, celery, chicken broth, onion, oregano, and basil.
  • Cook on low for 5 hours, test carrots and celery to make sure they’re tender.
  • Now it’s roux time! In a medium bowl, melt butter and whisk in flour.
  • Drizzle in 1 cup hot soup, stirring the entire time.
  • Add another 3 cups soup, again continuing to stir.
  • Add roux back into the Crockpot along with the parmesan cheese and warmed half and half.
  • Cover and continue cooking on low for another hour.


Calories: 362kcal | Carbohydrates: 22g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 898mg | Potassium: 613mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4549IU | Vitamin C: 27mg | Calcium: 264mg | Iron: 3mg