Crockpot Parmesan Basil Tomato Soup

With the holiday of loving only a few days away I figured I share this red soup, cheesy I know. I have never been a huge fan of tomato soup unless I’m dipping a grilled cheese sandwich in it. I swear, I would eat the sandwich and then stop eating the soup afterwards. I think it’s just because I thought it was too plain or didn’t have enough of something for me to really enjoy it as its own meal. Does anyone else agree? I was beyond happy when I found this Crockpot Parmesan Basil Tomato Soup because its creamy and loaded with cheese which made it that much better on its own.

I won’t lie, I still definitely paired it with a grilled cheese sandwich the first night we served it, but we had ton of leftovers I was able to eat for lunch all week without any additives. I’m sure you all know by now Kirby and I are lovers of the crockpot and this recipe is packed with flavor, but so easy to make. I mean, it includes pesto so how could I not enjoy it? It also has a really good texture which I think helps with eating it on its own. The extra cheesiness + the added basil flavoring definitely puts this crockpot parmesan basil tomato soup at the very top of my list for tomato soups, by far!

If you’re searching for my yummy soup meals check out my Delicious Crockpot Chicken Stew that is packed with veggies or my Lemon Chicken & Spinach Orzo Soup that is the perfect healthy choice, and one of our favorites!

Enjoy babes!

Print Recipe

Crockpot Parmesan Basil Tomato Soup

Course

Main Dish

Cuisine

Crockpot, Soup

Prep Time

5 Minutes

Cook Time

6 Hours

Servings

Large Servings

Ingredients

• 2 Tbsp Butter
• 1 Cup Chopped Onions
• 2 Diced Carrots
• 1 15 oz Can Tomato Sauce
• 2 28 oz Cans San Marzano Tomatoes
• 1/4 Cup Roasted Garlic Cloves
• 1/4 Cup Sun-dried Tomatoes
• 1 Tbsp Sugar
• 1/4 Tsp. Dried Basil
• 1/2 Tsp Italian Seasoning
• 4 Cups Chicken Broth
• 1 Parmesan Rind Optional
• 1 Bay Leaf
• 3 Tbsp Basil Pesto
• 2 Tbsp Balsamic Vinegar
• 1 Cup Fresh Packed Basil
• 1 Cup Half and Half

Course Main Dish Cuisine Crockpot, Soup Prep Time 5 Minutes Cook Time 6 Hours Servings Large Servings Ingredients 2 Tbsp Butter 1 Cup Chopped Onions 2 Diced Carrots 1 15 oz Can Tomato Sauce 2 28 oz Cans San Marzano Tomatoes 1/4 Cup Roasted Garlic Cloves 1/4 Cup Sun-dried Tomatoes 1 Tbsp Sugar 1/4 Tsp. Dried Basil 1/2 Tsp Italian Seasoning 4 Cups Chicken Broth 1 Parmesan Rind Optional 1 Bay Leaf 3 Tbsp Basil Pesto 2 Tbsp Balsamic Vinegar 1 Cup Fresh Packed Basil 1 Cup Half and Half

Instructions

1. Heat the butter in a large skillet over medium heat. Add the onions and cook until they start to turn translucent, about 2-3 minutes. Add the carrots and continue to cook for 1-2 minutes, stir them around so they cook evenly.
2. Transfer the cooked veggies into a 6 quart slow cooker or larger. Add the tomato sauce, tomatoes, roasted garlic, sun-dried tomatoes, sugar, dried basil, italian seasoning, broth, parmesan rind, bay leaf, basil pesto, and balsamic vinegar. Cover and cook on the low setting for 6-8 hours for the best flavor or 3-4 on the high setting for a quicker meal.
3. Fish out the bay leaf and parmesan rind. Add the basil leaves to the slow cooker, stir to combine and using an immersion blender, blend the soup till smooth or to your desired consistency. If you don’t have a stick blender, transfer the soup in batches into a blender and blend. Stir in 1 cup of half and half and taste. If desired add more half and half to preference. We like it with 1 cup but you can certainly add more to your preference.
4. Top bowls with parmesan cheese and serve with grilled cheese or cheese croutons.

Recipe Notes

Find original recipe at Little Spice Jar

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