Tomato Basil Parmesan Soup

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This winter may not have been a snowy one, but it certainly has been a COLD one. And there’s nothing better on a cold winter night than a comforting bowl of hot soup.

To be honest, I’ve never been a fan of tomato soup. I have a distinct and disturbing memory from my childhood that has kept me away from tomato soup for years. I’m not sure why I decided to give this soup a try, but I am so glad I did. It was easy to make, soothing to eat, and paired perfectly with a grilled cheese sandwich.

tomato basil parmesan soup recipe


5.0 from 2 reviews

Tomato Basil Parmesan Soup
Prep time

Cook time

Total time


Recipe type: Soup
Serves: 8

  • 2 (14 oz) cans diced tomatoes, undrained
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 tsp dried oregano
  • 1 T dried basil
  • 4 cups chicken broth
  • 1 small bay leaf
  • ½ cup flour
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 cups milk, warmed
  • 1 tsp salt
  • ¼ tsp black pepper

  1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to slow cooker.
  2. Cover and cook on low for 5-7 hours, until vegetables are soft.
  3. Using a slotted spoon, remove vegetables from soup and chop in a food processor. Or use an immersion blender to process vegetables.
  4. About 30 minutes before serving, melt butter over low heat in a skillet. Add flour and stir constantly for 5-7 minutes.
  5. Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth.
  6. Add mixture back to the rest of the soup in the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
  7. Cover and cook on low for another 30 minutes or until ready to serve.
  8. Add additional basil and parmesan cheese and top with croutons.


This recipe was modified from one found on Today’s Mama. The biggest change I made was to blend all of the veggies before serving. Although the kids like the flavor, I think the chunks of veggies would be less-than-popular in this soup. Luckily, it was an easy solution!

Recipe linked to the Hearth and Soul recipe hop.

© 2013, Lolli. All rights reserved.

About Lolli

Lolli has written 3183 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between.

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  1. I’m with you, tomato soup has never stirred the ‘mmm’ in my heart, but the idea of tomato-basil soup gets my attention. The addition of the parmesan would make it that much better — Thanks for sharing on Hearth & Soul Hop. :)
    Judy @Savoring Today´s last blog post ..Cream Cheese Fruit Tart with Almond Crust Recipe [GF]: A Series on Hospitality


  2. My husband loves tomato soup, I not so much. I might have to have him make this one and give it a try, the next time he writes Tomato soup & grill cheese sandwiches on the dinner menu.
    Sonia Barton´s last blog post ..Book Review The Orchid House


  3. This looks amazing. I make my own tomato soup all the time and it’s so much better than store bought.
    Ellen Christian´s last blog post ..Crockpot Flan Recipe


  4. This was delicious! I found this recipe on Pinterest several months ago and it looked to delicious to pass up, so I made it!! Loved it!!


    Lolli Reply:

    I know! I actually made it for the second time tonight. My biggest change (and a big hit with my kids) was to blend the veggies. They love the flavor, but not the chunks. 😉
    Lolli´s last blog post ..Jack the Giant Slayer Movie Review



  1. […] two that literally made me start to drool – Slow Cooker Tomato Basil Soup from The Rebel Chick and Tomato Basil Parmesan Soup from Better In Bulk.  Several of my own recipes are in there, such as One-Pot Chicken Stew, […]

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