This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This Slow Cooker Tomato Soup is the perfect comfort food anytime! One part classic tomato soup and one part cheesy parmesan goodness. It’s the “grown-up” version of a childhood favorite.
Pin this now to find it later
Pin ItTomato Parmesan Soup
Y’all know I love soup and that I could eat it every day. Tomato soup is one of my faves in particular and unlocks so many really amazing childhood memories for me. Though I’ve outgrown tomato soup from a can, I’ve moved on to greener pastures. I like to make my own these days, especially this Slow-Cooker Parmesan Tomato Soup!!
This recipe is not so different from regular tomato soup that it’ll alert picky eaters. At the same time, however, it’s so much better than the stuff you get at the grocery store. With parmesan and other Italian flavors, it’s truly a step up from what you’d eat as a kid or what I ate as a kid. And it’s simple to make and oh-so-filling!
With winter in full swing, I’m sure y’all could use a Slow-Cooker Tomato Soup recipe just like this one!
Enjoy, and be sure to pair it with a wonderful homemade bread bowl too! This soup is so good that you will want to go back for seconds … maybe thirds!
Homemade Tomato Soup: Ingredients & Substitutions
For this Slow Cooker Italian Parmesan Tomato Soup recipe, you will need …
Ingredients
- Hunt’s Diced Tomatoes with Basil, Garlic, & Oregano – it’s important to get this brand or a similar one that includes basil, garlic, and oregano. These spices and seasonings will enhance the flavor of your soup!
- celery, carrots, onion – your added veggies.
- Italian seasoning – this completely elevates your tomato soup from “alright” to “awesome”!
- vegetable or chicken broth – whatever you prefer. One part of the “liquid” of your soup.
- butter, flour, half & half – these ingredients will thicken your soup into a lovely, rich consistency. Yum!! Think of it as the perfect mixture to create a cream for tomato soup.
- parmesan cheese – much like the Italian seasoning, this is another “flavor elevator” and a main part of the dish. Adding parmesan cheese really makes tomato soup just ten times better, y’all!
- salt and pepper – to taste, as always.
How to make Creamy Tomato Soup
First, put your initial ingredients in the slow cooker. Place the tomatoes, celery, carrots, onion, Italian seasoning, and broth in a 5-quart slow cooker. Cover and cook on the LOW setting for 6-8 hours.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Next, prepare to add more ingredients for texture, consistency, and taste. (Essentially, you’re making a roux!!) About 30-45 minutes before serving the soup, melt the butter in a separate saucepan over low heat. Whisk in the flour, stirring constantly, then slowly add the half-and-half as well. Cook this mixture until it’s thoroughly combined, remove the saucepan from the heat, and add parmesan cheese. Stir the cheese until it’s melted.
Finally, combine all your ingredients and enjoy! Add your flour/dairy mixture to the slow cooker and stir well. Cover the slow cooker and continue to cook for an additional 30 minutes. Once it’s done, serve it right up!!
Tomato Soup in Slow Cooker: FAQs
Since this is a slow cooker recipe, keep in mind it will take about 8 and a half hours. However, 8 hours of that is just waiting for it to cook, so it’s mostly hands-off!
This should make 6-8 servings, more or less. Enough for a lovely dinner!
To be safe, let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator and use it within 3-4 days. You could also freeze portions for 2-3 months!
Yes, you can add protein to Slow Cooker Tomato Soup. Some options include:
– Ground meat, such as beef or turkey
– Cooked, diced chicken breast
– Cooked lentils or beans, such as kidney beans or chickpeas
– Tofu, diced and added towards the end of the cooking time
Yes, you can make Tomato Soup without a slow cooker by using a stovetop pot or Dutch oven. Simply follow the recipe as directed, except cook the soup on the stove over medium heat until the vegetables are tender, then reduce the heat to low and simmer until the flavors have melded together. This will likely take less time than cooking the soup in a slow cooker, so be sure to check the soup frequently and adjust the heat as needed.
Yes, you can add other vegetables to this soup. Some options include diced bell peppers, zucchini, squash, or sweet potatoes. Just be sure to dice the vegetables into small pieces so that they cook evenly in the slow cooker.
Yes! Some options include basil, oregano, thyme, cumin, or paprika. You can also add a pinch of red pepper flakes for a little bit of heat.
Other recipes you may enjoy
Slow Cooker Tomato Soup
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 2 cans Hunt's Diced Tomatoes with Basil, Garlic & Oregano, 14.5 oz each
- 2 stalks celery, finely chopped
- 3 medium carrots, finely chopped
- 1 small onion, finely chopped
- 2 teaspoons Italian seasoning
- 1 carton vegetable or chicken broth, 32 oz.
- ½ cup butter, 1 stick
- ½ cup all-purpose flour
- 1 cup Parmesan cheese
- 2 cups half & half
- salt and pepper, to taste
Instructions
- Place the tomatoes, celery, carrots, onion, Italian seasoning, and broth in a 5 qt. slow cooker. Cover and cook on LOW for 6-8 hours.
- If you prefer a smoother soup, use an immersion blender or regular blender to process the soup (in batches, if necessary) until smooth. (If you used a regular blender, return the mixture back to the slow cooker.)
- About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the flour, stirring constantly. Slowly add the half & half, whisking constantly. Cook mixture until smooth and thoroughly combined. Remove from the heat and add the Parmesan cheese. Stir until melted. Add this mixture to the slow cooker and stir well. Cover the slow cooker and continue to cook for an additional 30 minutes.
Notes
- Be sure to check out the FAQs section of the blog post for suggested variations or how to make this soup without a slow cooker!
- Try serving this soup in my homemade bread bowls!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on June 3, 2014. Updated on December 28, 2022.
Thanks for sharing this great recipe! My family loves to eat Italian food, and we're always up for trying new dishes. Sometimes I like to make some Italian meals at home as well, and I'd love to try this one out! I love how convenient slow cookers are, so I'm excited to try this out! http://caferivieraneshaminymall.net
Thanks for sharing this recipe! I found it via Pinterest earlier in the week and made the soup on Thursday. Delicious! And very easy to make. I have plenty of leftovers in the freezer for another night.
I'm so glad you enjoyed it, Sarah!
The recipe looks great. However, I see flour listed in the soup ingredients, but it's not explained in the directions. Can you elaborate on it's use?
Thanks for the catch! I had butter (twice) instead of flour! 🙂 It has been updated!
This soup was absolutely delicious! And so easy to make!! Do you know how long leftovers will last in the fridge? A week? Longer? Thanks!
So glad you enjoyed it, Jessica! To be on the safe side, I would recommend using the soup within 3-4 days if refrigerated. You could also freeze portions for 2-3 months! Great question and I hope this info helps! 🙂
This soup looks delicious! Love that you served it in a bread bowl! Yum!
Blessings,
Nici
Mmmm I love a good tomato soup recipe! This looks amazing in the bread bowl, too.
Yum! At least it looks great, but I'll have to get cooking to get the benefit of taste.