Tomato Basil Parmesan Soup


by: cookinmommaof3

This is an easy recipe to do in the crock pot. It tastes great & warms you up on a cold winter day. I serve it with homemade honey wheat bread & apple slices.


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serves: 6

28 oz can of diced tomatoes

1 can tomato paste

3 c chicken broth

1/2 onion finely diced

4 stalks of celery finely diced

5 carrots shredded

1 leaf bay

1/2 tea oregano

1 Tab basil

1/2 c butter

1/2 c flour

2 c fat free half and half

1 c parmesan cheese

1/4 tea pepper

Nutrition Facts
Tomato Basil Parmesan Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 375

  • Total Fat: 22.1 g
  •     Saturated Fat: 13.4 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 59.2 mg
  • Sodium: 1380.2 mg
  • Total Carbs: 34 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 14.2 g
  • Protein: 13.3 g

how is this calculated?

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1.  In a crock pot, place tomatoes, paste, chicken broth, onion, celery & carrots. Cook on low for 5-7 hours. For the last hour of cooking, melt butter in medium saucepan. Whisk in flour, keep whisking until a thick paste forms, add half and hald slowly while whisking, as the roux heats add cheese, spices & pepper. Remove bay leaf from tomato mixture & add cheese sauce to tomato mix. Cook on low for 1 hour, stir before serving.

Cooks' note:
If you want to cut calories, you could replace the half and half with skim milk, the soup may be a little thinner.

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