Crockpot Tomato Parmesan Soup
This easy home made cheesy tomato soup has been a family favorite for years! Learn how to make an easy tomato parmesan soup with whatever cheese you have on hand.
My little girl was pretty pick as a small tot but this one won her over and we’ve been making it for many years. What I love about this soup is that it’s crockpot friendly and I love this 10 quart crock pot. You can double the batch and save some for later or freeze. Just be careful when freezing because liquids expand when frozen so leave an inch or 2 of headspace in your containers.
The great thing with soup is that you can sneak SOOOOO much
nutrition into those bowls of goodness. Shhhhh don’t tell the kids. You also can sneak in Homemade Bone Broth– the best ingredient! The easiest way I find to help those picky eaters is to use an immersion blender to blend up the soups until they are creamy (Plus crackers don’t hurt either). The trick with the immersion blender is to go longer than you think. At first it may seem grainy but if you keep going it’ll get super creamy.
Here’s my recommendation for my Immersion Blender. If you purchase through this link it helps support my website & my efforts without changing your cost at all! Win Win!
Ingredients:
- 1 28oz can diced tomatoes, with juice
- 1 Cup diced celery
- 1 Cup diced carrots
- 1 Cup diced onions
- 1 Tablespoon basil
- 4 Cups chicken broth
- 1/2 Cup Butter
- 2 Cups milk
- 1 Cup freshly grated cheese
- 1 Teaspoon salt
- 1/4 Teaspoon pepper
Directions:
1. Add tomatoes, celery, carrots, onions, basil, and chicken broth in a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. When vegetables are soft, add in the butter to melt.
4. Using an immersion blender until smooth. I personally like it all the way smooth, but leave it chunky if that’s what you like. Or half and half!
5. Add in the milk, salt, and pepper, Parmesan cheese as well.
6. When cheese has melted serve away and enjoy.
My original Recipe Card
