Slow Cooker Tomato Parmesan Soup
A creamy, comforting soup made easy in the slow cooker. This tomato Parmesan soup combines rich crushed tomatoes, aromatic herbs, and a luxurious blend of cream and cheese. Perfect for chilly days and lazy weeknight dinners.
Ingredients
- 2 28-ounce cans of crushed tomatoes
- 1 medium onion finely chopped
- 3-4 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- salt and pepper to taste
- fresh basil chopped, optional for garnish
Instructions
- In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Transfer the sautéed onions and garlic to your slow cooker. Add the crushed tomatoes, vegetable or chicken broth, dried oregano, dried basil, and sugar.
- Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, you can purée only half of it.
- Stir in the heavy cream and grated Parmesan cheese. Continue to cook for another 15-20 minutes until the cheese has melted and the soup is heated through.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped fresh basil if desired.
Notes
For extra richness, add a splash of white wine before slow cooking or serve with a grilled cheese sandwich on the side.
Nutrition
Calories: 320kcal
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