Morning everyone 🙂  This post is one of the first few recipes I posted on my blog, and the pictures were… um… kinda terrible lol.  So I’ve been itching to make this again and take some new pictures for you all!  This soup is unbelievably easy to make and tastes incredible.  You won’t want canned tomato soup ever again!  Here’s the original post:
Trick-or-Treat!!  Dinner on Halloween night has always been a horrible scramble, and stressful as all get out.  There’s dinner to make, eat, clean up, costumes to put on, pictures to take and then walking around in the cold and rainy evening… sounds so fun huh?  What sounds better on a cold, rainy night other than.. soup!!  I went with an old classic with a few twists… tomato, basil and parmesan soup with mozzarella cheese stuffed crescents (the “grilled cheese” component).  Wanna hear the best part?  It cooks in the crockpot 😀  I looooove my crockpot on cold days.
So once the soup has cooked for 4-8 hours on low, you ladle it into a food processor or blender and puree it, then it’ll look like this…
Now you simply make your roux, add the cream, let it thicken slightly, then pour into the crockpot, add the parmesan cheese and let it cook another 20-30 minutes. Â Top it off with extra parmesan and basil if you’d like!
Now here’s the finished product and a comparison of the pictures… lord I hope you like the new one better 🙂
I never get tired of this soup… it’s such a perfect winter meal. Â As much as I’d rather winter be over… I’m looking outside now at a snow covered backyard, so bring on the winter meals for a little while longer.
To me, no soup is complete without some sort of bread to dunk into the soup (possibly because I just LOVE bread)… so here are a few of my favorite dishes to accompany this soup!
- Garlic Herb Cheesy Crescent Rolls
- Semi-Homemade Cheesy Garlic Bread
- No-knead Artisan Bread
- Ultimate Gourmet Grilled Cheese
I’m always nervous to make new recipes for other people without testing them first, but this was a hit with my whole family!  So if you’re craving some soul-warming soup on a chilly day… try this one, you won’t be disappointed!!
Recipe inspired from Le Creme de la Crumb
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Ingredients
- 2 15- oz cans diced tomatoes
- 1 10- oz can tomato sauce
- 1/4 cup fresh basil finely chopped
- 2 cloves large garlic minced
- 1 Tbsp salt
- 1 tsp pepper
- 1 onion diced
- 1 cup heavy cream
- 4 cups chicken broth or vegetable stock to make it vegetarian
- 2 cups Parmesan cheese shredded
- For the Roux:
- 3 Tbsp butter
- 1/4 cup flour
- 1 cup heavy cream or half and half
Instructions
- Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
- 40 minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
- Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
- Add Parmesan cheese and roux to the crockpot and stir to combine.
- Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.
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Trudy says
Wondering if you can freeze the soup?
Amanda says
I’ve not tested freezing this recipe, mostly since we never have any left after my family demolishes it 😉 But I think it should freeze well.
Kathleen says
Just love her Mac n Cheese it’s amazing!
Caitlin Cutting says
Hi! I’m trying out your recipe for the first time. Can you use dried basil leaves? How much? Or do you need the fresh basil?Â
The Chunky Chef says
I think the flavor of the fresh basil is really what shines in this recipe, but a general rule of thumb is to use 1/3 of the amount if using dried (since the flavor is more concentrated).
rocksquare says
By far the best tomato soup I’ve come across. I’ve made this for meal prepping and on camping trips. Easy and delicious.
Morgan Marlow says
My fiance asked me to make a double batch of this soup…AFTER I made it last week! The only difference for me is I skipped the basil, used Italian seasoned diced tomatoes, and used mozzarella instead of parmesan. So very yummy!
Amber Kane says
I’ve made this delicious soup now many times. Our family just cannot get enough of this. Canned soup is gross to us now that we’ve had this. I always buy fire roasted diced tomatoes and it makes it so yummy. The store I went shopping at this time was out of parmesan cheese so I got Asiago cheese instead I sure hope it’s just as good or better.
Lynn Grindstaff says
Amazing !!! My kids and I Loved it. Simple to make. I will definitely make over and over again. Thank you.
Lynn Grindstaff says
I made the soup. My kids and I loved it. Better then most restaurants. Thank you for the recipe. Will definitely make over and over again.
Liz says
Hello! I will be making your soup this week for a ski trip. I am making the soup ahead of time and transporting it in tupperware to our rental house. Any tips for making this ahead? And reheating it in a pot?
Nikki says
This soup was super easy and DELICIOUS!!!! My husband and I both loved it. I made recipe exactly as is. Paired with ultimate gourmet grilled cheese….YUM! Will definitely make again. THANK YOU!!!
Kateri says
I am wondering if anyone has ever frozen this soup? I would love to make it and freeze some small batches for my mother in law. It looks scrumptious!
LaTrice says
I LOVE tomato soup and a grilled cheese sandwich!!! 🙂
Heidi Majewski says
Hi, The instructions (recipe) says to add the cream at two different times. Can you tell me what you did?
The Chunky Chef says
Hi Heidi 🙂 There is cream in the initial part of the soup that goes into the slow cooker, and cream in the roux that you add the last 30 minutes of cooking. Heavy cream is listed twice in the recipe ingredients (once for soup, and once for the roux).
Jan Eberting says
I was a little confused about the cream as well. I’ve made this twice and it’s excellent but my notes weren’t clear about the cream. Thank you very much 🙂
Raj says
I’ve got this recipe in the slow cooker right now! Just wondering if the roux is entirely necessary or can I skip that?
Can’t wait to try this 🙂
The Chunky Chef says
Hi Raj! So happy you’re trying the recipe 😀 You can skip it, and still add the cheese and cream, although it may not be as thick or smooth. I hope you love it 🙂
Kristyn says
Everything about these two recipes sound PERFECT. I’ll definitely have to try both of them out!
The Chunky Chef says
Thank you Kristyn!! 🙂 I hope you love them!
Andi @ The Weary Chef says
This soup sounds sooo comforting! And with that crescent rolls, its just perfect for fall!
The Chunky Chef says
Thank you Andi!! I’m all about comfort food 🙂
Nancy | The Bitter Side of Sweet says
This is definitely my kind of fall meal! Love the soup and bread!
The Chunky Chef says
Thank you Nancy!! 🙂
Heather | All Roads Lead to the Kitchen says
Your new pictures have my mouth watering and my tastebuds craving tomato soup now! This looks incredible, I think it needs to be in my slow cooker very, very soon.
The Chunky Chef says
Thank you Heather!! I hope you give it a try 🙂
Michelle @ A Dish of Daily Life says
Yum!! I love pretty much any kind of soup and those mozzarella stuffed crescent rolls…well that was a nice bonus! I am going to be making this soon!
The Chunky Chef says
Thank you Michelle!!! 😀 My family requests this soup a lot 🙂
Amy Stafford says
Nothing more comforting than a great bowl of tomato soup. Those crescent rolls make a great addition to serve along side!
The Chunky Chef says
Thank you so much Amy!! 🙂
Kacey @ The Cookie Writer says
Girl, I am always so impressed with your photography skills! Even your original were not horrible (if you want to see horrible, check out mine lol.) I need you to teach me your ways, but it would have to be over a couple of bowls of this amazing soup!
The Chunky Chef says
Thank you SO SO much Kacey!! I’ve always loved photography, although food photography is certainly more challenging than I EVER thought it would be. I mean it’s just food right?! And girl, your photography skills are pretty awesome btw 🙂