Slow Cooker Tomato Basil Parmesan Soup

All you health addicts out there will LOVE this soup – why, you ask? For 2 big reasons – this soup has been lightened up by adding more veggies and using less butter, also swapping skim milk for heavy cream resulting in only 150 calories per serving! And reason #2…you can throw all of this into the slow cooker! No slaving over the stove! SCORE! This soup despite it’s healthiness and slimmed down recipe changes is still very flavorful and cheesy! I’m confident this will be a go to recipe for any season of the year! I’m making some today and packing for work lunches this weekend!

Slow Cooker Tomato Basil Parmesan Soup
  • 1 cup finely diced celery
  • 1 cup finely diced onion
  • 1 cup grated zucchini
  • 2 - 14 ounce cans diced tomatoes
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 4 cups chicken broth
  • ¼ cup butter
  • ½ cup flour
  • 1 cup Parmesan cheese, grated
  • 1 cup warmed skim milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, and chicken broth in the slow cooker.
  2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender.
  3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a saucepan and add in about half the flour (1/4 cup). Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup of the hot soup. Whisk and slowly add in the rest of the flour. Add another 3 cups of the hot soup and stir until smooth. Add all back into the slow cooker.
  4. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Add additional basil and oregano if needed.
  5. Cover and cook on LOW for another 30 minutes until ready to serve. Serve with a small topping of parmesan cheese and feel free to garnish with parsley or a basil leaf.