Tomato Basil Parmesan Soup


Is anyone still out there? I hope so, because I’m back! I know, I know, it’s been awhile. I do have a good excuse, though, if you’re at all interested. I had a baby! Our little boy was born at the end of February. He surprised us by coming two months earlier than expected, but he is doing very well and is a strong and healthy boy. Words cannot express how thankful I am.

It’s been a long time since I’ve really cooked anything, but now I’m trying my best to get back in the kitchen. I do miss cooking, but it’s been hard for me to get back into a routine. Hopefully the decision to revive my blog will give me the encouragement to get cooking!

Luckily for me, fall is coming up, and that means soup weather! There’s nothing I love more than snuggling at home all day while yummy soup simmers in the crockpot. In my opinion, that’s one of the few good things about fall and winter!

Here is our first soup of the fall and our first recipe after a long hiatus. Luckily, it’s a good one! I found this on Pinterest awhile back and, unfortunately, just now got around to making it. As it turns out, this recipe is delicious! Creamy tomato soup with chunky veggies and warm french bread for dipping … mmm, my mouth is watering again just thinking about it. This meatless meal is perfect for cold winter days, and is also budget-friendly. It gets 5 stars from us!

Tomato Basil Parmesan Soup
2 cans diced tomatoes, undrained
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano
1 tbsp. dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese, grated
½ cup butter
1 1/2 cups half and half
1 tsp. salt
¼ tsp. black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf into your crockpot (I used a 3.5 quart crockpot, but any smaller would have been too small). Cook on low for 5-7 hours.

About 30 minutes before serving, prepare a roux. Melt butter over low heat in a saucepan and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Then, add this mixture back into the crockpot. Stir and add the Parmesan cheese, half and half, salt, and pepper. Cook on low for another 30 minutes or so until ready to serve.



  1. Sika said

    I love tomato soups, and this recipe sounds just so delicious, I have to try it. Thanks for sharing. And yes, there are still people out there … 🙂

  2. graprunner said

    Welcome back, and congrats!

  3. Stef said

    I still read! And this looks delicious. I think it might have to go on the menu for soup & bread Sundays!

  4. Allison said

    This looks delicious! I’m still here 🙂 I made a great soup the other day–it’s definitely soup season!

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