Creamy slow cooker tomato, basil and parmesan soup

This delicious creamy tomato soup will easily become your top choice for dinner! Source: Getty.

Nothing can beat a creamy, piping hot soup when you’re craving classic comfort foods that help warm you up on a cool winter evening, and this recipe is a real winner. Despite the method being incredibly easy, there’s no skimping on flavour or consistency in this delicious dish.

Thanks to the parmesan, extra cream and basil, even those who aren’t massive fans of a traditional tomato soup will love this hearty version. Don’t forget to serve it up with a generous serving of cheese sprinkled on top and a side of crusty bread to soak up every last drop!


  • 2 x 400g cans diced tomatoes
  • 300g tomato paste
  • 1/4 cup fresh basil, finely chopped, plus extra to serve
  • 1 tablespoon garlic, crushed
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup thickened cream
  • 4 cups chicken or vegetable stock
  • 2 cups parmesan cheese, shredded, plus extra to serve
  • 3 tablespoons butter
  • 1/4 cup plain flour
  • 1 cup thickened cream


  1. Add tomatoes, tomato paste, basil, garlic, salt, pepper, onion, cream and stock to bowl of slow cooker. Cover and cook for 2 hours on high or 4-8 hours on low. Once cooked, let soup cool completely. Transfer to blender or food processor. Puree until smooth. Return to slow cooker.
  2. Meanwhile, for the roux, melt butter in medium sauce pan over medium heat. Add flour. Stir until flour begins to lump up. Slowly whisk in cream until mixture is thickened and smooth. Stir in roux to slow cooker. Add in parmesan cheese. Stir to combine.
  3. Cook for another 20-30 minutes or until cheese is completely melted and soup is reheated. Stir well. Ladle into serving bowls. Top with additional basil and parmesan cheese. Serve.

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