Slow Cooker Tomato Parmesan Soup

Sautéed vegetables are slow cooked with tomatoes and a Parmesan rind for maximum fresh veggie and nutty Parmesan flavor. This slow cooker tomato Parmesan soup packs a ton of a veggie nutrients and cheesy flavor into this delicious twist on traditional tomato soup. Pair it with a grilled cheese or a slice of garlic bread for the perfect warm and cozy Winter comfort food.

Variations of Slow Cooker Tomato Parmesan Soup

• Adjust the sweetness – I’ve added carrots to this recipe for added nutrients (as a mom, I’m always trying to sneak in veggies). Carrots also add a little sweetness to the tomatoes which can be a little bit bitter. The cooking process will reduce the bitterness but I still prefer a little extra sweetness. Between the carrots and the sugar in this recipe, you’ll end up with a slightly sweet soup. If you’d prefer to reduce the level of sweet, simply reduce or skip the sugar.
• Craving even more cheesy flavor? For extra Parmesan flavor, add about 1/4 cup shredded Parmesan cheese to the soup during the last 10 minutes of cook time in addition to the sprinkle on top of each serving. Between the Parmesan rind which is cooked in the soup, the added Parmesan at the end of the cooking process, and the sprinkle of Parmesan on top of each serving, I don’t think you could make this soup any cheesier!
• A version for the health nuts – This soup is already healthy but to make it even healthier you can make a couple of simple swaps. Instead of the butter use olive oil and skip the heavy cream or substitute it for fat free milk or an unsweetened plant based milk.

What to serve with tomato soup

• Grilled cheese sandwich, of course! Ahhh…the classic combo. Grilled cheese and tomato soup. Serve them up separately or try grilled cheese croutons! To make grilled cheese croutons, I toast two pieces of bread and as soon as they’re finished toasting (and still hot,) I place a piece of cheese between them and press down to make sure the cheese sticks to the bread. Cut the sandwich into bite size pieces and sauté in about one tablespoon of butter.
• Garlic bread – This slow cooker tomato Parmesan soup is packed with nutrients and quite a bit of protein thanks to the cheese. For a lighter meal, serve it up with a piece of garlic bread on the side.
• Croutons – To create a little crunch, serve this soup with prepared or homemade croutons sprinkled on top along with the Parmesan cheese.
• Fresh basil – Pair this tomato soup with fresh basil for an amazing aromatic, and slightly sweet flavor. If you prefer dried basil, mix about 1/2 tablespoon into the soup before it’s slow cooked.

When tomatoes are the star of the show, choose the right tomatoes

When I’m making tomato sauce or tomato soup, I’ve learned that choosing the right canned tomatoes is essential. I’ve tested a handful of brands and my favorite is Cento. Cento uses San Marzano Tomatoes that are held to the highest standards and the result is the freshest, cleanest, most flavorful canned tomatoes. Cento is pricier than most grocery store brands but when tomatoes are front-and-center like they are in this soup, you want the very best flavor and Cento is worth every penny in my opinion.

Looking for more soup recipes?

• Parmesan Minestrone Soup
• Creamy Ranch Potato Soup
• Vegetarian Corn Chowder

Slow Cooker Tomato Parmesan Soup

Slow Cooker Tomato Parmesan Soup packs a ton of a veggie nutrients and cheesy flavor into a delicious twist on traditional tomato soup.

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Course Main Course, Soup

Ingredients

  

• 4 tablespoons butter or olive oil
• 1 onion chopped
• 1 ½ cups carrots chopped
• Two 28-ounce cans crushed tomatoes
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• 2 cups vegetable broth or chicken broth
• 2 tablespoons sugar If you prefer your tomato based sauces and soups less sweet, reduce or skip the sugar.
• 1 piece of Parmesan cheese with the rind. The rind is cooked in the soup and removed before serving. The cheese is shredded or grated and served as a topping.
• 1 cup half and half

Instructions

 

• If your slow cooker has a sauté setting, sauté the vegetables right in the slow cooker. Select the sauté setting and melt butter. Add the onions and carrots and sauté for 4-6 minutes or until the vegetables are slightly softened. If your slow cooker doesn’t have a sauté setting, you’ll need to sauté them on the stovetop on medium heat. Once they’re slightly softened, add them to the slow cooker.
• Add the cans of diced tomatoes, salt, garlic powder, broth, sugar, and the Parmesan rind to the slow cooker and stir to combine. Cook on low for 7-8 hours or high for 3-4 hours.
• After the soup has slow cooked, remove the Parmesan rind from the soup. Set the slow cooker on the "warm" setting.
• If you prefer a smoother consistency, blend the soup using an immersion blender or pour it into a traditional blender. Once blended, pour the soup back into the slow cooker
• Stir in the half-and-half.
• Top each serving with fresh grated Parmesan.

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