Creamy, comforting, and cheesy this healthy slow cooker tomato basil parmesan soup is packed with vegetables that give it incredible flavor without all the fat and calories. Shhh… no one will know it’s anything but delicious creamy tomato soup!
Soup Lovers Unite
My kids love tomato soup and chicken noodle soup. Offer them any other soup and it better be topped with enough cheese, crackers or croutons that it cannot be recognized as soup.
I am a soup and salad lover so this dislike of soup has meant that soup is generally not on the dinner rotation… until I started experimenting with tomato basil soup recipes.
Since my kids love tomato soup and pizza they would have to love tomato basil soup, right?
And they did, but I didn’t love all the fat in the traditional recipe.
Healthy Slow Cooker Tomato Basil Parmesan Soup
I created this recipe as a healthy alternative using six different kinds of vegetables that add creaminess and flavor to the soup without adding many calories or any added fat.
Don’t worry, the flavors of the vegetables blend perfectly with the tomato and basil so you get the traditional flavors of tomato basil.
I love secretly adding nutritious vegetables to my recipes to bulk up the flavor while still being kind to the waste line! (Check out my Ultimate Light Potato Soup Recipe for the Crock Pot, it also adds extra vegetables to a classic soup).
Creamy, comforting, and cheesy this healthy slow cooker tomato basil parmesan soup is packed with vegetables that give it incredible flavor without all the fat and calories. Shhh… no one will know it’s anything but delicious creamy tomato soup!
- 1 cup sweet potato, diced (about 7 ounces)
- 2 cups white onion, diced about 12 ounces
- 2 cups carrots, diced about 12 ounces
- 2 cups celery, diced about 10 ounces
- 1 tablespoon garlic, diced about 3 large cloves
- 1 12 ounce jar roasted red peppers, diced
- 56 ounces diced tomatoes (canned, do not drain)
- 2-4 tablespoons fresh basil (diced) or basil paste
- 1 teaspoons dried oregano
- 48 ounces chicken or vegetable broth
- ½ teaspoon black pepper (to taste)
- 2 teaspoons salt (to taste)
- 5 tablespoons corn starch
- 1/3 cup water (cool)
- 5 ounces parmesean cheese (grated)
- 16 ounces half and half, reduced fat (to taste)
Add all diced vegetables to the slow cooker.
Add tomatoes and spices.
Pour broth over vegetables.
Cook on high for 4 hours or on low for 6-8 hours. *
Use an immersion blender or blender to puree soup until smooth. Return to slow cooker on low.
Stir together corn starch and water until no lumps remain. Slowly add to hot soup.
Add cheese, stir until melted.
Add salt, pepper, and half and half to taste.
*Please note, all crock pots cook at a slightly different rate. Adjust cooking time if your slow cooker is fast or slow.
Throw and Go Slow Cooker Recipes
My favorite part about this recipe? It's throw and go: cut up the ingredients, add them to the crock pot, and dinner is done. No pre-browning or pre-cooking necessary. You can even place the ingredients in the slow cooker insert the night before, keep it in the fridge overnight, and then start it cooking on your way out the door.
More Easy Crock Pot Recipes
I love crock pot dinners that require little to no prep. They are perfect for busy days and help keep healthy eating on track. Try these other easy crock pot recipes that are sure to become family favorites:
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This soup is amazing!! I love that I can toss everything in the slow cooker in the morning and come home to a delicious and healthy dinner. I usually make grilled cheese on the side and dinner is done!
I love a toss and go slow cooker recipe and I agree grilled cheese on the side is perfect!