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Slow Cooker Tomato Parmesan Soup — Step-by-Step SEO-Optimized Recipe

A comforting, rich soup that marries slow-cooked tomato depth with the nutty, savory creaminess of Parmesan. This slow cooker version lets the flavors meld with minimal hands-on time — perfect for busy weeknights or a cozy weekend meal. Below you’ll find a clear, SEO-friendly article ready to publish: recipe, step-by-step instructions, variations, storage, nutrition estimates, and marketing assets.

Recipe At A Glance

Recipe name: Slow Cooker Tomato Parmesan Soup
Servings: 6
Prep time: 10 minutes
Cook time: 6–8 hours on LOW (or 3–4 hours on HIGH)
Total time: 6–8 hours 10 minutes (LOW)
Method: Slow cooker / crockpot
Cuisine: Italian-inspired, comfort food

Ingredients

2 (28-ounce) cans crushed tomatoes
1 medium onion, finely chopped (about 1 cup)
3–4 cloves garlic, minced
4 cups vegetable or chicken broth (use low-sodium if preferred)
1 cup heavy cream
1 cup grated Parmesan cheese (freshly grated recommended)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar (optional — cuts acidity)
Salt and freshly ground black pepper, to taste
Fresh basil, chopped (optional, for garnish)

Step-by-Step Instructions

1. Sauté aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 1–2 minutes more until fragrant. (This step builds flavor — you can skip and add raw to slow cooker in a pinch, but lightly sautéed aromatics are tastier.)

2. Combine in the slow cooker

Transfer the sautéed onion and garlic to the slow cooker. Add both cans of crushed tomatoes, 4 cups broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon sugar. Stir to combine.

3. Slow cook

Cover and cook:

LOW: 6–8 hours, or
HIGH: 3–4 hours.
This long, gentle simmer deepens the tomato flavor and mellows acidity.

4. Purée for texture

About 30 minutes before serving, use an immersion blender to purée the soup until smooth. For a chunkier texture, purée only half and stir it back in. (If you don’t have an immersion blender, carefully transfer batches to a blender and return to the pot.)

5. Finish with cream & Parmesan

Stir in 1 cup heavy cream and 1 cup grated Parmesan. Cook an additional 15–20 minutes on LOW (or until cheese is melted and soup is heated through). Taste, then adjust salt and pepper.

6. Serve & garnish

Ladle into bowls and garnish with chopped fresh basil and an extra sprinkle of Parmesan if desired. Serve with crusty baguette, garlic bread, or a grilled cheese sandwich.

Variations & Substitutions

Vegan: Replace heavy cream with coconut milk or cashew cream; swap Parmesan for nutritional yeast (2–3 tbsp) and add a splash of miso for umami.
Smoky variation: Add roasted red peppers (1 cup) or a pinch of smoked paprika.
Protein boost: Stir in shredded cooked chicken or cooked Italian sausage during the last hour.
Greens: Blend in a handful of fresh spinach at the end for color and extra nutrients.
Herb swaps: Try fresh thyme or rosemary (use sparingly — rosemary is strong).

Pro Tips for Best Results

Use low-sodium broth so you can control salt at the end.
Freshly grate Parmesan — pre-grated often contains anti-caking agents that affect melting.
If the soup is too thin, remove lid and simmer on HIGH for 15–20 minutes to reduce. If too thick, thin with extra broth or water.
For a silky texture, strain the puréed soup through a fine sieve (optional).

Storage, Freezing & Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove over medium-low, stirring. If it’s split after freezing, whisk in 1–2 tablespoons cream while reheating to smooth it out.

Estimated Nutrition (per serving — 1 of 6) Values are approximate. Calculated from ingredient totals, then divided by six.

Calories: ~318 kcal
Protein: ~9 g
Fat: ~24 g
Carbohydrates: ~11 g
Fiber: ~3 g
Sodium: variable (depends on broth and added salt)

(Reasonable estimate based on 2 cans crushed tomatoes, 1 cup heavy cream, 1 cup Parmesan, olive oil, onion, sugar and 4 cups broth.)

Serving Suggestions & Pairings

Crusty bread or garlic bread to mop up the soup.
Grilled cheese (classic combo).
Light green salad with lemon vinaigrette to balance richness.
Top with toasted pine nuts or a drizzle of good olive oil for extra texture.

FAQ (quick)

Q: Can I use fresh tomatoes?
A: Yes — substitute ~3–4 pounds ripe tomatoes, roasted or simmered until soft, then proceed. You may need to taste and adjust seasoning.

Q: Can I skip the cream?
A: Yes — the soup will be lighter and more tangy. For creaminess without dairy, use cashew cream or coconut milk.

Q: How to make it thicker?
A: Simmer uncovered for 10–20 minutes at the end, or stir in a spoonful of tomato paste while cooking.

Slow Cooker Tomato Parmesan Soup