Spicy Tomato Parmesan Soup


  • 2 14 oz cans diced tomatoes, undrained
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 2 Tbsp tomato paste
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 Tbsp dry basil
  • Sriracha to taste (I probably add 1-2 tbsp. but you should check so it isn't too hot)
  • ½ cup butter
  • ½ cup flour
  • 1 cup Parmesan cheese
  • cups half and half I've used milk before and it is still great!
  • cheddar cheese optional


  1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, basil and sriracha to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
  2. About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and then add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux–it will start to thicken. Gradually add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker and blend well.
  3. Stir in the Parmesan cheese and half and half. Stir well. Cover and cook on low for another 30 minutes.
  4. Pour soup into blender (you will need to do this in batches). Purée until smooth.
  5. We pour ours into soup crocks, sprinkle some cheddar cheese on top and then lightly broil (watching it the whole time). This step is completely optional!
  6. If you are freezing, wait until soup has cooled completely before pouring into freezer bags.