Slow Cooker Tomato Parmesan Bisque

I served ours with some hot ham and cheese sliders! Yum!

This slow cooker tomato bisque is one of the first recipes I perfected as a newlywed in our tiny New York apartment. It’s rich, creamy, and tastes like something you’d order at a cozy bistro— yet it’s made with simple, affordable ingredients right in your slow cooker. Now that we have kids, it’s also my favorite way to sneak in extra veggies (hidden carrots for the win!). Made with nourishing bone broth for added protein and nutrients, this easy homemade tomato soup is elegant enough for company, but comforting enough for a weeknight dinner. Bonus: the leftovers reheat beautifully for lunch the next day.

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Slow Cooker Tomato Parmesan Bisque

Yield 8-10

Author Katie Rose

Prep time

10 Min

Finishing Time

3 Min

Total time

13 Min

This creamy soup takes your tomato soup up a notch. With a parmesan bite, rich cream, and hearty vegetables, this makes for a lovely sipping or dipping soup. Puree the soup as much as or as little as you prefer; I like to keep mine a little chunky!

Ingredients

• 1 28oz can San Marzano Tomatoes (whole or diced)
• 1 Cup finely diced celery
• 1 Cup finely diced onion
• 1 Cup finely diced carrots
• 1 Teaspoon dried oregano
• 2 Tablespoons dried basil
• 1 bay leaf
• 4 Cups (32 oz carton) low sodium stock or bone broth (can use chicken or vegetable stock)
• 1 Parmesan rind
• 1/2 Cup flour
• 1/2 Cup unsalted utter
• 1 Cup half and half
• 1 Cup milk (I used whole, use whatever milk you have)
• 1 Cup grated parmesan cheese
• salt and pepper

Instructions

1. To a large slow cooker add tomatoes (do not drain), celery, onion, carrots, oregano, basil, bay leaf, stock, salt, pepper, and parmesan rind. Cover and cook on low for 6-8 hours
2. 30 minutes prior to serving, melt butter in a sauce pan over medium heat. Once butter is melted, the flour and wisk until combined. Cook for two minutes (don't let it burn!).
3. Slowly stir in 1 ladle-full of hot sup to the sauce pan and whisk to combine. Add in the half and half, milk, and one more ladle of sauce to the pan. A thick paste will form. Heat it to a simmer.
4. Add the soup/milk mixture to the slow cooker along with the grated parmesan. Stir to combine. Remove bay leaf and parmesan rind.
5. Using an immersion blender (or you can put into a regular blender, but the immersion is way easier), lightly puree the soup. I do just a few quick pulses on top of the whole tomatoes and then a few rounds of the pan to get a nice consistency that still has small chunks of vegetables.
6. Cover and cook on low for an additional 30 minutes. Taste and season with salt.
7. Garnish with fresh basil and parmesan crisps.

Nutrition Facts

Calories

193

Fat

8 g

Carbs

19 g

Fiber

3 g

Net carbs

16 g

Sugar

7 g

Protein

12 g

Based on recipe making 6 servings. Toppings not included