Slow-Cooker Tomato Basil Soup with Parmesan Crisps

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant tomato soup simmered until the flavors meld, with fresh basil and a hint of Parmesan for depth. The optional crispy Parmesan toppers add a fun texture that makes this soup irresistible to children. This Italian-inspired slow-cooker recipe, ready in about 260 minutes, pairs diced tomatoes, low-sodium chicken broth, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (14.5 oz) cans diced tomatoes
• 1 cup low-sodium chicken broth
• 1/4 cup fresh basil
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In slow cooker, combine 2 (14.5 oz) cans diced tomatoes, 1 cup low-sodium chicken broth, and 1/4 cup fresh basil.
2. Step 2: Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Cover and cook on low for 4 hours until flavors meld.
4. Step 4: While soup cooks, prepare crisps: preheat oven to 375°F. Whisk 1/2 cup grated Parmesan cheese with 1/4 tsp salt. Drop 1 teaspoon mixture onto parchment-lined sheet.
5. Step 5: Flatten slightly with spoon. Bake 5-7 minutes until golden and crisp.
6. Step 6: Serve soup hot with Parmesan crisps sprinkled on top.