1-Stovetop Directions: Begin by heating 1 tablespoon of oil in a large soup pot over medium-high heat. Sauté the 2 carrots (finely diced, about 1 cup), 1 small onion (finely diced, about 1 cup), and 3 ribs celery (finely diced, about 1 cup) for a few minutes until softened. Then, add the 2 cans (14.5 ounces each) of diced tomatoes with juice, 2 tablespoons of tomato paste, 4 cups of chicken broth, 1 teaspoon of oregano, and 1.5 teaspoons of dried basil leaves; bring to a gentle boil and cook until the vegetables are tender.

2-Stovetop Directions: Next, if you want a smooth texture, puree the soup using an immersion blender or regular blender, then return it to the pot. In another pot, melt 0.5 cup of butter over medium-low heat and stir in 0.5 cup of flour, whisking for about 10 minutes until it forms a golden brown roux. Gradually mix in a ladle of the soup to the roux, then whisk in 2-3 cups of warm soup until smooth, and add it back to the main pot.

3-Stovetop Directions: Finally, stir in 1 cup of parmesan cheese, 1.5 cups of half and half or whole milk, 1 teaspoon of salt, 0.25 teaspoon of pepper, and 0.25 cup of chopped fresh basil. Adjust seasoning with more oregano and basil if needed, and cook for a few more minutes until warmed through. The total time is about 40 minutes, with 20 minutes for prep and 20 for cooking, making it perfect for quick weeknight dinners. For more ideas on easy meals, check out our easy weeknight recipes section on the blog.

4-Slow Cooker Method: If you’re looking for a hands-off approach, try the slow cooker version. Add the 2 cans (14.5 ounces each) of diced tomatoes with juice, 2 carrots (finely diced, about 1 cup), 1 small onion (finely diced, about 1 cup), 3 ribs celery (finely diced, about 1 cup), 2 tablespoons of tomato paste, 4 cups of chicken broth, 1 teaspoon of oregano, and 1.5 teaspoons of dried basil leaves to the slow cooker. For more slow cooker tips, you can visit our slow cooker tips guide.

5-Slow Cooker Method: Cook on low for 5-6 hours until everything is soft and the flavors blend. About 30 minutes before it’s done, make the roux by melting 0.5 cup of butter and whisking in 0.5 cup of flour for 10 minutes. Stir 1 cup of soup from the slow cooker into the roux, then add it back and blend until smooth. Finish by mixing in 1 cup of parmesan cheese, 1.5 cups of half and half or whole milk, 1 teaspoon of salt, and 0.25 teaspoon of pepper, and cook for another 20-30 minutes.