Crockpot Tomato Basil Parmesan Soup

"Recipe is from the cooking blog Recipe Shoebox."
 
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photo by Stesoula photo by Stesoula
photo by Stesoula
Ready In:
8hrs 15mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
  • Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
  • About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
  • Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
  • Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.

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Reviews

  1. I saw this on Pinterest and made it! Love it!! Next time I will cut down on the heavy cream and maybe just use milk. I used a stick blender and blended it almost smooth. Also, I used fresh basil and oregano both at the beginning and right before serving.
     
  2. WOW!! This is fabulous soup. The only thing different I did was add a little sugar. Next time I make it, I will puree the diced tomatoes, I don't like the chunks, but that's just me. Thanks for the best tomato soup recipe ever!!
     
  3. Made this soup tonight, but didnt have celery and is still came out ok. I also added extra broth and a bag of lentils. Made this soup more of a meal. Turned out Awesome. I also paired with a "no knead" artisan bread. Made it even better.
     
  4. This turned out so yummy! I substituted the half-and-half with one cup of skim milk. My husband, who's not a big fan of tomato soup, loved this! We paired it with delicious Havarti and Colby Jack grilled cheese sandwiches, and dinner was complete. Thanks for a great recipe!
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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