Crockpot Tomato Basil Parmesan Soup
photo by Stesoula
- Ready In:
- 8hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 (793.78 g) can diced tomatoes, with juice
- 236.59 ml finely diced celery
- 236.59 ml finely diced carrot
- 946.36 ml chicken broth (I used 4 cups of water chicken bouillon cubes)
- 4 chicken bouillon cubes
- 1 onion, finely diced
- 1 bay leaf
- 4.92 ml dried oregano
- 14.79 ml dried basil
- 118.29 ml butter
- 118.29 ml flour
- 236.59 ml parmesan cheese
- 473.18 ml half-and-half, warmed
- 4.92 ml salt
- 1.23 ml black pepper
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
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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