Slower Cooker Tomato Basil Parmesan Soup

Amber Tembreull

By
@AmbrosiaaXoXo

found on facebook--thought I would save & share.


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Serves:

Makes about 2 quarts

Method:

Slow Cooker Crock Pot

Ingredients

2 can(s)
14 oz cans diced tomatoes with juice
1 c
celery, finely diced
1 c
carrots, finely diced
1 c
onions, finely diced
1 tsp
oregano, dried or 1 tbs fresh
1 Tbsp
basil, dried or 1/4 cup fresh
4 c
chicken stock (or veggie if so desired)
1 sprig(s)
bay leaf
1/2 c
flour
1 c
parmesan cheese
1/2 c
butter
2 c
half and half, warmed
1 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4
Cover and cook on LOW for another 30 minutes or so until ready to serve.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom