Real Recipes From Real Home Cooks ®
Tomato Basil Parmesan Soup Slow Cooker and Stove-Top Versions
INGREDIENTS
•
This is the most delicious soup ever! Whenever I make it I get tons of compliments. Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal
•
Makes about 2 quarts (about 8 servings)
•
Slow Cooker:
•
2 (14 oz) cans diced tomatoes, with juice
•
1 cup finely diced celery
•
1 cup finely diced carrots
•
1 cup finely diced onions
•
1 tsp dried oregano or 1 T fresh oregano
•
1 T dried basil or 1/4 cup fresh basil
•
4 cups chicken broth
•
½ bay leaf
•
½ cup flour
•
1 cup Parmesan cheese
•
½ cup butter
•
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
•
1 tsp salt
•
¼ tsp black pepper
•
Stovetop:
•
3 cups diced tomatoes with juice (you can use canned)
•
1 cup finely diced celery
•
1 cup finely diced carrots
•
1 Tbsp fresh oregano or 1 tsp dried
•
4 cups chicken broth
•
1/2 cup flour
•
1 cup parmesan cheese, freshly grated
•
1/4 tsp black pepper
•
1/4 cup vegetable oil
•
1 cup finely diced onions
•
4 Tbsp fresh basil or 1 Tbsp dried
•
1/2 bay leaf
•
1/2 cup butter
•
2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
•
1 tsp salt
►
ADVERTISEMENT