Tomato Basil Parmesan Soup
Recipe from 365daysofcrockpot.com
Yield: about 2 quarts
Ingredients:
- 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
- Roux
- ½ cup flour
- ½ cup butter
- 1 cup Parmesan cheese
- 2 cups half and half, warmed
- 1 tsp salt
- ¼ tsp black pepper
Directions:
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to slow cooker.
- Cover and cook on LOW for 5-7 hours
- About 30 minutes before serving prepare a roux.
- Whisk melt butter and flour stirring constantly 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
- Add the Parmesan cheese, warmed half and half, salt and pepper.
- Add additional basil and oregano if needed
- Cook on LOW for another 30 minutes or so until ready to serve