Tomato Basil Parmesan Soup (Slow Cooker)
Source: Found on Pinterest
This is so amazing! 5-star!
Pair with fresh artisan bread or dinner rolls
Ingredients
- 2 (14 oz.) cans diced tomatoes, with basil, garlic & oregano (with juice)
- 1 c. finely diced celery
- 1 c. finely diced carrots
- 1 c. finely diced onions
- 1 Tbls. fresh oregano (or 1 t dry)
- ¼ c. fresh basil (or 1 Tbls. dry) - see Note below
- 4 c. chicken broth or stock (Kitchen Basics)
- ½ bay leaf
- ½ c. unbleached all-purpose white flour
- ½ c. butter
- 1-1/4 c. half and half (warmed a bit)
- 3/4 c. Parmesan cheese, finely shredded (plus more for garnish)
- ½ t. ground black pepper
- 1 t. salt
Instructions
Add tomatoes (with juice), celery, carrots, onions, chicken broth, oregano, basil and bay leaf to a large slow cooker.
Cover and cook on LOW for 7 hours until flavors are blended and vegetables are soft. When soft, take an immersion stick blender to break up the chunks, to your desired consistency. You can also use a blender or food processor and do in small batches.
After the soup has been pureed, prepare a roux. Melt butter over low heat in a medium sauce pan and add flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup of hot soup. Add another 3 cups of hot soup and stir until smooth. Add all back into crock pot.
Stir soup and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Garnish with a little coarsely grated Parmesan cheese.
Serves 8
NOTE: I usually use 1/4 c. of the fresh chopped basil and add another ½ t. dried basil along with another 1 t. dried oregano