How To Make Slow Cooker Tomato Basil Parmesan Soup
This tomato basil parmesan soup serves a warm and comforting bowl made with chicken broth, veggies, and herbs, for a creamy and delicious slow-cooker dish.
- 14oztomatoes,(2 cans) diced, with the juice
- 1cupcarrots,finely diced
- 1cuponions,finely diced
- 1cupcelery,finely diced
- 1tspdried oregano,or 1 tbsp fresh oregano
- 1tbspdried basil,or ¼ cup fresh basil
- 4cupschicken broth
- 1cupparmesan cheese
- 1½cupshalf and half
Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to the slow cooker.
Cover and cook on Low for 5 to 6 hours until flavors are blended and vegetables are soft.
About 30 minutes before the soup is ready prepare a roux.
Melt the butter over medium-low heat in a skillet and add ½ cup of flour. Whisk together constantly for 5 to 7 minutes.
Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.
Cover and cook on Low for another 30 minutes.
Serve warm and enjoy.
If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine.
- Calories: 331.59kcal
- Fat: 23.24g
- Saturated Fat: 14.03g
- Trans Fat: 0.47g
- Monounsaturated Fat: 6.62g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 18.66g
- Fiber: 1.95g
- Sugar: 7.08g
- Protein: 12.91g
- Cholesterol: 63.53mg
- Sodium: 706.78mg
- Calcium: 303.97mg
- Potassium: 451.99mg
- Iron: 1.07mg
- Vitamin A: 331.91µg
- Vitamin C: 10.22mg
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