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.
Serves:
Ingredients
- 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
- ½cupbutter
- ½cupflour
- 1cupparmesan cheese
- 1½cupshalf and half
- 1tspsalt
- ¼tsppepper
Instructions
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Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to the slow cooker.
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Cover and cook on Low for 5 to 6 hours until flavors are blended and vegetables are soft.
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About 30 minutes before the soup is ready prepare a roux.
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Melt the butter over medium-low heat in a skillet and add ½ cup of flour. Whisk together constantly for 5 to 7 minutes.
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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.
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Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.
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Cover and cook on Low for another 30 minutes.
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Serve warm and enjoy.
Recipe Notes
If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine.
Nutrition
- 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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