This Tomato Parmesan Soup recipe is great I got it off of www.365daysofcrockpot.com It is very delicious and one that Ive been thinking of the past few days that we've had kind of chilly weather.
CrockPot Version of the Tomato Basil Parmesan Soup
Makes 8 servings
Ideal slow cooker size: 6 quart
Cooking time: 5-7 hours on low
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 (I only use 1/2 cup it's kind of strong with the full cup)
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
(I have also added a few cloves of garlic)
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, bay leaf , and garlic to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk 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. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Ladle into serving bowls and enjoy!
