Directions:
- In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
- Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
- Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
- Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.47 Kcal (1899 kJ) | ||
| Calories from fat | 309.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.41g | 53% | |
|---|---|---|---|
| Cholesterol | 87.72mg | 29% | |
| Sodium | 2337.52mg | 97% | |
| Potassium | 464.15mg | 10% | |
| Total Carbs | 21.89g | 7% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 14.33g | 29% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 464.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 122.23 Kcal (512 kJ) | ||
| Calories from fat | 83.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 53% | |
|---|---|---|---|
| Cholesterol | 23.64mg | 29% | |
| Sodium | 630.08mg | 97% | |
| Potassium | 125.11mg | 10% | |
| Total Carbs | 5.9g | 7% | |
| Sugars | 0.85g | 13% | |
| Dietary Fiber | 0.82g | 12% | |
| Protein | 3.86g | 29% | |
| Vitamin C | 4.4mg | 27% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 8% | |
| Calcium | 125.1mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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