Crockpot Tomato Basil Parmesan Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
Recipe is from the cooking blog Recipe Shoebox. Ingredients:
2 (14 ounce) cans diced tomatoes, with juice |
1 cup finely diced celery |
1 cup finely diced carrot |
4 cups chicken broth (i used 4 cups of water chicken bouillon cubes) |
4 chicken bouillon cubes |
1 onion, finely diced |
1/2 bay leaf |
1 teaspoon dried oregano |
1 tablespoon dried basil |
1/2 cup butter |
1/2 cup flour |
1 cup parmesan cheese |
2 cups half-and-half, warmed |
1 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
3. About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
4. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
5. 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.
|
|