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Tomato Basil Parmesan Soup

Ingredients

  • 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
  • ½ cup butter
  • 2 cups half and half warmed
  • 1 tsp salt
  • ¼ tsp black pepper

Instructions

  1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker (or heavy soup pot).
  2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. (In my Le Cruset I cooked about 5 hours on the lowest setting.
  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 (or pot). Stir and add the Parmesan cheese, warmed Half & 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).

Recipe Notes

*Note:  If you want to cut the butter and flour in half it still turns out delicious. I really think you could omit this step.