Slow Cooker Tomato Basil Parmesan Soup
A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!
Servings: 8 people
Ingredients
- 2 (14-ounce) cans of diced tomatoes, with the juice
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 cup finely diced celery
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1 tablespoon dry basil or ¼ cup fresh chopped basil
- 4 cups chicken broth
- ½ cup butter
- ½ cup flour
- 1 cup parmesan cheese
- 1½ cups half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the canned tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to the slow cooker.
- Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
- About 30 minutes before the soup is ready prepare a roux. In a medium-sized pot, melt the butter over medium-low heat. Add the flour and whisk together until a paste forms.
- Slowly whisk in 3 cups of the soup. Once this mixture heats and starts to thicken then add this back to the slow cooker.
- Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil, if needed.
- Cover and cook on low for another 30 minutes.
- You can also blend the soup in a blender at the very end to smooth the soup out if you would like.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 1068mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3363IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 1mg
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