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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato-Basil Parmesan Soup Recipe

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This recipe for Tomato-Basil Parmesan Soup is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (14oz) cans diced tomatoes with juice
1 c. finely diced celery
1 c. finely diced carrots
4 c. Chicken Broth
1 c. finely diced onion
1/2 bay leaf
1 tsp. dried oregano
1 Tbsp. dried basil
1/2 cup Butter
1/2 c. flour
1 c. Parmesan Cheese
2 c. half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
Directions:
Directions:
In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, and bay leaf. Cover and cook on low for 5-7 hours until flavors are blended and vegetables are soft. Prepare Roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in one cup of hot soup from slow cooker. Add another 3 cups of soup and stir until smooth. Add all back into slow cooker. Stir in Parmesan cheese, warmed half and half, salt and pepper, basil and oregano. Cover and cook for another hour.
Number Of Servings:
Number Of Servings:
About 2 Quarts

 

 

 

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