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"Hunger is the best sauce in the world."--Cervantes

Tomato Basil Parmesan Soup Recipe

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This recipe for Tomato Basil Parmesan Soup is from The Sheffield 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 (14 oz.) cans diced tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 C chicken broth
1 bay leaf
½ c. flour
1 C Parmesan cheese
½ cup butter
2 C half and half, warmed
1 tsp. salt
¼ tsp black pepper
Directions:
Directions:
1. Add tomatoes, celery, chicken broth, oregano, basil, and bay leaves to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and veggies are soft.
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. Stir and add the Parmesan cheesem, warmed half and 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).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

This soup can be doubled easily for more servings.
Number Of Servings:
Number Of Servings:
2 qts
Preparation Time:
Preparation Time:
8 hrs in slow cooker
Personal Notes:
Personal Notes:
This soup is delicious! I found this recipe after Josh and Melissa had their Rehearsal dinner in Athens at the Basil Press and I had their Basil Soup! I make it in a slow cooker and it is always delicious! It is very close to the soup at the Basil Press. Fresh basil is the secret ingredient!

 

 

 

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