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Slow Cooker Tomato Basil Soup Recipe

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This recipe for Slow Cooker Tomato Basil Soup is from Soups On, 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-ounce each) cans petite diced tomatoes (or regular diced small), undrained
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups low-sodium chicken broth
1 bay leaf
1/4 (4 tablespoons) butter
1/2 cup flour
1 cup freshly grated Parmesan cheese
2 cups fat free half-and-half, warm
1 teaspoon salt
1/2 teaspoon black pepper
Croutons for serving

Directions:
Directions:
In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and
bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour
and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be
crumbly, but that's ok. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half,
salt and pepper, adding more salt and pepper if needed.
Cover and cook on low for 30 minutes until ready to serve.

Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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