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Slow Cooker Tomato Basil Parmesan Soup Recipe

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This recipe for Slow Cooker Tomato Basil Parmesan Soup is from Homemade Memories, 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 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 Tablespoon fresh oregano
¾ cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup butter
½ cup flour
1 cup grated Parmesan cheese
2 cups half and half, warmed (substitute milk for less calories)
1 tsp. salt
¼ tsp. black pepper
optional cooked orzo pasta
Directions:
Directions:
Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours or high for 3-4 hours, until flavors are blended and vegetables are soft. Add all of the vegetables to a blender and blend until smooth or use a hand immersion blender. If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return blended veggies back to the slow cooker. About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 1-2 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another 30 minutes or so. You can leave slow cooker on warm until ready to serve. Add a spoonful of orzo to each soup bowl if desired.

 

 

 

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