Tomato Basil Parmesan Soup {Crock Pot}
Serves: Makes 2 quarts (about 8 cups)
  • 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. oregano (or 1 Tbsp. fresh oregano)
  • 1 Tbsp. basil (or ¼ cup fresh basil)
  • 4 cups chicken broth
  • ½ bay leaf
  • ½ cup flour
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 cups half and half, warm (milk works too)
  • 1 tsp. salt
  • ½ tsp. ground pepper
  1. Add the tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
  2. 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 of soup and stir until smooth.
  3. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half-and-half, salt and pepper. Add additional basil and oregano if needed.
  4. Cover and cook an additional 30 minutes or until ready to serve.
Recipe by Love to be in the Kitchen at