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Tomato Basil Parmesan Soup {Crock Pot}

5 from 1 vote
Author Becky

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. oregano (or 1 Tbsp. fresh oregano)
  • 1 Tbsp. basil (or 1/4 cup fresh basil)
  • 4 cups chicken broth
  • 1/2 bay leaf
  • 1/2 cup flour
  • 1 cup Parmesan cheese
  • 1/2 cup butter
  • 2 cups half and half (warm (milk works too))
  • 1 tsp. salt
  • 1/2 tsp. ground pepper

Instructions
 

  • 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.
  • 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.
  • 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.
  • Cover and cook an additional 30 minutes or until ready to serve.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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