Tomato Basil Parmesan Soup (from blog 365 days of slow cooking)
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- 28 ounce(s) diced tomatoes, with juice
- 1 cup(s) celery finely diced
- 1 cup(s) carrots finely diced
- 1 cup(s) onion finely diced
- 1 teaspoon(s) dried or 1/4 cup fresh basil
- 4 cup(s) chicken broth
- 1 whole(s) bay leaf
- 1/2 cup(s) flour
- 1 cup(s) parmesan cheese
- 1/2 cup(s) butter
- 2 cup(s) half and half warmed
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- Add tomatoes, celery, carrots, broth, onions, oregano, basil and bay leaf to slow cooker.
- Cover and cook on low 5-7 hours until flavors blended and veggies soft.
- About 30' before serving prepare a roux. Melt butter over low heat in skillet and add flour. Stir constantly with a whisk 5 - 7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into slow cooker.
- Stir and add Parmesan cheese, warmed half and half, salt and pepper. Add basil and oregano if needed. Cover and cook on low another 30 minutes.
This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.
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Tomato Basil Parmesan Soup (from blog 365 days of slow cooking) Recipe at a Glance
- COURSE: Soups/Stews