Tomato Basil Parmesan Soup (from blog 365 days of slow cooking)

Makes 2 quarts. Can add shrimp or crab.

Yield: 1 serving
Community Recipe from


  • 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


  1. Add tomatoes, celery, carrots, broth, onions, oregano, basil and bay leaf to slow cooker.

  2. Cover and cook on low 5-7 hours until flavors blended and veggies soft.

  3. 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.

  4. 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.
January 2012

This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.

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