Description
An easy slow cooker soup recipe, this Tomato Basil Parmesan Soup is full of tomato flavor, is super creamy, and is easily a family favorite!
Ingredients
- 4 cups chicken broth*
- 2 cans (14-ounces each) diced tomatoes, undrained
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 medium onion, finely diced
- 4 tablespoons fresh basil, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 cup freshly grated Parmesan cheese
- 2 cups half and half, warmed
- Salt and pepper, to taste
Instructions
In a large slow cooker, combine the chicken broth, tomatoes, celery, carrots, onion, 2 tablespoons of the basil, bay leaf, and oregano. Stir to combine. Place the cover on the slow cooker and cook on low for 5-7 hours, or until the vegetables are soft.
An hour before you are ready to serve, transfer half of the soup to a blender or a food processor and process until smooth. Return the mixture to the slow cooker.
In a saucepan, melt the butter. Whisk in the flour and cook for a minute. Slowly whisk in about 1 cup of the soup from the slow cooker. Add an additional 3 cups of soup and stir until smooth. Mix back into the slow cooker.
Stir in the Parmesan cheese, warmed half and half, and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour.
Recipe Notes:
*you can use vegetable stock to make it vegetarian, but I love the extra flavor chicken broth brings.
adapted from Recipe Shoebox
Nutrition
- Calories: 635
- Sugar: 5 g
- Sodium: 1445 mg
- Fat: 43 g
- Saturated Fat: 27 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 126 mg
