Slow Cooker Recipe: Tomato-Basil Parmesan Soup

Who doesn’t love creamy, tasty, soup on a cold winter day?  I recently stumbled across this Tomato-Basil Parmesan Soup recipe that was pinned on Pinterest and it looked so delicious I knew I had to give it a try.  Not only are the ingredients quite inexpensive but you likely already have many of them on hand.  The slow cooker allows the flavors to marry as it cooks, and after a long day your exhausted self will be thankful that most of the work is already done! 😀

Tomato-Basil Parmesan Soup

Makes about 2 quarts

  • 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 dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 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, warmed
  • Salt & pepper

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

Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. About an hour 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 and stir until smooth.

Tomato-Basil Parmesan Soup WhiskAdd all back into the slow cooker. Add the Parmesan cheese, warmed half and half, salt and pepper.

Tomato-Basic Parmesan Cheesy SoupCover and cook on low for another hour until ready to serve.  I served mine with a little sprinkle of parmesan cheese and basil to garnish.

Voila!  A delicious, easy, and economical dinner.  Refrigerate the leftovers and continue to enjoy as desired.

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3 thoughts on “Slow Cooker Recipe: Tomato-Basil Parmesan Soup

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