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.

Add all back into the slow cooker. Add the Parmesan cheese, warmed half and half, salt and pepper.

Cover 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.