Crockpot Tomato Basil Parmesan Soup
broth, tomatoes, celery, carrot, butter, onion, cheese, flour, bouillon, basil, oregano
Ingredients
2 (14 ounce) cans diced tomatoes, with juice 1 cup finely diced celery 1 cup finely diced carrot 4 cups chicken broth (I used 4 cups of water chicken bouillon cubes) 4 chicken bouillon cubes 1 onion, finely diced 1/2 bay leaf 1 teaspoon dried oregano 1 tablespoon dried basil 1/2 cup butter 1/2 cup flour 1 cup parmesan cheese 2 cups half-and-half, warmed 1 teaspoon salt 1/4 teaspoon black pepper
Directions for Crockpot Tomato Basil Parmesan Soup Recipe
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil. 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 and whisk in flour until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.
Read the full directions on Food.com
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