Tomato Basil Parmesan Soup
- Preparing Time: 7 hours
- Total Time: 7 hours
- Served Person: 1
- 1 tsp salt
- 4 cups chicken broth
- 1 cup parmesan cheese
- 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
- â½ bay leaf
- â½ cup flour
- â½ cup butter
- 2 cups half and half warmed (i would go with only a cup and a half though)
- â¼ tsp black pepper
- Carbohydrate 46.2462067031468 g
- Cholesterol 4060.1600003308 mg
- Fat 857.622673436551 g
- Fiber 1.9376666952769 g
- Protein 951.743100036473 g
- Saturated Fat 285.143076730752 g
- Serving Size 1 1 Recipe (6020g)
- Sodium 4309.82600082256 mg
- Sugar 44.30854000787 g
- Trans Fat 69.0159966720882 g
- Calories 11935 calories
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. 2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 3. About 30 minutes 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. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
