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Crockpot Tomato Basil Parmesan Soup*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.pinfoody.com/tomato-basil-parmesan-soup-in-the-crockpot/

Ingredients:

28 Oz

Diced Tomatoes, With Juices

1 Cup

Celery, Finely Chopped

1 Cup

Carrots, Finely Chopped

1 Cup

Onion, Finely Chopped

1 Tsp

Oregano, Dried

4 Cups

Chicken Broth

1/2

Bay Leaf

1/2 Cup

Flour

1 Cup

Parmesan Cheese

1/2 Cup

Butter

2 Cups

Half & Half

Salt & Pepper

Directions:

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.

Read more http://www.pinfoody.com/tomato-basil-parmesan-soup-in-the-crockpot/

Categories:

Crock Pot Cooking
Main Dishes
Soups