Ingredients for Crockpot Tomato Basil Parmesan Soup
- Diced Tomatoes
- 2 stalks celery (finely chopped)
- Carrot
- 6 cups chicken broth
- Chicken Bouillon Cubes
- Onion
- 1 bay leaf
- Dried Oregano
- Dried Basil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese
- Half And Half
- 1 teaspoon salt
- Black Pepper
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How to Make Crockpot Tomato Basil Parmesan Soup
- In a large crockpot, combine 28 ounces canned crushed tomatoes, 2 stalks celery (finely chopped), 1 cup carrots (finely chopped), 6 cups chicken broth, 1 medium onion (finely chopped), 1 bay leaf, 1 teaspoon dried oregano, and 1/2 cup fresh basil leaves (chopped).
- Cover and cook on low for 5-7 hours, or until the vegetables are tender and the flavors have melded.
- About 1 hour before serving, prepare a roux: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1 cup of the hot soup from the slow cooker into the roux, ensuring no lumps form.
- Add another 3 cups of soup to the roux mixture, stirring constantly until smooth and thickened.
- Pour the thickened roux mixture back into the slow cooker.
- Stir in 1 cup grated Parmesan cheese, 1/2 cup warmed half-and-half, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover and cook on low for another hour, allowing the flavors to deepen and the soup to reach its peak deliciousness.
- Serve hot with crusty bread or garlic bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
27g
Fat
94g
Carbs
7g
