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 flavours are blended and vegetables are soft.
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 cooked. Stir and add the Parmesan cheese, warmed half-and-half, and salt and pepper.
Cover and cook on low for another 30 minutes or so until ready to serve.
*Serve with grilled cheese sandwiches
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1079g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1382 (68%)|
|Amt Per Serving||% DV|
|Total Fat 153.5g||205 %|
|Saturated Fat 64.6g||323 %|
|Monounsaturated Fat 55.6g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 649.9mg||200 %|
|Sodium 747.7mg||26 %|
|Potassium 1759.1mg||46 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 28g|
|Protein 128.1g||183 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2024
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