Try this Slow Cooker Tomato Basil Soup recipe, or contribute your own.
Suggest a better description1. Add tomatoes, tomato sauce and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high for 4 hours on high or 8 hours on low. If you are home give it a stir every now and then and scrap down sides.
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth then return to crockpot.
3. Prepare the Roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream or half & half until mixture is thickened and smooth. Add Roux and parmesan cheese to crockpot and stir.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional parmesan cheese and basil if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1623g) | ||
Recipe Makes: 1 | ||
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Calories: 2471 | ||
Calories from Fat: 1904 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 211.5g | 282 % | |
Saturated Fat 132.2g | 661 % | |
Monounsaturated Fat 61.5g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 695.8mg | 214 % | |
Sodium 4516.9mg | 156 % | |
Potassium 1391.2mg | 37 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 64.5g | ||
Protein 79.4g | 113 % | |
Powered by: USDA Nutrition Database 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: 2471
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