Tomato & Basil Parmesan Soup in the Crockpot (or Stovetop)

A rich & creamy soup that will get you tons of compliments. Serve by itself or with grilled cheese sandwiches for a comforting & appetizing meal.

I've also included stovetop directions for your convenience if you don't have a slow cooker or you just don't want to wait 5-7 hours. On the stove it takes under an hour!

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Name: Tomato & Basil Parmesan Soup in the Crockpot (or Stovetop)
Prep time: 6 h 30 min
Cook time: 30 min
Total time: 7 h
Yield: 8
Cuisine: American
Ingredients: 2 cans (14-ounces) diced tomatoes with juice; 1 cup celery finely diced; 1 cup carrots finely diced; 4 cups chicken broth (or 4 cups of water + 4 chicken bouillon cubes); 1 onion finely diced; 1/2 bay leaf; 1 teaspoon dried oregano or 1 Tablespoon fresh; 1 tablespoon dried basil or 1/4 cup fresh; 1/2 cup butter; 1/2 cup flour; 1 cup Parmesan cheese; 2 cups half and half warmed; 1 teaspoon salt; 1/4 teaspoon black pepper

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INGREDIENTS

2 cans (14-ounces) diced tomatoes ; with juice
1 cup celery ; finely diced
1 cup carrots ; finely diced
4 cups chicken broth ; (or 4 cups of water + 4 chicken bouillon cubes)
1 onion ; finely diced
1/2 bay leaf
1 teaspoon dried oregano ; or 1 Tablespoon fresh
1 tablespoon dried basil ; or 1/4 cup fresh
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half ; warmed
1 teaspoon salt
1/4 teaspoon black pepper

Servings

INSTRUCTIONS

In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.

Makes about 2 quarts

====STOVETOP DIRECTIONS====

Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

NOTES

If you wanted to make it a bit healthier, you could leave out the half and half and put skim milk or evaporated milk in. I've tried that before and it has turned out fine...just not as rich and fattening.

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Tomato & Basil Parmesan Soup in the Crockpot (or Stovetop)

2 cans (14-ounces) diced tomatoes with juice
1 cup celery finely diced
1 cup carrots finely diced
4 cups chicken broth (or 4 cups of water + 4 chicken bouillon cubes)
1 onion finely diced
1/2 bay leaf
1 teaspoon dried oregano or 1 Tablespoon fresh
1 tablespoon dried basil or 1/4 cup fresh
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half warmed
1 teaspoon salt
1/4 teaspoon black pepper

In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.

Makes about 2 quarts
====STOVETOP DIRECTIONS====
Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.
Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

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Nutrition

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Serving Size: 1 Serving (794g)
Recipe Makes: 8 Servings

Calories: 1641
Calories from Fat: 1069 (65%)

Amt Per Serving		% DV

	Total Fat 118.8g	158 %
	Saturated Fat 42.9g	215 %
	Monounsaturated Fat 45.5g
	Polyunsanturated Fat 20.8g
Cholesterol 538mg		166 %
Sodium 622.3mg		21 %
Potassium 1413.5mg		37 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 17g
Protein 119.4g		171 %
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.

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Calories per serving: 1641

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