SLOW COOKER INSTRUCTIONS:
Follow stove top instructions below, but skip the vegetable sauté step & instead place tomatoes, carrots, celery, onion, chicken broth, oregano, basil, and bay leaf in large slow cooker. Cover & cook on low for 5-7 hours, until vegetables are soft. About 30 minutes before serving, prepare roux as instructed below. After roux is added back to slow cooker, cover & cook on low for another 30 minutes or so, until ready to serve. May need to add more basil & oregano - they get a little bland when cooked very long.
STOVE TOP INSTRUCTIONS:
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 to a boil, then reduce heat & simmer until carrots are tender (about 15 minutes).
Melt butter over low heat, and add flour. Cook, stirring constantly, for 5-7 minutes. Slowly stir in 1 cup of hot soup. Add another 3 cups of soup and stir until smooth. Add mixture back to soup pot.
Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed cream, salt, and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (835g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1054 (65%)|
|Amt Per Serving||% DV|
|Total Fat 117.1g||156 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 46.8g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 515.5mg||159 %|
|Sodium 600.8mg||21 %|
|Potassium 1567.2mg||41 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.4g|
|Protein 119.2g||170 %|
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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: 1617
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