1.) add tomatoes,celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.) cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.) about 30 minutes before serving prepare roux. Melt butter over low heat in a skillet and add flour. Stir constantly withal whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
4.) cover and cook on LOW for another 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1788g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1078 (53%)|
|Amt Per Serving||% DV|
|Total Fat 119.8g||160 %|
|Saturated Fat 43.4g||217 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 21g|
|Cholesterol 538mg||166 %|
|Sodium 662mg||23 %|
|Potassium 2855.5mg||75 %|
|Total Carbohydrate 110.6g||33 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 92.9g|
|Protein 130.3g||186 %|
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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: 2038
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