Name: Tomato Basil Parmesan Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Makes 8 servings; 1 cup finely diced celery; 1 cup finely diced onion; 1 cup grated zucchini or grated carrots (or both); 2 (14 oz) cans diced tomatoes; 1 bay leaf; 1 tsp dried oregano; 1 Tbsp dried basil; 4 cups water; 2 tsp Shirley J chicken bouillon or 4 tsp regular chicke; 1/4 cup butter; 1/2 cup flour; 1 cup Parmesan cheese grated; 1 cup warmed skim milk; 1 tsp salt; 1 tsp pepper

by 2BakingBrides

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Source: http://www.365daysofcrockpot.com/2012/05/skinny-ve

INGREDIENTS

Makes 8 servings
1 cup finely diced celery
1 cup finely diced onion
1 cup grated zucchini or grated carrots (or both)
2 (14 oz) cans diced tomatoes
1 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
4 cups water
2 tsp Shirley J chicken bouillon or 4 tsp regular chicke
1/4 cup butter
1/2 cup flour
1 cup Parmesan cheese ; grated
1 cup warmed skim milk
1 tsp salt
1 tsp pepper

Recipe

INSTRUCTIONS

Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.

Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup. Whisk and slowly add in the rest of the flour. Add another 3 cups and stir until smooth. Add all back into the slow cooker. (If you want, you can use an immersion blender to make everything smooth and creamy)

Stir and add the Parmesan cheese, warmed milk, salt and pepper.

Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

Cover and cook on LOW for another 30 minutes or so until ready to serve.

Total calories per 1 cup serving: 150

NOTES

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Tomato Basil Parmesan Soup

Makes 8 servings 
1 cup finely diced celery 
1 cup finely diced onion 
1 cup grated zucchini or grated carrots (or both) 
2 (14 oz) cans diced tomatoes 
1 bay leaf 
1 tsp dried oregano 
1 Tbsp dried basil 
4 cups water 
2 tsp Shirley J chicken bouillon or 4 tsp regular chicke 
1/4 cup butter 
1/2 cup flour 
1 cup Parmesan cheese grated
1 cup warmed skim milk 
1 tsp salt 
1 tsp pepper

Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.

Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

Stir and add the Parmesan cheese, warmed milk, salt and pepper.

Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
Cover and cook on LOW for another 30 minutes or so until ready to serve.

Total calories per 1 cup serving: 150

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Nutrition

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Serving Size: 1 Recipe (1229g)
Recipe Makes: 1 Recipe

Calories: 835
Calories from Fat: 482 (58%)

Amt Per Serving		% DV

	Total Fat 53.6g	71 %
	Saturated Fat 33.6g	168 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 2.2g
Cholesterol 144mg		44 %
Sodium 844.4mg		29 %
Potassium 460.9mg		12 %
Total Carbohydrate 82.2g		24 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 78.8g
Protein 11.5g		16 %
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.

About Our Nutrition Facts

Calories per serving: 835

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