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 a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, 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).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
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|Serving Size: 1 Recipe (6020g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 7719 (65%)|
|Amt Per Serving||% DV|
|Total Fat 857.6g||1143 %|
|Saturated Fat 285.1g||1426 %|
|Monounsaturated Fat 340.5g|
|Polyunsanturated Fat 163g|
|Cholesterol 4060.2mg||1249 %|
|Sodium 4309.8mg||149 %|
|Potassium 10876.1mg||286 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 44.3g|
|Protein 951.7g||1360 %|
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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: 11935
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