Put tomatoes, celery, carrots, onion and chicken broth into slow cooker. Cover and cook on low for 5 - 7 hours. Use immersion blender to blend soup.
Thirty minutes before serving make roux. Melt butter over low heat in a skillet and add flour. Stir constantly for about 5 minutes. Slowly add a cup of hot soup to roux. Add more soup and stir until smooth. Put all back in slow cooker.
Stir and add parmesan cheese, warmed milk, salt and pepper. Add oregano and basil.
Cover and let cook on low for another 30 minutes or until ready to serve.
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|Serving Size: 1 Serving (1108g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 675 (51%)|
|Amt Per Serving||% DV|
|Total Fat 75g||100 %|
|Saturated Fat 45.3g||226 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 278.5mg||86 %|
|Sodium 1525.8mg||53 %|
|Potassium 3113.5mg||82 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 98.8g|
|Protein 67.7g||97 %|
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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: 1330
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