| Crockpot Tomato Basil Parmesan Soup |
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2 14.5 oz cans diced tomato, with juice
1 cup finely diced celery, I omitted
1 cup finely diced carrots, I probably used less
1 cup finely diced onion
1 teaspoon dried oregano, or 1 TB fresh oregano
1 Tablespoon dried basil, or 1/4 cup fresh basil
4 cups chicken broth
1/2bay leaf, i used one bay leaf
1/2 cup flour
1 cup parmesan cheese
1/2 cup butter
2 cups half and half, warmed, see notes, I used less
1 teaspoon salt
1/4 teaspoon black pepper
1 cup finely diced celery, I omitted
1 cup finely diced carrots, I probably used less
1 cup finely diced onion
1 teaspoon dried oregano, or 1 TB fresh oregano
1 Tablespoon dried basil, or 1/4 cup fresh basil
4 cups chicken broth
1/2bay leaf, i used one bay leaf
1/2 cup flour
1 cup parmesan cheese
1/2 cup butter
2 cups half and half, warmed, see notes, I used less
1 teaspoon salt
1/4 teaspoon black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
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).
Cover and cook on LOW for another 30 minutes or so until ready to serve.
Stacy's Notes: Made May 2013, very good! I didn't make notes at the time, so I'm going on my memory (yikes!). I used one large can (28 oz) of petite diced tomatoes that I had on hand. I didn't use celery and probably used whatever carrots and onions I had on hand. I think my herbs were not growing well, so I probably used dried herbs. I used one whole bay leaf instead of a half. I used one large paper carton of chicken broth and if I used more, I would have made up some broth from my Better than Bouillon. I did make the roux on the stove, and incorporated hot soup into it, as directed. I probably used about 1 1/2 cups of either fat free half and half or a combination of that plus milk. I had real Parmesan from Sam's, so I used that. And I used my immersion blender a couple of times, to really puree it up. Served for supper, and Tim did eat it, but only once. I put the rest in the fridge and heated up every day for most of a week for my lunch. Good, make again.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
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).
Cover and cook on LOW for another 30 minutes or so until ready to serve.
Stacy's Notes: Made May 2013, very good! I didn't make notes at the time, so I'm going on my memory (yikes!). I used one large can (28 oz) of petite diced tomatoes that I had on hand. I didn't use celery and probably used whatever carrots and onions I had on hand. I think my herbs were not growing well, so I probably used dried herbs. I used one whole bay leaf instead of a half. I used one large paper carton of chicken broth and if I used more, I would have made up some broth from my Better than Bouillon. I did make the roux on the stove, and incorporated hot soup into it, as directed. I probably used about 1 1/2 cups of either fat free half and half or a combination of that plus milk. I had real Parmesan from Sam's, so I used that. And I used my immersion blender a couple of times, to really puree it up. Served for supper, and Tim did eat it, but only once. I put the rest in the fridge and heated up every day for most of a week for my lunch. Good, make again.
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printed on: November 23, 2024 |