Crockpot Tomato Basil Parmesan Soup Recipes

SLOW COOKER TOMATO BASIL PARMESAN SOUP

Steps:

• Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.}
• Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
• About 30 minutes before the soup is ready prepare a roux.
• Melt the butter over medium low heat in a skillet and add the 1/2 cup of flour. Whisk together constantly for 5-7 minutes.
• Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
• Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.
• Cover and cook on low for another 30 minutes.
• You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

PARMESAN BASIL TOMATO SOUP

Steps:

• Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

CROCKPOT TOMATO BASIL PARMESAN SOUP

Steps:

• In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
• Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
• Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.