Tomato Basil Parmesan Soup


This is a slow cooker recipe, originally from 365 Days of Slow Cooking.

It was delicious, although we had to blend it up for the kids as they didn’t want to eat the vegetables. Serve it with warm crusty bread mmmmmm

  • 1 (28 oz) can Diced Tomatoes – with juice
  • 1 cup Celery – finely chopped
  • 1 cup Carrots – finely chopped
  • 1 cup Onions – finely chopped
  • 1 tsp Dried Oregano OR 1 tbsp Fresh Oregano
  • 1 tbsp Dried Basil OR 1/4 cup Fresh Basil
  • 4 cups Chicken Broth
  • 1/2 Bay Leaf
  • 1/2 cup Flour
  • 1 cup Parmesan Cheese
  • 1/2 cup Butter
  • 2 cups Half & Half (This is half cream, half milk)
  • 1 tsp Salt
  • 1/4 tsp Pepper

Add tomatoes, celery, onion, carrot, chicken broth, basil, oregano & bay leaf to a large slow cooker

Cover & cook on low for 5-7 hours, until the flavours have blended & the vegetables are soft

About 30 minutes before serving, make a roux with the butter & flour over a low heat on the stove. Whisk constantly for 5-7 minutes. Slowly add 1 cup of soup, whisking until smooth. Add a further 3 cups of soup stirring until smooth & add back into the slow cooker with the remaining soup

Add the parmesan cheese, half & half, salt & pepper & stir. Taste, & add additional spices according to taste

Cover & cook on low for a further 30 minutes before serving

Tomato Basil Parmesan Soup

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Appetizers, Main Dishes, Slow Cooker Meals, Soups and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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