Tomato Basil Parmesan Soup

This is my all-time favorite soup recipe. I got this from my mother-in-law Merrilee. I recommend this to everyone, and will make it again soon! If I make this recipe for more people than just my husband and I, I will double it.

Tomato Basil Parmesan Soup
(Makes about 2 quarts)

  • 2 (14oz) cans diced tomatoes with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 4 cups chicken broth
  • 1 cup finely diced onions
  • 1/2 bay leaf
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup parmesan cheese
  • 2 cups half and half, warmed
  • 1 tsp salt
  • 1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, fresh oregano and basli. (If using dried oregano and basil, add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft. 

About an hour before serving, prepare a roux; melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir 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.


One thought on “Tomato Basil Parmesan Soup

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