Tomato Basil Parmesan Soup

Here's another recipe for you!

I made this tonight for a friend, but it's actually my 6th or 7th (or 8th? I'm losing track now...) time to make it. It's so good, you will want to make it again & again! It's a crockpot meal, but you do have to do a few things after it cooks for 5-7 hours. Nothing too bad though. I love it! My husband does, too!

                                 

Tomato Basil Parmesan Soup

adapted from 365 Days of Slow Cooking

{found on Pinterest}

Servings: Um...It fills up a large crockpot!

 2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T 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 whipping cream, warmed (or half&half)

1 tsp salt

1/4 tsp black pepper

1.) Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil & bay leaf to large slow cooker.

2.) Cover and cook on low for 5-7 hours.

3.) About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly until it becomes thick and smooth. Slowly stir in 1 cup hot soup.

 Stir again, until it thickens and becomes smooth. Add another 3 cups and stir until smooth.

Add all back into the slow cooker and add cheese, whipping cream, salt & pepper. Add more basil & oregano if needed.

 This is the one I use. I just dump the whole thing in. It is the BEST!

4.) Cover & cook on low for another 30 minutes or until ready to serve. 

So good, y'all. So so good. :)

Nutrition Facts: Let's assume this dish serves 8.
Per serving would be: Calories-323, Fat-17g, Carbs-18g, Fiber-4g, Protein-7g.