I love tomato basil soup, and so do a few friends I know (ahem, Morgan) so this recipe should appeal to you. Plus, it’s a crockpot recipe, which just makes it that much better!
I spotted this recipe on Pinterest recently and didn’t take long at all to decide to make it. It was definitely my kind of crockpot recipe, just throw it all in there, turn it on and go on about your day! Despite having finely chopped the veggies, once it was done they were still a bit chunkier than I had in mind, so I simply used my immersion blender and puree’d them up. Perfecto!
Seriously, this was so delicious and simple, and really budget friendly so I have a feeling it will be gracing our table often. We had the soup with a side salad, but I’m betting a grilled cheese sandwich would be great also!
Crockpot Tomato Basil Parmesan Soup
Recipe from 365 Days of Slow-Cooking
2 14-oz cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onion
1 tsp dried oregano, or 1 tbsp fresh
1 tbsp dried basil, or 1/4 cup fresh
4 cups chicken broth
1 bay leaf
1/2 cup all-purpose flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (I used fat-free)
1 tsp salt
1/4 tsp black pepper
Add all of the ingredients through the bay leaf to the crockpot (which has been sprayed with nonstick spray). Cover and cook on LOW for 5-7 hours, until the vegetables are soft.
Thirty minutes before serving, melt butter in a large saucepan over low heat, then add the butter. Stir constantly for 5 minutes, then add one cup of the hot soup to this roux. Once all mixed, add another three cups. Whisk until smooth, then add all of this back to the crockpot. Add the Parmesan cheese, warmed half and half and your seasonings. Taste for seasoning and add extra seasoning or extra basil and oregano as needed. Cover and cook for another thirty minutes on LOW before serving.
If needed, you can use an immersion blender and puree.