07Nov2012 Soup Week: Crockpot Tomato Basil Parmesan Soup It’s a busy week here on Mostly Homemade Mom and I’m loving it! All week long we’re celebrating yummy soups perfect for this chilly fall weather we have now. So far I’ve brought you Simple Spinach Tortellini Soup and Crockpot Loaded Baked Potato Soup. Today I’m bringing you another yummy soup from the slow cooker. Paul has declared this Tomato Basil Parmesan Soup as his favorite, ever. It’s really that good. This soup does require creating a roux, but please don’t skip it because of that. It’s extremely easy to do and it thickens and flavors the soup beyond the normal “dump and turn on” you usually find around here. 🙂 Crockpot Tomato Basil Parmesan Soup from Recipe Shoebox 28oz diced tomatoes, undrained 1 cup diced carrots 1 cup diced celery (I omitted) 4 cups chicken broth 2 tablespoons dried, minced onion 1 teaspoon dried oregano 1 tablespoon dried basil 1/2 cup butter 1/2 cup flour 1 cup parmesan cheese 2 cups half and half, warmed 1 teaspoon black pepper kosher salt to taste To the Crockpot, add tomatoes (with juice), carrots, celery, chicken broth, onion, oregano, and basil. Cook on low for 5 hours, test carrots and celery to make sure they’re tender. Now it’s roux time! In a medium bowl, melt butter and whisk in flour. Drizzle in 1 cup hot soup, stirring the entire time. Add another 3 cups soup, again continuing to stir. Add roux back into the Crockpot along with the parmesan cheese and warmed half and half. Cover and continue cooking on low for another hour. Have some great soup recipes to share? Head on over to our special Soup Week edition of Show & Share Wednesday. Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, or Google+ – I’d love to connect with you! Linking up to these fabulous parties. Check them out!