Crockpot Tomato Basil Parmesan Soup
Crockpot Tomato Basil Parmesan Soup made with canned diced tomatoes, carrots, broth, seasonings, and thickened with a homemade roux and Parmesan cheese.
Servings 6 servings
Calories 362kcal
Ingredients
- 28 oz diced tomatoes undrained
- 4 cups chicken broth
- 1 cup carrots peeled and diced
- 2 tbsp dried minced onion
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 cup butter
- 1/2 cup flour
- 1/2 cup grated Parmesan cheese
- 2 cups half and half slightly warmed
- kosher salt and black pepper to taste
Instructions
- 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.
Video
Nutrition
Calories: 362kcal | Carbohydrates: 22g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 898mg | Potassium: 613mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4549IU | Vitamin C: 27mg | Calcium: 264mg | Iron: 3mg