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
- 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
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.
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