And we still have too many tomatoes… So of course I had to pick the soup with the longest name.
This soup was definitely not what I pictured from the name. It’s more of a chunky, creamy vegetable stew. Pretty good, but not your typical tomato soup. Cody suggested adding diced ham, bacon bits, or 1/2 pound hamburger, to make the soup a bit heartier.
Crock-pot Tomato Basil Parmesan Soup
- 28 oz diced tomatoes, with juice (or 4 cups fresh diced tomatoes)
- 1 c finely diced celery
- 1 c finely diced carrots
- 1 c finely diced onion
- 1 tsp dried oregano or 1 tb fresh oregano
- 1 tb dried basil or 1/4 c fresh basil
- 4 c chicken broth
- 1/2 bay leaf (I left it out)
- 1/2 c flour (I used GF Better Batter)
- 1 c Parmesan cheese
- 1/2 c butter
- 2 c half & half, warmed (I used the cream I had in the fridge)
- 1 tsp salt
- 1/4 tsp black pepper
- Add tomatoes, celery, carrots, chicken broth, onions,, oregano, basil, and bay leaf to a large slow cooker.
- Cover & cook on low for 5-7 hours (until flavors are blended & vegetables are soft)
- About 30 minutes before serving, prepare a roux.
- Melt butter over low heat in a skillet & add flour.
- Stir constantly with a whisk for 5-7 minutes.
- Slowly stir in 1 c hot soup.
- Add another 3 c & stir until smooth.
- Pour everything back into the slow cooker.
- While preparing the roux, slowly heat half & half in a small saucepan (don’t let it boil!)
- Stir & add Parmesan, warmed half & half, salt, and pepper.
- Add additional basil & oregano if needed (crock-pots tend to make spices bland)
- Cover & cook on low for another 30 minutes.