Tomato-Basil Parmesan Soup in the Crockpot
Wednesday, February 2, 2011
You'd think that after 17-years of marriage and five kids that I would be a crockpot cooking expert. Truth be told, I've never owned a crockpot until this past Christmas (a few weeks ago) when my sister felt compelled to enlighten me in the ways of slow cooking by giving me my first crockpot and a crockpot cookbook. Being a crockpot virgin I worried about everything being mushy and flavorless after cooking all day. Thankfully it just wasn't so with this delicious Tomato-Basil Parmesan Soup I discovered from Karen at 365 Days of Slow Cooking. It was totally delicious and I was shocked to discover that I really enjoyed the chunky, definitely non-mushy texture of it. We served it up with some hot French Peasant Bread and unanimously agreed on a five star rating for this one.
The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth (I used 4 cups of water + 4 chicken bouillon cubes)
1 onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread. Makes about 2 quarts--6-8 servings.
Enjoy!
Click here for printable recipe.
The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth (I used 4 cups of water + 4 chicken bouillon cubes)
1 onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread. Makes about 2 quarts--6-8 servings.
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10 comments:
That looks really delicious. A local bakery serves this on Mondays, but I always seem to have something else to do. Now I can make it at home.
Hey Lara, I come here so often looking for recipes that I had to give you an award on my blog. Have a great day!
Delicious, Lara!
soup seems like the perfect thing for the crockpot! i just love the flavors in this!
Lara, This soup looks wonderful. I'm always pretty skeptical about the crock pot recipes too, but every now and then I'm pleasantly surprised. This looks like a keeper. I can't wait to try it.
Yummo! I linked to this in my Friday Favorites!
http://www.laniejandco.com/2011/02/friday-favorites-2411.html
We just had this for dinner and everyone loved it. It is very tasty.
This looks delicious. I'm adding it to my menu for next week. I just noticed your ratings at the bottom of your recipe. Very cute idea. I post our family's rating, but how fun to get see other people's opinions.
Love your blog. You have some awesome recipes!
Mom made this the other day and I loved it! I couldn't get enough of it!
i've been wanting to try this ever since you posted it. Finally made it today and oh my gosh it was good.
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