• 28 oz. can, crushed tomatoes
  • 1/2 c. finely diced celery
  • 1/2 c. finely diced carrots
  • 1 medium onion, minced
  • 1 tsp. minced garlic
  • 1 tsp. oregano
  • 1 T. basil
  • 4 c. chicken stock
  • 1 bay leaf
  • 1/2 c. flour
  • 1 c. Parmesan cheese
  • 1/2 c. butter
  • 2 c. half and half
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 5 basil leaves

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  1. Add the first 9 ingredients to a 6-Quart slow cooker.
  2. Cover. Cook on Low for 6-7 hours.
  3. Remove bay leaf.
  4. Heat a large skillet over medium-low and melt butter.
  5. Add flour to melted butter and whisk constantly for 3-4 minutes or until it forms a thick paste and turns off-white in color.
  6. Slowly stir in 1 cup hot soup and whisk until smooth.
  7. Pour mixture back into the slow cooker. Stir.
  8. Stir in the Parmesan cheese and half & half
  9. Add salt and pepper to taste.
  10. Stir in fresh, chopped basil leaves.
  11. Cover and keep soup on WARM setting until ready to serve. (do not boil)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Tomato Basil Parmesan Soup

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