Soups
Slow Cooker Tomato-Basil Parmesan Soup
Jenn Bare's slow-cooker soups. About 5-7 hours in the crock, serves 8.
Written byJenn Bare
Method
Step by step
- 01
Add the first 9 ingredients to a 6-Quart slow cooker.
- 02
Cover. Cook on Low for 6-7 hours.
- 03
Remove bay leaf.
- 04
Heat a large skillet over medium-low and melt butter.
- 05
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.
- 06
Slowly stir in 1 cup hot soup and whisk until smooth.
- 07
Pour mixture back into the slow cooker. Stir.
- 08
Stir in the Parmesan cheese and half & half
- 09
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)
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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