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**Slow Cooker Tomato Basil Parmesan Soup

Slow Cooker Tomato-Basil Parmesan Soup

  • Cooking Time:

    5–7 hours
  • Servings:

    8

Ingredients

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

 

  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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley
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Ashley

Not a very strong toma­to fla­vor, more like a creamy, cheesey soup with veg­ies in it. Very good though! Tast­ed great with saltine crack­ers.

Brenda
Guest
Brenda

I made this soup for myself as my hub­by doesn’t like toma­to soup.….well, after tast­ing this, it is now his favorite!!!! Great taste!! Definet­ly shar­ing this one!!!!!!

Richard
Guest
Richard

Fol­lowed the recipe pre­cise­ly. Soup tastes ok, but looks absolute­ly noth­ing like the pic­ture, nor does it have a real toma­to fla­vor. The amount of half and half turns the soup very white and mutes the fla­vor of the veg­gies.
I checked the recipe here to see if there was a typo in the mag­a­zine, there wasn’t.

Dave
Guest
Dave

This turns out noth­ing like what is pic­tured, nor does it taste like any­thing resem­bling toma­to soup.

It’s almost white in col­or due to the amount of half and half

It’s edi­ble, but def­i­nite­ly not toma­to soup.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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