Crock Pot Tomato Basil Soup
Total time
- 3 - 15 oz. cans of petit diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely chopped carrots
- 1 cup finely diced onions
- 1 cup finely chopped sweet peppers* optional
- 1 teaspoon dried oregano
- ¼ cup fresh basil, minced
- 4 cups broth, chicken or vegetable or a combination
- ½ cup flour
- 1 cup freshly grated Parmesan cheese
- ½ cup butter
- 2 cups half and half*, warmed
- 1 teaspoon salt
- ¼ teaspoon pepper
- Place tomatoes, celery, carrots, onions, peppers and broth into crock pot.
- Cover and cook on low for 5 to 7 hours.
- Thirty minutes before serving make a roux. Melt butter over low heat in a skillet and whisk in flour. Stir constantly for a couple minutes.
- Slowly add in 1 cup of hot soup. Stir well, adding in 2 more cups of hot soup.
- Pour roux/soup mixture back into the crock pot. Mix well, continue to heat on low.
- Stir in Parmesan cheese, warmed half and half*, salt and pepper.
- Add in oregano and basil.
- Cover and let cook on low for another 30 minutes or until ready to serve.
- Garnish with a sprinkling of additional Parmesan cheese.
*Whole milk or 2% milk can be used in place of the half and half.
Fresh basil is available in tubes in the produce section and will last for up to 3 months. This basil works beautifully in this soup.
Chicken broth, vegetable broth or a combination may be used. I use half chicken broth and half vegetable broth, Better Than Bouillon brand.
*Home canned tomatoes or tomato sauce can be used in place of the petit diced tomatoes.
Recipe adapted from www.yourhomebasedmom.com
Recipe by Pray Cook Blog at https://praycookblog.com/crock-pot-tomato-basil-soup/
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