Crockpot Tomato Basil Parmesan soup
Don’t let the name fool you: there is more to this soup than tomatoes and basil. This hearty soup is great to make now with fresh ingredients, and freeze for later when things start to cool off. It’s excellent with a hearty wheat toast like RISE & SHINE BAKERY’S Alaskan Potato or Spent Grain Sourdough.
- - - - - - - - - -
1 lb. diced tomatoes (approximately 3 medium tomatoes) 1 cup finely diced celery 1 cup finely diced carrots 1 cup finely diced onions 1 tablespoon fresh oregano 1/4 cup fresh basil 4 cups chicken broth 1 bay leaf 1/2 cup flour 1 cup Parmesan cheese 1/2 cup butter 2 cups whole milk 1 tsp salt 1/4 tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux: Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt, and pepper. Add additional basil and oregano if needed (the slow cooker tends to take the flavor out of spices). Cover and cook on LOW for another 30 minutes or so until ready to serve.