https://www.copymethat.com/r/DYv0GH09O/creamy-tomato-basil-parmesan-soup/
3460289
MLIsAhe
DYv0GH09O
2024-03-29 02:30:10
Creamy Tomato, Basil, Parmesan Soup
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Servings: 8
Servings: 8
Ingredients
- 2 (14 oz) cans diced tomatoes, with the juice
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 cup finely diced celery
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 1 tsp dried oregano or Tbsp fresh oregano
- ¼ cup fresh basil (or 1 Tbsp dry basil)
- ½ cup butter
- ½ cup flour
- 1 cup Parmesan cheese
- 1½ cups half and half
- 1 tsp salt
- ¼ tsp pepper
Steps
- Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5 to 6 hours until flavors are blended and vegetables are soft.
- About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and
- add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux--it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker.
- Stir in the Parmesan cheese, half and half, and salt and pepper. Add additional oregano and
- basil if needed, to tastes. Stir well. Cover and cook on low for another 30 minutes.
- Pour soup into blender (you may need to do this in batches, depending on how big your blender is). Purée until smooth.