Tomato Basil Parmesan Soup Slow Cooker and Stove-Top Versions
INGREDIENTS
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This is the most delicious soup ever! Whenever I make it I get tons of compliments. Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal
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Makes about 2 quarts (about 8 servings)
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Slow Cooker:
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2 (14 oz) cans diced tomatoes, with juice
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1 cup finely diced celery
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1 cup finely diced carrots
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1 cup finely diced onions
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1 tsp dried oregano or 1 T fresh oregano
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1 T dried basil or 1/4 cup fresh basil
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4 cups chicken broth
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½ bay leaf
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½ cup flour
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1 cup Parmesan cheese
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½ cup butter
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2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
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1 tsp salt
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¼ tsp black pepper
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Stovetop:
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3 cups diced tomatoes with juice (you can use canned)
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1 cup finely diced celery
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1 cup finely diced carrots
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1 Tbsp fresh oregano or 1 tsp dried
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4 cups chicken broth
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1/2 cup flour
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1 cup parmesan cheese, freshly grated
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1/4 tsp black pepper
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1/4 cup vegetable oil
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1 cup finely diced onions
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4 Tbsp fresh basil or 1 Tbsp dried
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1/2 bay leaf
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1/2 cup butter
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2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
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1 tsp salt
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