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I can’t believe how amazing this soup turned out! It was perfectly creamy and all of the flavors combined in this were incredible. Basil is one of my favorite herb. The basil, parmesan, and tomato soup was absolutely amazing. The best part is that the family loved it too! Especially my 10 year old. He said mom! This is so amazing and I can taste the parmesan in it! Little did he know that there were carrots, onion, and celery hidden inside. I couldn’t get enough of this soup. It became an instant favorite for our family. I served it with grilled cheese and it was perfect for a snowy cold day!
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
- 1 tsp dried oregano or 1Tablespoon fresh oregano
- 1 Tablespoon dry basil or ¼ cup fresh basil
- 4 cups chicken broth
- ½ cup butter
- ½ cup flour
- 1 cup parmesan cheese
- 1½ cups half and half
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.} Cover and cook on low for 5-6 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 ½ cup of flour. Whisk together constantly for 5-7 minutes. Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
- Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed. Cover and cook on low for another 30 minutes.
- You can also blend the soup in a blender at the very end to smooth the soup out if you would like.
