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Tuesday, September 3, 2013

Recipe - Tomato Basil Parmesan Soup

Because I have been feeling a bit under the weather lately, I have been craving comfort food.  I had put this recipe aside a while ago but pulled it out now because it has all the flavors I really love.  This is Tomato Basil Parmesan Soup.  I made note at the time that it came from but I don't have a specific page.
Take a look.
tomato basil parmesan soup – in the crockpot.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. 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 half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

This recipe is a keeper!   It filled all my requirements for comfort food and more.  I hope you try it.

Meanwhile .... keep it simple and make it real.



  1. That looks and sounds yummy. We had soup yesterday (just store bought), soup season is just around the corner!!


  2. sounds like a great soup recipe. I will give it a try once the weather cools off a bit