Slow Cooker Tomato Basil Parmesan Soup Food

SLOW COOKER TOMATO BASIL PARMESAN SOUP

Steps:

• Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
• About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
• Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
• Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
• Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

SLOW COOKER TOMATO BASIL PARMESAN SOUP

Steps:

• 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 1/2 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.

SLOW COOKER CREAMY TOMATO AND BASIL SOUP

Steps:

• Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
• minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
• Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
• Add Parmesan cheese and roux to the crockpot and stir to combine.
• Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

CROCKPOT TOMATO BASIL PARMESAN SOUP

Steps:

• In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
• Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
• Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.