Cooking Time:
5-7 hoursServings:
8
Ingredients
28 oz. can, crushed tomatoes1/2 c. finely diced celery
1/2 c. finely diced carrots
1 medium onion, minced
1 tsp. minced garlic
1 tsp. oregano
1 T. basil
4 c. chicken stock
1 bay leaf
1/2 c. flour
1 c. Parmesan cheese
1/2 c. butter
2 c. half and half
1 tsp. salt
1/4 tsp. pepper
5 basil leaves
- Add the first 9 ingredients to a 6-Quart slow cooker.
- Cover. Cook on Low for 6-7 hours.
- Remove bay leaf.
- Heat a large skillet over medium-low and melt butter.
- Add flour to melted butter and whisk constantly for 3-4 minutes or until it forms a thick paste and turns off-white in color.
- Slowly stir in 1 cup hot soup and whisk until smooth.
- Pour mixture back into the slow cooker. Stir.
- Stir in the Parmesan cheese and half & half
- Add salt and pepper to taste.
- Stir in fresh, chopped basil leaves.
- Cover and keep soup on WARM setting until ready to serve. (do not boil)
Happy Crocking!
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XOXO,
Jenn
Not a very strong tomato flavor, more like a creamy, cheesey soup with vegies in it. Very good though! Tasted great with saltine crackers.
I made this soup for myself as my hubby doesn’t like tomato soup…..well, after tasting this, it is now his favorite!!!! Great taste!! Definetly sharing this one!!!!!!
Followed the recipe precisely. Soup tastes ok, but looks absolutely nothing like the picture, nor does it have a real tomato flavor. The amount of half and half turns the soup very white and mutes the flavor of the veggies.
I checked the recipe here to see if there was a typo in the magazine, there wasn’t.
This turns out nothing like what is pictured, nor does it taste like anything resembling tomato soup.
It’s almost white in color due to the amount of half and half
It’s edible, but definitely not tomato soup.