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Creamy Parmesan Tomato Soup

It's best to use freshly grated parmesan cheese. The kind where you shred it yourself from the wedge. The canned stuff does not taste nearly as good.

Ingredients

  • 1 can (28 oz) petite diced tomatoes undrained
  • 1 cup finely diced celery
  • 1 cup sliced carrots
  • 1 cup finely diced onion
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 4 cups chicken broth
  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup freshly grated parmesan cheese
  • 2 cups warm half-n-half milk (heat in microwave for 2 minutes)

Instructions

  • Place diced tomatoes, celery, carrots, onion, oregano, and basil in the slow cooker. Pour the chicken broth over it and stir together. Cook on low for 5-7 hours.
  • * If you prefer a creamy soup (like I do) use an immersion blender and blend the soup in the slow cooker. Or, blend it in batches in the blender (be sure to vent the blender lid so it does not explode with the heat).
  • 30 minutes before serving prepare the roux. Melt butter over medium heat in a saucepan. Once melted add the flour, salt, pepper and stir constantly for 1 minute (to cook out the flour flavor).
    Slowly stir in 3 cups of the hot soup from the slow cooker, 1 cup at a time. Stir constantly until it is combined together, thick, and creamy (this will happen almost immediately).
  • Add it back into the slow cooker. Stir. Add the Parmesan cheese and warmed half and half. Add additional basil, oregano, and/or salt to desired taste (if needed).

Notes

It's best to use freshly grated parmesan cheese. The kind where you shred it yourself from the wedge. The canned stuff does not taste nearly as good.