Parmesan Tomato Soup
  • 2.5 pounds Roma Tomatoes (leave skins on is ok)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 tablespoon fresh oregano, chopped
  • ¼ cup fresh basil, chopped
  • 4 cups chicken broth (can use vegetable broth to make vegetarian)
  • 1 bay leaf
  • ½ cup whole wheat flour (you can use regular flour)
  • 1½ cups Parmesan cheese
  • ½ cup butter
  • 2 cups half and half, warmed
  • 1 tablespoon Salt
  • ½ tablespoon Pepper
  • ½ tablespoon Garlic Powder
  • **Chop Tomatoes, Celery, Carrots, Onions, Oregano, & Basil in food processor. (Or just chop them all up by hand but that will take a lot longer.)
  1. Add tomatoes, celery, carrots, broth, onions, oregano, basil, and bay leaf to a large slow cooker.
  2. Cook on low setting for 7 hours, until vegetables are soft. Leaving this all in the slow cooker, blend it up with an emulsion blender if you have one, if not you can take a little out at a time and blend in a blender.
  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 about a cup of hot soup. Add another couple of cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt, pepper and garlic powder. Taste and add additional basil and oregano if needed.
  4. Continue cooking on low for another 30 minutes.
Recipe by Skinny Me Recipes at