Parmesan Tomato Soup

This soup is what your taste buds have been dreaming of. Rich and creamy and just perfect for the Fall. It’s made in the slow cooker so you can just sit back and wait for the goodness to happen. I made this about a week ago and froze half of it which we enjoyed this week.  It’s all gone now so I know that my husband will ask me to make this again in the next few days.

Trust me, if you like soup and cheese, you will love this!

Parmesan Tomato Soup
skinnymerecipes.com
Servings: 10, Calories: 275, Fat: 20 g, Sat Fat 12 g, Carbs: 17 g, Fiber: 3 g, Net Carbs: 15 g, Sugar: 7 g, Protein 9 g, WW PP: 8 pts, WW SP: 9 pts.

Ingredients:

• 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
• 1/4 cup fresh basil, chopped
• 4 cups chicken broth (can use vegetable broth to make vegetarian)
• 1 bay leaf
• 1/2 cup whole wheat flour (you can use regular flour)
• 1 1/2 cups Parmesan cheese
• 1/2 cup butter
• 2 cups half and half, warmed
• 1 tablespoon Salt
• 1/2 tablespoon Pepper
• 1/2 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.)

Directions:

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.

Makes about 10 servings. I’m going to freeze half of this for later.

Parmesan Tomato Soup

 

Save Print

Author: Donna Anthony

Ingredients

• 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.)

Directions

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.

3.5.3208