Try this Slow Cooker Tomato Basil Parmesan Soup recipe, or contribute your own.
Suggest a better descriptionAdd tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on low for 5-7 hours, until flavours are blended and vegetables are soft.
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 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooked. Stir and add the Parmesan cheese, warmed half-and-half, and salt and pepper.
Cover and cook on low for another 30 minutes or so until ready to serve.
*Serve with grilled cheese sandwiches
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1079g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2024 | ||
Calories from Fat: 1382 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.5g | 205 % | |
Saturated Fat 64.6g | 323 % | |
Monounsaturated Fat 55.6g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 649.9mg | 200 % | |
Sodium 747.7mg | 26 % | |
Potassium 1759.1mg | 46 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 28g | ||
Protein 128.1g | 183 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2024
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