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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.7
  • Total Fat: 16.3 g
  • Cholesterol: 45.9 mg
  • Sodium: 871.2 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.7 g

View full nutritional breakdown of Tomato and Basil Soup calories by ingredient
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Tomato and Basil Soup

Submitted by: NCCBS2001


Number of Servings: 8

Ingredients

    2 (14 oz) cans diced tomatoes, with juice
    1 cup finely diced celery
    1 cup finely diced carrots
    1 cup finely diced onions
    1 teaspoon dried oregano or 1 Tablespoon fresh oregano
    1/4 cup fresh basil
    4 cups chicken broth
    bay leaf
    cup flour
    1 cup grated Parmesan cheese
    cup butter
    2 cups half and half, warmed (substitute milk for less calories)
    1 teaspoon salt
    teaspoon black pepper

Directions

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth. If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return blended veggies back to the slow cooker.
3. About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve. Serve with warm rolls and a green salad.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user NCCBS2001.






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