Vegetable Basil Parmesan Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cans diced tomatoes1 cup finely diced celery1 cup finely diced carrots1 cup finely diced onions1 tsp dried oregano1 tsp dried basil1 bay leaf1 tsp salt1 tsp black pepper4 cups 99% fat free chicken broth1/2 cup unsalted butter1/2 cup flour 2 cups fat free half and half1 cup shredded Parmesan
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.
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 soup, whisking constantly Pour 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.
Serving Size: Makes approximately 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user RMORRIS75974.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
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 soup, whisking constantly Pour 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.
Serving Size: Makes approximately 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user RMORRIS75974.
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 7.6 g
- Cholesterol: 21.0 mg
- Sodium: 448.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.4 g
- Protein: 4.4 g
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