Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Diced Tomatoes-2 14 oz cansonion-finely diced-1 cupcarrot-finely diced-1 cupcelery-finely diced-1cupchicken broth-4 cupsdried oregano-1 tspdried basil-1 Tbsbay leaf- 1/2 leafparmesan-1 cuphalf and half- 1 1/2 cupsbutter- 1/4 cupflour- 1/4 cup
Add tomatoes (with juice), onion, celery, carrot, dried oregano, dried basil, bay leaf and chicken broth to a slow cooker. Cook on LOW for 5-7 hours.
About 30 minutes before you want to serve, place the half and half on the stove to warm and melt butter over low heat in a skillet then whisk in flour to make a roux. Whisk for 5-7 minutes, then add 1 cup of the tomato mixture. Continue to whisk adding an additional 3 cups of soup. Add mixture back to the slow cooker and slowly stir in cheese and half and half. Salt, pepper, and additional seasonings to taste
Cover and cook on LOW for an ADDITIONAL 30 minutes or so until ready to serve.
If you like a smoother soup, place in a blender until desired consistency is reached
Serving Size: Makes 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEDEAVER.
About 30 minutes before you want to serve, place the half and half on the stove to warm and melt butter over low heat in a skillet then whisk in flour to make a roux. Whisk for 5-7 minutes, then add 1 cup of the tomato mixture. Continue to whisk adding an additional 3 cups of soup. Add mixture back to the slow cooker and slowly stir in cheese and half and half. Salt, pepper, and additional seasonings to taste
Cover and cook on LOW for an ADDITIONAL 30 minutes or so until ready to serve.
If you like a smoother soup, place in a blender until desired consistency is reached
Serving Size: Makes 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEDEAVER.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 15.1 g
- Cholesterol: 44.7 mg
- Sodium: 801.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.0 g
- Protein: 8.9 g
Member Reviews