Tomato Basil Parmesan Soup
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This is an easy recipe to do in the crock pot. It tastes great & warms you up on a cold winter day. I serve it with homemade honey wheat bread & apple slices.
ingredients
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serves: 6
28 oz can of diced tomatoes
1 can tomato paste
3 c chicken broth
1/2 onion finely diced
4 stalks of celery finely diced
5 carrots shredded
1 leaf bay
1/2 tea oregano
1 Tab basil
1/2 c butter
1/2 c flour
2 c fat free half and half
1 c parmesan cheese
1/4 tea pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 375
- Total Fat: 22.1 g
- Saturated Fat: 13.4 g
- Trans Fat: 0.6 g
- Cholesterol: 59.2 mg
- Sodium: 1380.2 mg
- Total Carbs: 34 g
- Dietary Fiber: 5.1 g
- Sugars: 14.2 g
- Protein: 13.3 g
preparation
1. In a crock pot, place tomatoes, paste, chicken broth, onion, celery & carrots. Cook on low for 5-7 hours. For the last hour of cooking, melt butter in medium saucepan. Whisk in flour, keep whisking until a thick paste forms, add half and hald slowly while whisking, as the roux heats add cheese, spices & pepper. Remove bay leaf from tomato mixture & add cheese sauce to tomato mix. Cook on low for 1 hour, stir before serving.
Cooks' note:
If you want to cut calories, you could replace the half and half with skim milk, the soup may be a little thinner.
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