Tomato Basil Parmesan Soup (slow cooker + dutch oven option)

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 5 hours 20 minutes

配料

2 (14 oz) cans diced tomatoes, with juice (or 14 roma tomatoes if roasting)

1 can tomato paste

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

½ bay leaf

½ cup butter

1/4 cup cornstarch

1 cup grated Parmesan cheese

2 cups half and half, warmed (substitute milk for less calories)

1 teaspoon salt

¼ teaspoon black pepper

步骤

For crock pot:

Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to a large slow cooker.

Cover and cook on LOW for 5-7 hours or high for 3-4 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 have a hand immersion blender that would work great. 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.

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 1-2 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.

Cover and cook on LOW for another 30 minutes or so. You can leave slow cooker on warm until ready to serve. Serve with warm rolls and a green salad. Add a spoonful of orzo to each soup bowl just like they do in the restaurants if desired.

For dutch oven:

1. Sauté Your Aromatics

Place your Dutch oven on the stovetop over medium heat.

Add a drizzle of olive oil or a little butter to the pot (this is optional but adds flavor).

Stir in the onions, celery, and carrots with a pinch of salt. Sauté for 5–7 minutes, or until the onions start to become translucent and the carrots/celery soften slightly.

2. Add Tomatoes, Broth, and Herbs

Once the vegetables are softened, stir in the diced tomatoes (with their juices).

Add the oregano, basil, bay leaf, and chicken broth.

Bring the soup to a gentle boil, then lower the heat to a simmer.

Cover with the Dutch oven lid, leaving it slightly ajar, and let the soup simmer for about 20–25 minutes. You want the carrots and celery to be fully tender.

3. Make and Add the Roux

In a separate small saucepan (or you can push the veggies to the side in your Dutch oven, but it’s neater in a separate pan), melt 4 tablespoons of butter over medium heat.

Whisk in the ½ cup flour to form a roux. Stir constantly for 1–2 minutes to cook off the raw flour taste.

Slowly ladle in about a cup of the hot soup broth into the roux while whisking. This helps temper the roux and prevents lumps.

Once smooth, pour the roux mixture back into the Dutch oven while stirring the soup. This will thicken the soup.

4. Stir in Dairy & Cheese

Stir in the half-and-half (or cream) and the Parmesan cheese.

Continue to simmer on low for another 10–15 minutes, stirring often, until the soup has thickened to your desired consistency.

Taste and adjust seasonings with salt, pepper, and additional herbs if needed.

5. Finish and Serve

Remove the bay leaf.

If you prefer a smoother soup, use an immersion blender right in the Dutch oven (or carefully blend in batches in a countertop blender).

Serve warm with extra Parmesan cheese, fresh basil, or crusty bread on the side.