Tomato Basil Parmesan Soup

The nice thing about this soup is that it can be cook two ways, either in a crock pot or on the stove top. I have made it both ways and it tastes delicious no matter which way I make it. It really comes down to the amount of time you have. The crock pot will take about 5 1/2 to 7 hours and the stove top will take just under an hour and those times include prep time.

Tomato Basil Parmesan Soup

Ingredients:

• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onion
• 2- 14.5 ounce can no salt added diced tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low sodium chicken broth
• 1 bay leaf
• 1/2 cup all purpose flour
• 1 cup shredded Parmesan cheese
• 1/2 cup unsalted butter
• 2 cups half and half, slightly warmed
• 1/4 teaspoon black pepper

Directions:

Crock Pot

1. In a crock pot add in the celery, carrots, onion, diced tomatoes, oregano, basil, chicken broth and bay leaf. Cover and cook on low for 5-7 hours or until vegetables are soft.
2. About 40 minutes before serving, melt the butter in a medium saucepan over low heat.
3. Add in the flour and stir constantly for about 5 minutes.
4. Slowly add in 1 cup of hot soup stirring constantly.
5. Add in another 3 cups of soup and stir until smooth.
6. Add this soup mixture back to the crock pot and add in the Parmesan cheese, warmed half and half and black pepper. Stir to combine and cook for an additional 30 minutes on low.

Stove Top

1. Heat 1-2 tablespoon olive oil in large stockpot, over medium heat.
2. Add in celery, carrots and onions. Sauté for 5 minutes.
3. Add in diced tomatoes, basil, oregano, chicken broth and bay leaf. Bring to a boil, reduce heat to low and simmer for about 15 minutes or until the carrots are tender.
4. While soup is simmering, melt butter in a medium saucepan over low heat.
5. Add in the flour and stir constantly for about 5 minutes.
6. Slowly add in 1 cup of hot soup stirring constantly.
7. Add in another 3 cups of soup and stir until smooth.
8. Add this soup mixture back to the stockpot. Simmer, stirring constantly until soup begins to slightly thicken.
9. Add in the Parmesan cheese, warmed half and half and black pepper. Stir to combine and simmer for an additional 15- 20 minutes, stirring occasionally.

Enjoy!!!

Serves: 8
Calories: 303
Total Fat: 21.3g
   Saturated: 0.8g
   Polyunsaturated: 0.8g
   Monounsaturated: 5.9g
   Trans: 0g
Cholesterol: 60.1mg
Sodium: 303.1mg
Potassium: 440.6mg
Total Carbs: 18.6g
   Dietary Fiber: 3g
   Sugars: 13.8g
Protein: 8.4g
Vitamin A: 60.6%
Vitamin C: 27%
Calcium: 29.2%
Iron: 3.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from today's mama.