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Introduction:
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Slow Cooker Tomato Parmesan Soup is a creamy, comforting dish perfect for cooler weather or any time you crave a rich, flavorful soup. By using a slow cooker, the flavors of tomato, basil, and Parmesan meld together beautifully over several hours, resulting in a satisfying soup that pairs well with crusty bread or a grilled cheese sandwich.
Ingredients:
- 2 cans (28 oz each) crushed tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Optional: fresh basil leaves for garnish, extra Parmesan for topping
Instructions:
- Prepare the Vegetables:
- In a slow cooker, add the crushed tomatoes, diced carrots, celery, onion, and minced garlic.
- Add the Seasonings:
- Pour in the chicken or vegetable broth.
- Stir in dried oregano, dried basil, salt, and pepper.
- Slow Cook:
- Cover the slow cooker and cook on Low for 6-7 hours or on High for 3-4 hours, until the vegetables are tender.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
- Add Parmesan and Cream:
- Stir in the grated Parmesan cheese and heavy cream (or half-and-half).
- Let the soup cook for an additional 30 minutes to allow the cheese to melt and the soup to become creamy.
- Serve:
- Serve the soup hot, topped with extra Parmesan cheese and fresh basil leaves if desired.
Conclusion:
Slow Cooker Tomato Parmesan Soup is a delicious and easy-to-make dish that delivers bold flavors with minimal effort. This soup’s creamy texture and combination of Parmesan, basil, and rich tomatoes make it a perfect comfort meal. Serve it with some crusty bread or alongside a salad for a wholesome, satisfying dinner. Enjoy!
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