Tomato-Basil Parmesan Soup

Tomato-Basil Parmesan Soup

0 0 1 42 240 June Media 2 1 281 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} You can never have too many tomato soup recipes. This classic dish can be stewed up so many ways – and this one just may be perfect. It perfectly balances the simple flavors of basil and parmesan for a lovely tomato soup. Try this slow-cooker recipe for a light lunch or side dish.    

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Ingredients

  • 4 cups chicken broth*
  • 2 cans (14-ounces each) diced tomatoes, undrained
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 medium onion, finely diced
  • 4 tablespoons fresh basil, chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup freshly grated Parmesan cheese
  • 2 cups half and half, warmed
  • Salt and pepper, to taste

Directions

Want to see the entire recipe? Click here Published April 11, 2018.

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