Try this Tomato Basil Parmesan Soup recipe
- 1 tsp salt
- 4 cups chicken broth
- 1 cup parmesan cheese
- 2 (14 oz) cans diced tomatoes with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp dried oregano or 1 t fresh oregano
- 1 t dried basil or 1/4 cup fresh basil
- â½ bay leaf
- â½ cup flour
- â½ cup butter
- 2 cups half and half warmed (i would go with only a cup and a half though)
- â¼ tsp black pepper
- Carbohydrate 46.2462067031468 g
- Cholesterol 4060.1600003308 mg
- Fat 857.622673436551 g
- Fiber 1.9376666952769 g
- Protein 951.743100036473 g
- Saturated Fat 285.143076730752 g
- Serving Size 1 1 Recipe (6020g)
- Sodium 4309.82600082256 mg
- Sugar 44.30854000787 g
- Trans Fat 69.0159966720882 g
- Calories 11935 calories
Step-by-step
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
- About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 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. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
The Science of the Roux Thickener
Cooking flour and butter together for five to seven minutes over low heat eliminates the raw flour taste through starch cooking while reducing its thickening capacity, which requires careful balancing with the half-and-half. Whisking hot soup gradually into the flour-butter mixture prevents thermal shock that causes lumps, ensuring the starches hydrate uniformly. If the soup appears too thin after thirty minutes of final simmering, judge doneness by observing whether it coats the back of a spoon cleanly without running off immediately.
Managing Long-Term Flavor Stability
Volatile compounds in dried basil and oregano degrade during prolonged heat exposure, meaning herbs added at the beginning lose aromatic punch by the final hour. Restoring vibrancy demands adjusting seasonings at the thirty-minute mark right before serving, ensuring the Parmesan cheese melts into a smooth emulsion without graininess. Storing leftovers in an airtight container for up to three days allows the glutamates in the cheese and tomatoes to bind more thoroughly, often yielding a more cohesive taste profile than the initial serving.
