Tomato Parmesan Slow Cooker Soup - vegetarian recipes

Tomato Parmesan Slow Cooker Soup

November 14 2016 Meatless Monday 


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Try this tomato Parmesan soup as a meal or side, easy to prepare in a slow cooker. Tomatoes have nutrients that you can see! The red pigment in these fruits are called carotenoids, more commonly known as Vitamin A. This rich and creamy soup brings you towards your daily dose of Vitamin A and comes to us from Life Currents. Serves 8 - 1 (28 oz) can low sodium crushed tomatoes, undrained - 4 carrots, sliced - 1 large yellow onion, chopped - 1 teaspoon dried oregano - 1 tablespoon dried basil - 4 cups low sodium vegetable broth - 1 bay leaf - 1 teaspoon salt, or to taste -  1/­­2 teaspoon freshly ground black pepper -  1/­­4 cup olive oil -  1/­­4 cup butter -  1/­­2 cup flour -  1/­­2 cup freshly shredded Parmesan cheese - 2 cups milk Add the first nine ingredients (tomatoes through black pepper) to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened. About 30 minutes before serving the soup, prepare the roux. To prepare the roux, heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk. Cover and cook on low for another 30 minutes. Add seasonings to taste, and enjoy. The post Tomato Parmesan Slow Cooker Soup appeared first on Meatless Monday.

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