Nutrition Facts
Serving Size: 1 cup (yields 12 cups)
Amount per Serving
Calories 161
Calories from Fat 80.6
% Daily Value *
- Total Fat 8.96g
- 13%
- Saturated Fat 3.59g
- 17%
- Cholesterol 4mg
- 1%
- Sodium 1013.87mg
- 42%
- Total Carbohydrate 12g
- 3%
- Dietary Fiber 1.43g
- 5%
- Sugars 5.57g
- Protein 7.3g
- 14%
* Percent Daily Values are based on a 2,000 calorie diet. Your
daily values may be higher or lower depending on your calories needs.
2 (14 oz) cans diced tomato's, with juice (I used the Hunts 100% natural with oregano and basil with it)
1 cup finely diced onions
1 tsp dried oregano or 1 tbsp fresh oregano
1 tbsp dried basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter (I used I can't believe it's not butter)
2 cups half and half, warmed (or skim milk (which is what I used) if you're trying to cut some calories)
1 tsp salt
1/4 tsp black pepper
1. Add tomato's, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
3. 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 milk, salt , and pepper. Add addition 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).
4. Cover and cook on low for another 3 minutes or so until ready to serve.
Hope you enjoy this as much as I did!
2 (14 oz) cans diced tomato's, with juice (I used the Hunts 100% natural with oregano and basil with it)
1 cup finely diced onions
1 tsp dried oregano or 1 tbsp fresh oregano
1 tbsp dried basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter (I used I can't believe it's not butter)
2 cups half and half, warmed (or skim milk (which is what I used) if you're trying to cut some calories)
1 tsp salt
1/4 tsp black pepper
1. Add tomato's, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
3. 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 milk, salt , and pepper. Add addition 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).
4. Cover and cook on low for another 3 minutes or so until ready to serve.
Hope you enjoy this as much as I did!
