slow cooker tomato basil parmesan bisque

What's that? You're sick of soup?
I get like that too...a little
Once March comes I'm all "lets grill fish/burgers/meat!" 
(Except that it snowed three inches last night.)
But stick with me here.
This is a soup that is so full of fresh flavor that it is perfect for spring 
(or this continuation of winter that most of us are experiencing). 
In fact, if I were hosting an Easter meal, I might just serve this soup as the first course.

In addition to being flavorful and 'springy', it's EASY.
As in, slow cooker easy.
Let me show you...

Slow Cooker Tomato Basil Parmesan Bisque
Adapted from Karen Petersen
Serves:  8

  • 1 28oz can diced San Marzano tomatoes
  • 1 C. finely diced celery
  • 1 C. finely diced carrots
  • 1 C. finely diced onion
  • 1 t. dried oregano
  • 2 T. dried basil (or 1/4 C. fresh basil, minced)
  • 1 bay leaf
  • 4 C. (32 oz. ) low sodium chicken stock
  • 1 rind from a hunk of Parmesan (this is optional, but adds so much flavor)
  • 1/2 C. flour
  • 1/2 C. unsalted butter
  • 1 C. half and half
  • 1 C. skim milk
  • 1 C. grated Parmesan cheese
  • salt and pepper

  1. Add tomatoes, celery, carrots, onion, oregano, basil, bay leaf, chicken stock, and Parmesan rind to a large slow cooker. Sprinkle generously with salt and pepper.
  2. Cover and cook on low for 6 - 8 hours.
  3. 30 minutes before serving, melt butter in a sauce pan over low heat. Once butter is melted, add flour and whisk. Cook for a few minutes.
  4. Slowly stir in 1 ladle-full of hot soup to the sauce pan and stir constantly to combine.
  5. Add in half and half and skim milk and one more ladle of soup all to the sauce pan. Heat to a simmer.
  6. Add soup/milk mixture to slow cooker along with the Parmesan cheese.
  7. Remove bay leaf and Parmesan rind.
  8. Use an immersion blender to lightly puree the soup. (I just did a few quick pulses to break down some of the veggies. This is optional, you could skip this step and the soup is fine too, I would just make sure to finely dice your veggies beforehand.)
  9. Cover and cook on low for 30 more minutes. Taste and season as need. Garnish with a chiffonade of fresh basil (optional).

Nutrition: (per serving)
  • Calories:  283
  • Carbs:  18g
  • Fat:  19g
  • Protein:  12g
See? Easy!

{photos by me}
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