A delicious and comforting slow-cooked Tomato-Basil Parmesan Soup that combines the rich flavors of tomatoes, Parmesan cheese, and fresh basil. Perfect for a cozy meal on a chilly day.
Ingredients:
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Put chopped tomatoes, crushed tomatoes, diced tomatoes, vegetable broth, Parmesan cheese, fresh basil, heavy cream, olive oil, minced garlic, chopped onion, salt, pepper, and dried oregano and thyme in a slow cooker
Make sure to stir everything together well
Put the lid on top of the slow cooker and set it to low
Cook for 6 to 8 hours, or until the soup is hot all the way through
Taste the food before serving and make any necessary seasoning changes
If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top
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