I want to start this by saying I have never liked tomato soup. However, this soup is a different story. It has enough flavor that it doesn’t taste like I am biting into a tomato. And I like that. If you like that, you might not enjoy this. I am definitely covering up the raw tomato flavor a little, I won’t lie. But this is still packed with veggies and creamy goodness and the perfect soup for a cold day =] I do prefer petite diced tomatoes for this so I get a little chunks but you can vary based on your chunky desire from crushed all the way to whole just squished up a little.
1-28oz Can diced tomatoes, undrained
1 Carrot, diced
1/2 Onion, diced
4-5 Portabella mushrooms, diced
1 Bay leaf
2c Veggie or Chicken broth
1/2c Parmesan cheese
salt and pepper to taste
1. Add tomatoes, carrot, onion, mushrooms, basil, oregano, bay leaf, and chicken broth to slow cooker. Cook on low for however long you like. Mine sat about 7 hours since that’s how long I was at work. It could definitely go less or more depending on time since you have no meat in here. Just make sure the veggies got soft. I would say minimum 4 hours on low or 2 hours on high.
2. Melt butter in microwave and add flour. Stir until there are no clumps. Stir into soup along with milk and parmesan cheese. Taste and make sure there is enough basil for your taste and add salt and pepper if necessary. Cook another 30 minutes on low before serving
3. I ate mine sprinkled with shredded Italian cheese and a piece of crusty bread =]