Healthy Slow Cooker Tomato Basil Parmesan Soup

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 2 cups Carrots
  • 2 cups Celery
  • 1 tbsp Garlic
  • 1 tsp Oregano, dried
  • 1 cup Sweet potato
  • 56 oz Tomatoes, canned
  • 2 cups White onion

• Canned Goods

  • 48 oz Chicken or vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 5 tbsp Corn starch
  • 1 12 ounce jar Red peppers, roasted
  • 2 tsp Salt

• Dairy

  • 16 oz Half and half, reduced fat
  • 5 oz Parmesean cheese, grated

• Liquids

  • 1/3 cup Water

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Description

Directions

• Add all diced vegetables to the slow cooker. 
• Add tomatoes and spices.
• Pour broth over vegetables.
• Cook on high for 4 hours or on low for 6-8 hours. *
• Use an immersion blender or blender to puree soup until smooth. Return to slow cooker on low. 
• Stir together corn starch and water until no lumps remain. Slowly add to hot soup.
• Add cheese, stir until melted. 
• Add salt, pepper, and half and half to taste. 

Nutrition