Crock-Pot Tomato Parmesan Soup

Crock-Pot Tomato Parmesan Soup


2 – 14 oz cans diced tomatoes
1 Cup Carrots, pulverized
1 Cup Onions, pulverized
1 Teaspoon Basil
1 Teaspoon Oregano
4 Cups Broth, chicken or vegetable stock
1/2 Bay Leaf, dried or fresh
1/2 Cup Flour
1 cup Parmesan cheese
1/2 Cup Butter
2 cups Milk
Salt and Pepper to taste


  1. Add to Crock-Pot: Contents of Canned Tomatoes, carrots, onions, basil, oregano, broth and bay leaf.
  2. Cook on low for 5 hours or until your vegetables are soft.
  3. Next add the remaining ingredients to the crock-pot and stir well.
  4. Cook an additional 2 hours.
  5. Serve.

    I run my vegetables thru the blender on this soup.  You can just chop them finely.