Slow Cooker Tomato, Basil and Parmesan Soup with Parmesan Crisps

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Need something quick and easy for dinner? This soup is easily prepared in the morning and ready when you’re home from work! The parmesan crisps are a quick addition that really takes this dish to the next level. High in Vitamins A and C, for maintaining cell structure and immune function, this soup is a great midweek meal option for the whole family.

Serves 4-6

Ingredients

  • 2 cans diced tomatoes

  • 2 sticks celery, diced

  • 2 carrots, diced

  • 1 onion, diced

  • 1 tsp dried oregano or 1 tbsp fresh oregano

  • ¼ cup fresh basil, chopped

  • 4 cups chicken stock

  • 1 bay leaf

  • Salt and pepper, to taste

  • ½ cup parmesan cheese, grated, plus extra for crisps

Directions

  1. Add tomatoes, celery, carrots, onion, herbs, chicken stock and bay leaf to a slow cooker. Cover and cook on low for 5-7 hours, or high for 3-4 hours

  2. Turn off slow cooker, leave to cool slightly, and season to taste

  3. Blend soup using a handheld blender until mixed thoroughly

  4. Add parmesan cheese and mix well

  5. To make parmesan crisps: preheat oven to 200°C

  6. Place grated parmesan in small piles on a sheet of baking paper or a silicone baking mat

  7. Bake for 4-5 minutes or until golden and crispy

  8. Serve soup with parmesan crisps

Nutritional Information

Per Serve 

Calories 190

kJ 795

Fat 7g

Saturated Fat 3g

Protein 13g

Carbohydrate 20g

Fibre 3.5g

Bradford Clinic