Creamy Italian Parmesan Tomato Soup with Parmesan Bread Bowls - Slow Cooker

How to Make

• Step 1: Soup:

• Step 2: Place the tomatoes, celery, carrots, onion, Italian seasoning and broth in a 5 quart slow cooker.

• Step 3: Cover, and cook on LOW for 6-8 hours.

• Step 4:

• Step 5: If you prefer a smoother soup, use an immersion blender or regular blender to process the soup (in batches, if necessary) until smooth). (If you used a regular blender, return the mixture back to the slow cooker.)

• Step 6: About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the butter, stirring constantly.

• Step 7: Slowly add the Half & Half, whisking constantly.

• Step 8: Cook mixture until smooth and thoroughly combined.

• Step 9: Remove from the heat, and add in the Parmesan cheese. Stir until melted.

• Step 10: Add this mixture to the slow cooker, and stir well.

• Step 11: Cover the slow cooker, and continue to cook an additional 30 minutes.

• Step 12:

• Step 13: Bread Bowls:

• Step 14: Place ingredients in a bread machine pan in the order suggested by the manufacturer.

• Step 15: Select the dough setting.

• Step 16: When the cycle is complete, turn the dough out onto a floured surface and divide into 4 equal portions.

• Step 17: Shape each piece into a ball.

• Step 18: Place on a greased baking sheet.

• Step 19: Cover, and let rise in a warm place until doubled, about 30-45 minutes.

• Step 20: Bake at 400 degrees F, for 18-23 minutes, or until the bread is golden brown. Allow to cool.

• Step 21:

• Step 22: To Serve:

• Step 23: Cut off the top portion of the bread. Carefully hollow out the bowl leaving a 1/4 inch shell. Fill the bowl with soup.