Tuesday, March 13, 2012

Tomato-Basil Parmesan Soup--Slow Cooker

I have to admit...I HATE tomato soup and so do my kids. But my husband loves it. I have tried a few recipes for tomato soup periodically hoping that I would learn to like it. I found a few I could eat but none that I loved. Until now. This one is so good, more like a vegetable-tomato soup with a creamy texture. 4 of my 5 kids loved it and ask for seconds or thirds. I found it over at 365daysofcrockpot.com. If you have any cold weather days left where you are, I suggest you put this on your list of recipes to try!

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

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