In my opinion, nothing beats a delicious soup in these cold winter months that are upon us, especially when they contain CHEESE. This week's recipe is CROCK POT TOMATO BASIL PARMESAN SOUP! It goes great as a first course to a larger meal, or as a meal in itself (especially if you pair it up with a grilled cheese sandwich!).
Ingredients:
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. oregano (or 1 Tbsp. fresh oregano)
1 Tbsp. basil (or 1/4 cup fresh basil)
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese (NOT the grated powder stuff!)
1/2 cup butter
2 cups half and half, warm (can sub milk)
1 tsp. salt
1/2 tsp. ground pepper
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. oregano (or 1 Tbsp. fresh oregano)
1 Tbsp. basil (or 1/4 cup fresh basil)
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese (NOT the grated powder stuff!)
1/2 cup butter
2 cups half and half, warm (can sub milk)
1 tsp. salt
1/2 tsp. ground pepper
Directions:
Add the tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to slow cooker. Cook on low for 5-7 hours.
Add the tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to slow cooker. Cook on low for 5-7 hours.
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 of soup 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. Cover and cook an additional 30 minutes or until ready to serve.
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