Crock Pot Tomato Parmesan Soup

*originally posted on www.WGLR.com on 1-13-14*

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

Directions:
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.

Honey Parmesan Pork Roast

OK, the holidays are over, so we can all get back on track! I haven't had much time for crocking over the holidays, so I apologize for not getting a recipe up last week. But I am making up for it with this one! Now, let me just say that I am not a huge fan of pork, but my husband is, so I thought I would try this recipe, because if seasoned right, I do enjoy a pork roast. Awesome thing about making this in a crock pot is that the leftovers shredded up so easily, that we have a bunch of shredded pork in the freezer, just waiting to be thawed and slathered with sauce for some pulled pork sandwiches. Now THAT is a pork dish that I enjoy! This dish also makes it's own gravy, although I didn't have the best of luck with it, but I am not good at gravy in general. I made some mashed baby red potatoes with it, and it was a very tasty supper.

Slow Cooker Parmesan Honey Pork Roast

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160 degrees.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.