Receta Tomato, Basil, and Parmesan Soup {Slow Cooker Monday}
Thanksgiving is gone and old man winter seems to be knocking on the door.
This soup is the PERFECT thing to chase him away!
At first glance, it looks like a chowder. I'm here to reassure you that it isn't.
It's chocked full with celery, tomatoes, onions, and carrots. With basil, oregano, salt, and pepper thrown in for good measure.
Normally I try to keep the list of ingredients in every post to a minimum, but I had to break the rules for this recipe! It was to good of a dish not to share with y'all!
The only complicated part was making the roux. However, if you place your stove on low heat and consistently stir the butter and and flour, you will be ok ;)
Enjoy!!
(makes 8 servings)
Ingredients:
- 2 (14 oz.) cans diced tomatoes, with juice (we used the basil and oregano kind)
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp. dried oregano
- 1 Tbsp. dried basil
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan Cheese
- 1/2 cup butter
- 2 cups half and half, warmed
- 1 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
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. We cooked ours for 6 hours and made sure the vegetables were 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 of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker and stir.
4. Add the Parmesan Cheese, warmed half and half, salt, and pepper.
5. Cover. Cook on low for another 30 minutes.
6. Serve with garlic bread, grilled cheese sandwiches, or with a salad.
Recipe Source: Original recipe found here.