Friday, September 11, 2015

Tomato Basil Parmesan Soup

We are getting so close to autumn, I can feel it!  After tonight, our lows are going to be in the 50s and highs in the mid- to upper-70s!!!  So we're on coarse for changing colors, cooler temps, and soup!!!

I'm a few weeks ahead of myself but I just couldn't wait.  I've had this recipe on my docket for months  and just took the plunge.  This will be a must-have for the upcoming cooler months, and you can use your slow-cooker or adjust the recipe and make it stove-top.

Since there are just the two of us, I cut this recipe and half and still had plenty for leftovers (which you'll want).


2 (14 oz) can regular or petite-diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
2 tsp finely minced fresh garlic
1 small bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano, chopped
1 Tbsp dried basil or 1/4 cup fresh basil, chopped
1/2 cup butter
1/2 cup flour
1 cup shredded or shaved Parmesan
2 cups half-and-half, warmed
S&P to taste
extra Parmesan for garnish, optional
croutons for garnish, optional

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, garlic, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil, add those two ingredients in the last hour of cook time).  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About an hour 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 from the slow cooker.  Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, and S&P.  Cover and cook on low for another hour until ready to serve.  Garnish with more Parmesan and croutons, if desired.

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