aka. the best danged soup you’ll ever have!
We’ve add this new delectable delight to our faves!
Want the recipe? :)
Tomato Basil Parmesan Soup
2 14 oz. cans diced tomatoes with juice
1 c. finely diced celery
1 c. finely diced carrots
4 c. chicken broth
1 c. finely diced onions
1/2 bay leaf
1 t. dried oregano or 1 T. fresh oregano
1 T dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour
1 c. parmesan cheese
2 c. half+half, warmed
1 t. salt
1/2 t. black pepper
In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried, add those two at 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 whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into slow cooker. Stir and add parmesan cheese, warmed half+half, salt+pepper. Cover and cook on low for another hour until ready to serve. Puree, if desired.
Note: Because I puree my soup at the end, I don’t worry about chopping everything finely. In fact, I dump in shredded carrots, add two stalks of celery–that I remove after cooking along with the bay leaf, throw in chunks of onion….that kind of thing. I figure why bother chopping everything so finely when you’re just gonna puree it. ;)
If you’re a Zupas fan, I think this is pretty close to their Tomato Basil soup.
Just need to add orzo pasta next time. ;)
Believe me when I say . . . oh my gosh!!!!