Monday, May 21, 2012

Tomato Basil Parmesan Soup

This soup was really yummy and has a bunch of veggies in it so its pretty good for you too. I got this recipe from

2 (14 oz) cans of diced tomatoes
1 finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrots
2 cans of chicken broth
1 Tbsp dried basil or 1/4 cup fresh
1 Tbsp dried Oregano
bay leaf
1 cup parmesan cheese
1/2 cup butter
1/2 cup flour
2 cups warmed milk

Add tomatoes, celery, carrots, chicken brother, onions, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and veggies are soft. I have a hand held small mixer that I took to the veggies so the soup wasn't so chunky. If you don't have one just throw it in the blender if you don't want a lot of chunks. 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 and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Add basil and oregano. Cover and cook on LOW for another 30 minutes or until ready to serve. Season to taste.

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