Thursday, November 1, 2012


One of my favorite comfort foods is grilled cheese and tomato soup. Especially on a cool fall or winter night.  When I looked at the forecast a week or so ago and noticed cooler temperatures, I made sure to add this dinner to my menu.  I'm still on a crock pot kick, so I searched to see if there was a soup recipe I could make in the crock pot.  I decided on this one because of the amount of veggies in it and the reviews.  It isn't a smooth, creamy soup due to the vegetables but it was still good.  Hubs gave it a 7 out of 10 and that's pretty good because he's not a soup fan.  I give it a 6 because I REALLY love creamy tomato soup.  Again, a great tomato soup but if you're looking for creamy with no chunks, this is not for you.  Enjoy! 

Tomato- Basil- Parmesan- Soup 
Recipe found here 
Makes about 2 quarts (about 8 servings)
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 dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
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, until flavors are blended and vegetables are 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 hot soup. Add another 3 cups 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 (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

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