web analytics
230 Flares Filament.io 230 Flares ×



 
I can’t tell you how happy that Spring is here.  I’m not a winter person.  But the problem is, it totally doesn’t feel like spring here, yet!!  The first day of spring was cloudy and windy and rainy – not the blue skies and mild temperatures that I have been looking forward to!!

So what do you do when it’s cold outside?  Make soup to warm you up!!  I found this recipe online during my search for great slow cooker recipes.  If there is one thing that I usually have great luck with when it comes to the slow cooker, it’s soup.  And this one was no exception!!  I love that the final product is a somewhat chunky, thicker soup – not your normal smooth tomato soup.  But I also think this would be great if you pureed the finished soup for a smooth soup, too.  And a total bonus – my vegetable hating daughter loved this soup!  I didn’t think she’d like it because of the chunks of vegetables, but she ate it right up and asked for seconds!!
 

Tomato-Basil Parmesan Soup

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6-8 servings

Tomato-Basil Parmesan Soup

A creamy tomato soup that is cooked in the slow cooker

Ingredients

  • 2 cans (14-ounces each) diced tomatoes, with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrot
  • 4 cups chicken broth
  • 1 onion, finely diced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 2-4 tablespoons fresh basil, chopped
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup Parmesan cheese
  • 2 cups half and half, warmed
  • salt and pepper, to taste

Instructions

  1. In a large slow cooker, combine the tomatoes, celery, carrots, broth, onion, bay leaf, oregano, and half the basil. Stir to combine. Cover and cook on low for 5-7 hours, or until the vegetables are soft.
  2. An hour before serving, melt the butter and whisk in the flour. Slowly stir in 1 cup of the hot soup. Add an additional 3 cups and stir until smooth. Add the whole mixture back into the slow cooker.
  3. Stir in the Parmesan cheese, warmed half and half and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour, or until ready to serve.
  4. --------------------------
  5. adapted from Recipe Shoebox
http://www.tasteandtellblog.com/tomato-basil-parmesan-soup/

230 Flares Twitter 0 Facebook 3 Pin It Share 227 Google+ 0 Email -- Filament.io 230 Flares ×
Tagged with →  
twitter fb fb fb

10 Responses to Tomato-Basil Parmesan Soup

  1. Averie (LoveVeggiesAndYoga) says:

    it looks wonderful! i love the color, too!

  2. vanillasugar says:

    deb- i LOVE that winter is DONE. but its snowing here today and i am so sad.
    please send me this soup to warm my bones?

  3. Rosa's Yummy Yums says:

    I like that soup! It looks so delicious.

    Cheers,

    Rosa

  4. Joanne says:

    I've actually never made soup in the slow cooker…silly me! It's pretty chilly here too today even though it's now officially spring…so I think i need a bowl of this.

  5. Claudia says:

    Spring is a date here – not a reality. We have weeks of soup in our forecast. And this has huge appeal. I also love the idea of it thick and chunky!

  6. dena says:

    A stick of butter, a cup of parmesan cheese and a couple cups half-and-half. What's NOT to love? Yummmmmmm!

  7. kat says:

    Yeah we are expecting 4 more inches of snow tomorrow, so much for spring

  8. grace says:

    i like brothy tomato soup, but i LOVE creamy, cheesy tomato soup. nice batch!

  9. foodies at home says:

    Tomato soup is my absolute favorite! This recipe looks like a keeper! I hope spring arrives soon for you!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>