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!!
- 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
- ½ cup butter
- ½ cup flour
- 1 cup Parmesan cheese
- 2 cups half and half, warmed
- salt and pepper, to taste
- 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.
- 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.
- 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.
- adapted from Recipe Shoebox