Tomato Basil Parmesan Soup
Is there any better winter meal that tomato soup and grilled cheese? I don't think so. It's especially true when you bake homemade chocolate chip cookies (not pictured) for dessert.
This was a fantastic recipe. The tomato soup came out very flavorful and creamy. My only suggestion would be to make sure to season it with enough salt and pepper after it cooks and you're blending it with an immersion blender or something else.
Ingredients (servings: 8, cost: $10)
Instructions (prep: 15 minutes)
- 2 (14 oz) cans diced tomatoes, with the juice
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 cup finely diced celery
- 1 tsp dried oregano or 1Tablespoon fresh oregano
- 1 Tablespoon dry basil or ¼ cup fresh basil
- 4 cups chicken broth
- ½ cup butter
- ½ cup flour
- 1 cup parmesan cheese
- 1½ cups half and half
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. Cover and cook on low for 6-8 hours. You could blend the vegetables some beforehand, but it's fine to do it at the end.
- About 30 minutes before the soup is ready prepare a roux. Melt the butter over medium low heat in a skillet and add the ½ cup of flour. Whisk together constantly for 5-7 minutes. Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
- Stir in the parmesan cheese, warmed half and half, and salt and pepper. Cover and cook on low for another 30 minutes.
- You can blend the soup with an immersion blender to smooth it out if you'd like.
Adapted from The Recipe Critic
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