04 November 2010

Tomato-Basil Parmesan Soup

brought by Brynley Lazar



2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano  OR 1 Tbsp fresh oregano
1 Tbsp dried basil OR 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (***if using fresh oregano and basil; if using dried oregano add those two ingredients in the LAST HOUR of cook time). Cover and cook on low for 5-7 hours, until flavors are blended and veggies are soft.

About an hour 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 from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve. 

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