Thursday, May 17, 2012

Soup Love!

I know it's not really soup weather but I really wanted some. Plus it seemed to fit the whole salad theme we were going with and I already had all the ingredients (how the hell did MORE celery end up in my fridge?!). This soup was good! And the crock pot makes it easy. I also got to use my sweet soup and sandwich tray so it's a winner in my book. I added some leftover noodles to my bowl and it was even better, I highly recommend it!
Tomato Basil Parmesan Soup
(Pinterest find! From Utah Mama Blog)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 tablespoon 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
1 tsp salt
¼ tsp black pepper
Leftover noodles (optional)
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.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

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