This recipe for Tomato Basil Parmesan Soup was found by my good friend, Crys, who is also my Pilates
torturer instructor. (I will post the source as soon as I find it!) She has a blog called Dancing Moon Pilates where she shares her inspirations, recipes, fitness tips and DIY projects. Crys is also my thrifting, antiquing, home improving buddy, a.k.a. partner in crime, when it comes to home projects. She’s an AWESOME cook too! Check out this soup recipe. It looks delicious!
From Crys at Dancing Moon Pilates:
Since it is winter (even though it’s going to be 70 degrees this weekend) I thought a soup recipe would be a good one to start with. Growing up one of my favorite comfort foods was always a Grilled Cheese Sandwich and Tomato Soup. As an adult I still love the meal but prefer a more “grown up” version of the soup. This delicious recipe requires a slow cooker. Enjoy!
Tomato Basil Parmesan Soup in the Slow Cooker
Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T 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
(or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
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 (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.