Saturday, October 6, 2012

Cream of Tomato Soup with Basil and Parmesan


There’s frost on the pumpkin, and what better way to warm up than with a comforting bowl of tomato soup.  This isn’t just any soup; it is the most delicious cream of tomato soup that will ever hit your palate.  To make your life even easier, it is made in the Crockpot.  A tomato soup fancier from way back, this recipe gets my dad’s thumbs up of approval! It is rich and decadent, so ladle into small bowls.  It also pairs quite deliciously with a thick slice of pumpkin challah.  What a soothing fall meal!

Cream of Tomato Soup with Basil and Parmesan

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
1 T. dried basil
4 cups chicken broth
½ bay leaf

½ cup butter
½ cup flour

1 cup Parmesan cheese (I used 2/3s)
2 cups half and half, warmed
1 tsp. salt
¼ tsp. black pepper

Place tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf into a large slow cooker.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux by melting butter over low heat in a skillet and adding the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup of the 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 to suit your tastes. Cover and cook on LOW for another 30 minutes until ready to serve.

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1 comment:

Lyndsey Chapin said...

Now this is the way I would like to eat tomato soup! It looks amazing! I like the creamy part and the parmesan and well everything about it!