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
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
½ cup flour
1 cup Parmesan cheese (I used 2/3s)
2 cups half and half, warmed
2 cups half and half, warmed
1 tsp. salt
¼ tsp. black pepper
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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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!
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