I'm going to make this post short and sweet today, because I am just about to get up and make my nephew some super cute cookie monster cupcakes for his birthday!
I kept seeing this soup recipe all over Pinterest. It comes from 365 Days of Crockpot and everytime I saw that picture, it would make me hungry, so I made it for dinner the other night.
I really really liked this soup and I will be making it again. It tasted like it came from a fancy restaurant. It is so creamy and very flavorful. Serve some Mini Garlic Monkey Bread on the side or Soft and Chewy Homemade French Bread and it is perfect!
Tomato Basil Parmesan Soup
2 (14 oz.) cans diced tomatoes with juice
1 c. finely diced celery
1 c. finely diced carrots
1 c. finely diced onions (I used way less)
1 tsp. dried oregano or 1 Tbl. fresh (I used dried)
1 Tbl. dried basil or 1/4 c. fresh (I used dried)
4 c. low-sodium chicken broth
1/2 bay leaf
1/2 c. flour
1 c. Parmesan cheese, grated
1/2 c. butter
2 c. half-and-half, warmed
salt and pepper
Add tomatoes, celery, carrots, onion, oregano, basil, chicken broth and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours or until vegetables are soft. About 30 minutes before serving make a roux. Melt butter over low heat and add flour; constantly whisk for 5-7 minutes. Slowly stir in 1 cup of the hot soup. Add another 3 cups and stir until smooth. Add all back to the slow cooker along with the remaining ingredients. Season again, if needed. Cover and cook on low another 30 minutes or until ready to serve.
Jenn's Notes: I cooked this on low for 5 hours and high for 1 hour and my veggies were still crunchy and I was getting hungry. So, I poured it into a large pot and boiled it on the stove until they were done and I just finished cooking everything on the stove. I added some cooked, diced chicken to this soup and I absolutely loved it and I can't wait to make it again.