January 10, 2012

Tomato Basil Parmesan Soup

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.    

12 comments:

  1. Ohhh , this would totally warm me right up! Not that it cold here or anything...it was a icy 80 degrees here today!

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  2. Looks so yummy!! Amazing what we can find to inspire us on Pinterest! I love finding new dinners to try there!

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  3. This looks really good! I love tomato soup and I love Parmesan. Looks like I would love this soup! I'll have to try it soon! Thanks for sharing!!!

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  4. I made this soup for dinner tonight.. It was so good.. Thank you!

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    1. @Stephanie - I am so glad you enjoyed the soup! -Jenn

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  5. I made this the other night for dinner, but I didn't use the crock pot. I just cooked it on the stove for a few hours. Before I added the roux, I blended the whole pot using my immersion blender so it wouldn't be so chunky. It was delicious! We're having leftovers for dinner tonight...YUM!

    MGM

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    1. Someday I would like to pick myself up an immersion blender! I am so glad you liked it! - Jenn

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  6. How many do you think this would serve as an appetizer soup? Looks sooo good.

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    1. It makes between 6 and 8 regular servings. So, I'm not sure how big you would want your appetizer servings? - Jenn

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  7. Great recipe. Added some cayenne pepper.

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  8. I so want to make this for a dinner party. Do you have any hints how I might make this ahead of time and just warm up at a latter time? Any hints would be so appreciated. Thanks to all.

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