Fat Free Salad Dressing: {soups-salads-and-salad-dressings} TOMATO-BASIL PARMESAN SOUP (IN THE SLOW COOKER OR ON THE STOVE-TOP)

Tuesday, September 1, 2015

{soups-salads-and-salad-dressings} TOMATO-BASIL PARMESAN SOUP (IN THE SLOW COOKER OR ON THE STOVE-TOP)

TOMATO-BASIL PARMESAN SOUP (IN THE SLOW COOKER OR ON THE STOVE-TOP)

http://www.365daysofcrockpot.com/2009/03/day-56-slow-cooker-crock-pot-tomato.html

This Tomato Basil Parmesan Soup is the most creamy, comforting and delicious soup ever! Whenever I make it I get tons of compliments. It is a favorite with my husband and family and is requested often. Serve alone or with grilled cheese sandwiches for an appetizing, comforting meal.

Crockpot Version of the Tomato Basil Parmesan Soup

Makes 8 servings

Ideal slow cooker size: 6 quart

Cooking time: 5-7 hours on low

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 Tbsp. fresh oregano

1 Tbsp. dried basil or 1/4 cup fresh basil

4 cups chicken broth

1/2 bay leaf

1/2 cup flour

1 cup Parmesan cheese

1/2 cup butter

2 cups half and half, warmed

1 tsp. salt

1/4 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. Ladle into serving bowls and enjoy!

Stove-Top Version of Tomato Basil Parmesan Soup

Makes 8 servings

2 (14 oz) cans diced petite tomatoes with juice

1 cup finely diced celery

1 cup finely diced carrots

1 Tbsp. fresh oregano or 1 tsp. dried

4 cups chicken broth

1/2 cup flour

1 cup parmesan cheese, freshly grated

1/4 tsp. black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp. fresh basil or 1 Tbsp. dried

1/2 bay leaf

1/2 cup butter

2 cups half and half, warmed

1 tsp. salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Sauté 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

4. Ladle into serving bowls and enjoy!

God Bless and have a GREAT DAY!