Monday, January 21, 2013

Slow Cooker Parmesan Tomato Soup

I saw this on Pinterest a while ago and bookmarked it.  I finally made it last week when I needed something easy and quick for dinner.  You throw a bunch of veggies and broth in the slow cooker in the morning, and then I blended it all up with my immersion blender.  Then you make a roux on the stove and stir it into the soup so it's all nice and thick.  I actually cut the butter and flour amount in half when I made this because it looked like a lot.

Slow Cooker Parmesan Tomato Soup
adapted from Random Thoughts and Thrills

2 (14 oz) cans diced tomatoes, with juice (or one large can)
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf
1/4 cup butter
1/4 cup flour
1/2 cup Parmesan cheese
1 1/2 cups unsweetened almond milk, warmed
salt and pepper, to taste

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

2.  About 30 minutes before serving prepare, blend the soup smooth with an immersion blender.  Then, make a roux.  In a medium saucepan, melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for a few 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 almond milk, salt and pepper. Add additional basil and oregano if needed (the slow cooker mutes spices and they get bland over time, so don't be afraid to always season to taste at the end).

3.   Cover and cook on LOW for another 30 minutes or so until ready to serve.

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