Description
This soup is wonderful on a cold day. It is a creamy tomato soup with the added bonus of vegetables that you hardly notice. So delicious!
Ingredients
Scale
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper
Instructions
- In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time).
- Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
- Pour the roux mixture back into the slow cooker and stir.
- Add Parmesan cheese, warmed half and half, salt and pepper (and dried oregano and basil if you didn’t already add fresh).
- Cover and cook on low for another hour until ready to serve. I like to puree the soup in the blender at this point for a smoother consistency. (Remember to remove the bay leaf before blending.)
- Garnish with Parmesan cheese and freshly ground black pepper to taste.