I found this soup Tomato Basil Parmesan Soup
recipe on Pinterest back during the summer and only recently felt like trying it out. I'm so glad I did. On a cool winter day it was the perfect meal.
I also really love it when I find a photo of a recipe and after I make the said recipe, my food looks like the original photo. It gives me faith in my abilities as a cook!
Of course being that it was soup DR refused to try it. Where as I could live on soup all winter long he won't touch it. Of course my kids saw the green sprinkled herbs in the soup and immediately decided it was disgusting and they would surely die if consuming such a horrendous dish...all without tasting it mind you.
Since I was the only one in the house smart enough to enjoy the soup I decided to try freezing some pint jars with the leftovers. I've never done this before and only read on another blog about freezing soup in jars. So far so good, I mean nothing has exploded in my freezer yet or anything. I haven't thawed it out yet to try it but I'm confident it will be great.
Tomato Basil Parmesan Soup
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 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf (didn't have any)
½ cup flour
1 cup Parmesan cheese
½ cup butter
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 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf (didn't have any)
½ cup flour
1 cup Parmesan cheese
½ cup butter
1 1/2 cups of half and half, warmed
(I used cold milk...worked fine but only used about a cup.)
1 tsp salt¼ 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. Cover and cook on LOW for another 30 minutes or so until ready to serve.
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. Cover and cook on LOW for another 30 minutes or so until ready to serve.
I thawed out my soup and warmed it up yesterday for lunch, while I was substitute teaching, and it was great!
ReplyDeleteThis looks really good - can't wait to try it! And I am the only one in my house who will eat it too - but that just leaves more for me!!!!
ReplyDeleteWonder if you could just fill freezer bags with the soup and not worry about the crack? Looks yum!
ReplyDeleteI know that would work, I just didn't have small freezer bags at the time :) I did find freezing in the jars very handy though. I let the soup thaw out the night before in the fridge and the next day I just tossed it in my lunch bag to go teach that day. It warmed up fine in the microwave.
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