This soup is by far my favorite soup, it's so creamy and has
so much flavor your taste buds will love you. I found this recipe originally
for the slow cooker but the recipe also came with instructions on the stove too!
I hope you guys find this soup to die for as much as I do. My husband even loves it and told me from the start our relationship he hated soup. Ha Ha not anymore! Which is definitely one of the reasons I love to cook. I did end up using lighter versions of things
to make this soup healthier and substituted some items for others. I have both ways on here for you in case it's
one of those days you need more time in the day and want to use the slower
cooker recipe. I usually go for the stove top version unless the day permits me.
Slow Cooker Version
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 (1 Tbsp if fresh)
1 Tbsp dried Basil (1/4 cup fresh)
4 cups chicken broth
1/2 bay leaf
1/2 cup of flour
1 cup Parmesan cheese ( I used reduced fat)
1/2 cup of butter
2 cups half and half (I used fat free half and half, you
could use skim milk too)
1 tsp salt
1/4 tsp black pepper
Directions
1. Add tomatoes, celery, onions, carrots, chicken broth,
oregano, basil, and bay leaf to large slow cooker.
2. Cover and cook on
LOW for 5-7 hours, until flavors are blended and veggies are soft.
3. About 30 minutes
before serving soup, prepare a roux. Melt butter over low heat in a skillet and
add flour. Stir consistently for 5-7 minutes
( I only did 5). Slowly stir in 1 cup of hot soup, then add another 3 cups and
stir until smooth (I did one cup at a time). Then add all of that back into the
slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and
pepper. Add any additional basil and oregano since slow cookers tend to make
things bland even with seasonings, it cooks the heck out of the seasonings.
4. Cover and cook on LOW for another 30 minutes or so until
ready to serve.
Stove Top Version
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 (1 Tbsp if fresh)
1 Tbsp dried Basil (4 Tbsp fresh)
1/4 cup Olive Oil
4 cups chicken broth
1/2 bay leaf
1/2 cup of flour
1 cup Parmesan cheese ( I used reduced fat)
1/2 cup of butter
2 cups half and half (I used fat free half and half, you
could use skim milk too)
1 tsp salt
1/4 tsp black pepper
Directions
1. Heat oil in 4 Qt. soup pot. Add celery, carrots, and
onions. Sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and
chicken broth. Bring it to a boil reduce
heat and simmer for 15 minutes until carrots are tender.
2. While soup simmers, prepare a roux. Melt butter over low
heat and then add flour and cook, stir consistently, 5-7 minutes ( I only did 5
minutes). Slowly stir in 1 cup of hot soup. add another 3 cups and stir until
smooth ( I did one at a time). Add back into soup pot.
3. Simmer, stirring consistently until soup thickens. Add
Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper.
Simmer on low for 15 to 20 minutes, stirring occasionally.
Recipe originally found on Today's Mama.
