Tomato Basil Parmesan Soup

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.