Tomato Basil Parmesan Soup

To embrace the "cold front" that made it's way into Texas this weekend, I decided to pull out the trusty crock pot and whip up a soup. I have been so eager for cooler weather that I actually made soup in 85 degree weather. Usually soups don't bring me to the level of stressed out like all other recipes, so when I found this Tomato Basil Parmesan recipe on Pinterest I was already pretty confident I could make this eatable. The directions were pretty easy...but just to be safe, I think I read the directions/ingredients 5 or so times. I'm gonna believe that the extra attention I gave to this recipe is why it turned out GREAT!

 JL even wanted to taste it and to his surprise he actually like it. That, in and of itself is a HUGE victory considering he would eat PB&J and pizza rolls everyday.

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
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese

1/2 cup butter
1 1/2 half and half, warmed
1 tsp salt

1/4 tsp black pepper

Directions

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.

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

Photo from Pinterest

Next time, I plan on pairing this rich soup with a dry Sauvignon Blanc wine.