It’s cold; I’m used to it though. I’ve lived in Wisconsin my whole life and come the end of November, we kind of just expect it to snow. Although, last year was a bit off and we almost missed out on a true white Christmas! In my book, cold weather is soup weather and this soup definitely kept me warm last night. I took this recipe, tweaked it a little, and it turned out great! It was rich in flavor and had just the right amount of creaminess.
Tomato Basil Parmesan Soup
- 2 14-15 oz cans diced tomatoes, with juice
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 3 1/2 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 Tbsp fresh basil
- 1 tsp garlic salt
- 1/2-1 tsp black pepper
- ½ bay leaf
- ½ cup flour
- 1 cup parmesan cheese
- ½ cup butter (I ran out so I used 3 tbsp. butter and 5 tbsp. vegetable oil)
- 1 1/2 cup milk, warmed
- Add tomatoes, celery, carrots, onions, broth, oregano, basil, garlic salt, pepper, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until vegetables are tender. I let mine cook for about 6 1/2 hours.
- About 30 minutes prior to serving prepare a roux. This is done by melting butter over low heat in a skillet and adding flour, stirring constantly with a whisk for 5-7 minutes.
- Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
- Add it all back into the slow cooker. At this point, you could also puree the soup in batches if you want a smooth consistency; I prefer mine chunky.
- Stir in the Parmesan cheese and warmed milk. Add additional seasonings if necessary.
- Cover and cook on LOW for another 15-30 minutes or so until ready to serve.