Three posts in four days?!? Man oh man. I guess I’m taking to this blogging thing more than I thought I would – plus, it motivates me to actually cook stuff. Today we have another rather non-glamorous dinner, but it felt right for today, after eating a heavy Easter lunch at my grandma’s…although, truth be told, this soup is somewhat on the rich side, rather heavy on the butter and cheese. No surprise I like it so much.
This is actually also another slow cooker meal. I feel like I use crockpots in a different manner than most people – it’s supposed to be a convenience, a “throw it all in in the morning and come home to dinner all ready” but as I’ve mentioned, I don’t pull that off too often. Apparently I use it more on the weekends. Anyhoo…let’s get to it.
Tomato Basil Parmesan Soup
(adapted from PinFoody)
- 2 14.5 oz cans diced tomatoes
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1 32 oz box vegetable broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup grated parmesan cheese
- 1/2 cup butter
- 2 cups half-and-half, room temperature
- salt and pepper to taste
Add first 8 ingredients (through the bay leaf) to the crockpot and stir well. Cook on LOW for 5-7 hours.
About 45 minutes before you want to serve, prepare what the fancy folks call a “roux”: melt the butter in a skillet over low heat. Add flour and whisk constantly for about 5 minutes. Pour a cup of the hot soup into the skillet and mix; add three more cups and stir. Pour it all back into the crockpot and add parmesan cheese and warmed half-and-half. Stir everything well; you might need to add more seasoning since the soup has been cooking for so long.
Cook it for another 30 minutes on low. Serve with a baguette warm from the oven. This soup is freaking fantastic for bread-dipping.
I personally feel the baguette/other similar bread is a crucial accompaniment. That’s really about it!