Tomato Basil Parmesan Soup

I found this recipe on Pinterest, and I made a few tweaks to cut back on some of the fat. It was absolutely fabulous! Tanner and I agreed it was the best tomato soup I have ever made! It's got quite a bit of veggies in it, but you can't even tell once they are pureed. It also made a ton! We had leftovers for days. Hope you enjoy!

           

1. Dice 1 c. each of celery, onion, and carrots.

2. Add to crockpot along with 2 cans diced tomatoes, 4 c. low sodium chicken broth, 1 TBSP dried basil, 1 tsp dried oregano, 2 cloves minced garlic, 1 bay leaf, 1/2 tsp. salt, 1/4 tsp. pepper. Cook on low for 4-5 hours.

3. About 30 minutes prior to serving, melt 5 TBSP butter in a small saucepan. Whisk in 1/2 c. flour and cook for 5 minutes, whisking continually.

4. Once it looks like this, start ladling in some of the broth from the crockpot. 

5. Whisk in a couple of cups of soup until it is thinned out a bit.

5. Add it to the pot of soup and whisk a bit until it is combined. Using an immersion blender(or regular blender), puree soup to your liking. I made it thin with a few small chunks left.

6. Stir in 1 c. half and half, 1 c. 2% milk, and 1 c. shredded parmesan cheese.

7. Cook for another 20 minutes or until completely hot. Give it a taste test to see if it needs more salt, pepper, basil, and/or oregano.

8. Serve with some tasty fiesta grilled cheeses!

Crockpot Tomato Basil Parmesan Soup

Serves 8

1 c. diced celery

1 c. diced onion

1 c. diced carrot

2 cloves minced garlic

2 cans diced tomatoes, with juice(I used basil & oregano no salt added)

4 c. low sodium chicken broth

1 TBSP dried basil

1 tsp. dried oregano

1 bay leaf

5 TBSP butter

1/2 c. flour

1 c. half and half

1 c. 2% milk (or whatever kind of milk you have on hand)

1 c. parmesan cheese

1/2-1 tsp. salt

pepper to taste

Add first 9 ingredients in crockpot. Cook on low for 4-5 hours. 30 minutes before serving, melt butter in a small saucepan. Sprinkle in the flour, whisking constantly, and cook for 5 minutes. Slowly whisk in a couple of cups of broth from the crockpot to thin out the roux. Then add it all back into the pot. With an immersion blender, puree the soup to your liking. Then add the half and half, milk, and parmesan cheese. Give it a taste and add salt, pepper, basil, and/or oregano as needed. Cook on low for about 20 more minutes or until completely hot.