Creamy Tomato-Basil Parmesan Soup

Due to my husband's fire department schedule we celebrated our Thanksgiving on Friday. Which is okay because, truly, every day we should be giving thanks!

"Rejoice always.  Pray without ceasing.  

In all circumstances give thanks..."

1 Thess.  5: 16-18 

So, on traditional Turkey Day, while my little ones camped out before the television to watch the Macy's Thanksgiving Day Parade, and my husband was on duty putting out turkey fryer fires and/or administering first aid for oven burns,  I tried out a new recipe that I found via Pinterest...Tomato-Basil Parmesan soup. 

You make it in your crock pot and it is delicious.  I made a few adjustments to the recipe for my kiddos' sake, but otherwise it is delicious as is.  Plan on making this one for your next "snow day" kind of day!

Image and Recipe courtesy of We Pass the Time of Day blog

 

Tomato-Basil Parmesan Soup

Ingredients

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
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ 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.


(Here is where I made an adjustment...my kiddos are not big veggie eaters...but do love soups. At this point in the recipe, I transferred the warmed soup and veggies to my blender.  I pulverized those veggies into the soup base!  They never knew...)  :)

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 (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

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

I served our soup with both crunchy garlic croutons and soft french bread mini loaves that I picked up from the bakery.

"Only the pure in heart can make a good soup."

~Ludwig van Beethoven~