This winter may not have been a snowy one, but it certainly has been a COLD one. And there’s nothing better on a cold winter night than a comforting bowl of hot soup.
To be honest, I’ve never been a fan of tomato soup. I have a distinct and disturbing memory from my childhood that has kept me away from tomato soup for years. I’m not sure why I decided to give this soup a try, but I am so glad I did. It was easy to make, soothing to eat, and paired perfectly with a grilled cheese sandwich.
- 2 (14 oz) cans diced tomatoes, undrained
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- 1 tsp dried oregano
- 1 T dried basil
- 4 cups chicken broth
- 1 small bay leaf
- ½ cup flour
- 1 cup Parmesan cheese
- ½ cup butter
- 2 cups milk, warmed
- 1 tsp salt
- ¼ tsp black pepper
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to slow cooker.
- Cover and cook on low for 5-7 hours, until vegetables are soft.
- Using a slotted spoon, remove vegetables from soup and chop in a food processor. Or use an immersion blender to process vegetables.
- About 30 minutes before serving, melt butter over low heat in a skillet. Add flour and stir constantly for 5-7 minutes.
- Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth.
- Add mixture back to the rest of the soup in the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
- Cover and cook on low for another 30 minutes or until ready to serve.
- Add additional basil and parmesan cheese and top with croutons.
This recipe was modified from one found on Today’s Mama. The biggest change I made was to blend all of the veggies before serving. Although the kids like the flavor, I think the chunks of veggies would be less-than-popular in this soup. Luckily, it was an easy solution!
Recipe linked to the Hearth and Soul recipe hop.
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