Tuesday, May 22, 2012

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice ( I used tomatoes with Italian spices mixed in)
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 cup flour
1 cup Parmesan cheese
½ cup butter
2 cups heavy cream (sahne)
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
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 cream, salt and pepper. Add additional basil and oregano, salt and pepper.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Try it you will love it

1 comment:

Bathina said...

Cool, werde ich testen! Sieht lecker aus...jetzt habe ich HUNGER ;-)

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