Thursday, September 27, 2012
Here is the recipe for the soup....
2 14 0z cans diced tomatoes with juice
1 c finely diced celery
1 c. finely diced carrots
1 c. finely diced onion
1 tsp oregano
1 T basil
1/2 cup flour
1/2 cup butter
4 cups chicken broth
1 cup Parmesan Cheese
2 cups half and half(warmed)
1 tsp salt
1/2 tsp pepper
Add tomatoes, celery, onion, carrots, chicken broth, and herbs to the crockpot.
Cover and cook on low for 5 to 7 hours.
About thirty minutes before serving, prepare a roux. Melt butter in pan...add flour and cook for 5 minutes. Slowly stir in one cup of hot soup. Add another three cups of hot soup, stir until smooth then add back to crockpot. Stir in half and half and parmesan cheese. Let cook in crockpot for another thirty minutes before serving. Taste the soup and see if you need to add more basil and oregano as they spices can become bland after cooking all day.
I will tweak this recipe a bit the next time I make it. I might add more basil at the end. Also I might cut back on parmesan and half and half. It was very tasty but I have to admit that I did puree my soup after it cooked all day. The celery had cooked down to 'string' and it was not too appealing. I think pureeing the soup also made it look more appetizing.
I will be making this again on a cold winter day!