What you need 2 cans of tomatoes (I used petite diced tomatoes)
4 cups chicken broth
1 cup carrots
1 cup celery
1 cup onions
basil (I put in about 1/4 cup fresh basil)
oregano (I did 3-4 shakes)
bay leaf
1/2 cup butter (I think this is too much)
1/2 flour (I think this is too much)
1 cup parm cheese
2 cups half and half
salt and pepper to taste
What you need to do is put the first 8 items in either a crock pot for 6 hours on low OR in a pot and simmer until veggies are tender. Once it's all tender, melt the butter in another pot and add the flour. Like you're going to make a gravy. The reason why I say this is too much is because you will add about 1 cup of your HOT soup to this and it will INSTANTLY become thick. My advice would be less butter/flour mixture OR don't put in that initial 1 cup to the mixture and just dump the entire soup in there and simmer to get it a little thick. Then you add the half and half and the parm cheese. I do not buy butter with salt anymore and I bought fat free half and half ... I can't even tell! SO Bubba didn't like it AT ALL and Big Mak just got seconds. It's a really good soup I just wish I didn't put that initial cup of hot soup into the butter/flour mixture. That's why mine is so thick!
Where I got the recipe -
http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/
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| I did the crock pot version |
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| The flour/butter mixture |
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| Everything poured in lastly the parm |
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| The "Cooker" serious |
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| The "Cooker" smiling |
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