Stove-Top Version of Tomato Basil Parmesan Soup
Makes 8 servings (each serving is 1 1/2 cups--makes about 3 quarts/12 cups of soup total)
Prep and cooking time: about 60 minutes
1 cup (115 grams) finely diced carrots
1 cup (115 grams) finely diced celery
1 cup (115 grams) finely diced onions
¼ cup vegetable or canola oil
3 garlic cloves, minced
1 tsp dried oregano
1 Tbsp dried basil
1 1/2 tsp salt
¼ tsp black pepper
2 (14 oz) cans diced petite tomatoes with juice
4 cups chicken broth
1 bay leaf
1/2 cup flour
1 cup parmesan cheese, freshly grated
1/2 cup butter
2 cups half and half, warmed*
Salt and pepper
1. First you're going to sauté the carrots, onions and celery in the bottom of your soup pot. I used a 4 quart soup pot (this makes about 3 quarts so you'll want at least a 4 quart pot). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes.
2. Add in the diced tomatoes, chicken broth and bay leaf. Bring it to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
3. Now you'll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don't rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
4. Once the 5 minutes is up you'll dip a measuring cup into your soup pot and pour three cups of the soup into the roux. Stir it with a whisk immediately. It will start to thicken really nicely. Once it's thickened you will add the contents of this pan back into the soup pot. Give it a stir. The soup will begin to thicken.
5. Add Parmesan cheese and whisk to blend. Stir in warmed half and half (if it's warmed it will prevent it from curdling).
6. Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you'll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
7. Simmer over low heat 15-20 minutes, stirring occasionally.
4. Ladle into serving bowls and enjoy!
Slow Cooker Version of Tomato Basil Parmesan Soup
Makes 8 servings (each serving is 1 1/2 cups--makes about 3 quarts/12 cups of soup total)
Cooking time: 5-7 hours on low or about 3-4 on high
1 cup (115 grams) finely diced carrots
1 cup (115 grams) finely diced celery
1 cup (115 grams) finely diced onions
¼ cup vegetable or canola oil
3 garlic cloved, minced
1 tsp dried oregano
1 Tbsp dried basil
1 1/2 tsp salt
¼ tsp black pepper
2 (14 oz) cans diced petite tomatoes with juice
4 cups chicken broth
1 bay leaf
1/2 cup flour
1 cup parmesan cheese, freshly grated
1/2 cup butter
2 cups half and half, warmed*
Salt and pepper
1. First you're going to sauté the carrots, onions and celery in skillet over the stove top (If you don't want to saute your vegetables you can add them directly to the slow cooker. I've used both methods and while I think sauteeing is the best choice you really can do either). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes. Add this mixture to your slow cooker.
2. Add the diced tomatoes, chicken broth and bay leaf to your slow cooker. Cover and let cook on LOW for about 5-7 hours or on HIGH for about 3-4. The carrots should be tender.
3. Now you'll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don't rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
4. Once the 5 minutes is up you'll dip a measuring cup into your slow cooker and pour three cups of the soup into the roux. Stir it with a whisk immediately. It will start to thicken really nicely. Once it's thickened you will add the contents of this pan back into the slow cooker. Give it a stir. The soup will begin to thicken.
5. Add Parmesan cheese and whisk to blend. Stir in warmed half and half (if it's warmed it will prevent it from curdling).
6. Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you'll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
7. Cover and let simmer on the low setting for about 10 more minutes.
4. Ladle into serving bowls and enjoy!
*You can use whole milk instead of half and half. You can even use regular milk if you'd like.
Recipe Credit: 365 Days of Slow Cooking
