Tomato-Basil Parmesan Soup

Is there a more comforting meal than tomato soup and grilled cheese? If there is, I can’t think of it.

I’d been craving the classic combo when I ran across this soup. It struck me as a more grown-up version of my beloved canned tomato soup. It was really good. I loved the chunky vegetables and the addition of the parmesan cheese. I think I’ll be retiring my cans in favor of this recipe from now on!

Tomato-Basil Parmesan Soup
(from Today’s Mama)
Serves 4

1 (14oz.) can diced tomatoes, with juice
1/2 c. finely diced celery
1/2 c. finely diced carrots
1/2 c.  finely diced onions
1/2 t. dried oregano
1/2 T. dried basil
2 c. chicken broth
1/2 bay leaf
1/4 c. flour
1/2 c. Parmesan cheese
1/4 c.butter
1 c. milk, warmed
1 t. salt
Pinch of black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving, 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 of the hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker.

Stir and add the Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed

Cover and cook on low for another 30 minutes or so until ready to serve.

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