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Soup's On: Tomato Basil Parmesan Soup

By Molly Durham in Food on Dec 13, 2011 8:00PM

Until the sun is still out when we leave work and we see the color green again, we're not going to be tired of soup. This recipe is similar to our tomato basil soup but is the winter version, which is way heavier and cheesier, just like we should be to survive a Chicago winter.

If you want an even creamier version, replace the skim milk with half and half, add more butter or add another cheese. It still has veggies in it so you shouldn't feel bad about doing that, right?

Tomato Basil Parmesan Soup recipe (serves about 4):

2 (14 oz) cans diced tomatoes, with juice
1 cup diced celery
2/3 cup diced carrots
1 cup diced yellow onion
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth (College Inn is always our broth of choice)
1 bay leaf
½ cup flour
1 cup Parmesan-reggiano cheese
6 tablespoons butter
1 cups half and half, warmed
1 cup skim milk, warmed
1 tsp salt
¼ tsp black pepper

Add the tomatoes, celery, carrots, chicken broth, onion, oregano, basil (only if you're using fresh oregano and basil, if you're using dried oregano and basil then add it 1 hour before the end of your cook time), and bay leaf to a large slow cooker. Cover and cook on low for 5-6 hours..

About an hour before serving, prepare a roux. To do this, melt butter over low heat in a pan and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup, then add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir in the Parmesan cheese, warmed half and half and milk, salt and pepper. Cover and cook on low for one more hour.

Previous 2011 Soups:

Sweet Potato Soup with Goat Cheese