Tomato-Basil Parmesan Soup

So good.

And all for me!

Why all for me?  Because no one else in my house will eat it.  And I’m cool with that and actually planned to serve a box of mac and cheese to the boys on the night I scheduled this meal.  AND, I planned this meal to be served on a night Matt wasn’t going to be home for dinner!

I started first thing in the morning by setting out all that I would need and then began with the chopping.  (Not sure why I chose to focus on the basil…  maybe because any recipe that uses fresh basil must be simply amazing.  Do you see the half-bay leaf in the picture?  I think I was supposed to remove that before puréeing.  I didn’t.  It had broken into small pieces and so I just left it.)

I love my Prock-Pot!

Seven hours later I made a roux.  I didn’t even know what a roux was until yesterday!  Anything with a half a cup of melted butter must be wonderful.

After returning the roux to the Crock-Pot I did what all great chefs do.  I went and took a nap.  Really!  It was a Tuesday and therefore my day off of Insanity so I actually got in my bed, turned the phone off, and went to SLEEP!

When I woke up it was time to purée the soup because the version of this recipe that I have suggested it.  (Apparently the original recipe doesn’t mention this step.)

Here’s the version I used, found at The Sisters Café.
Tomato Basil Parmesan Soup

Submitted by Mindy ~www.www.thesisterscafe.com
Adapted from: 365daysofcrockpot.com  (Here again is the link to the original recipe that didn’t mention puréeing the soup.)

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt and pepper.  Cover and cook on low for another hour until ready to serve.  I like to purée the soup in the blender at this point for a smoother consistency.  Garnish with Parmesan cheese and freshly ground black pepper to taste.