Grilled cheese and tomato soup is definitely one of those 'comfort foods'. I'm not the biggest fan of canned tomato soup, but homemade soup is a different story! I tried this recipe recently and really liked it, although I confess I made it a little different than the original recipe. :) There are a few other changes I would make next time too, so that's what I've written down for you. Enjoy!
adapted from Your Home Based Mom
3 - 15 oz. cans of petite diced tomatoes, with juice
1 C finely diced celery
1 C finely chopped carrots
1 C finely diced onions
1 C finely diced onions
4 C chicken broth
1/2 C flour
1/2 C grated Parmesan Cheese (add more to taste)
1/2 C butter
2 C half and half, warmed
1/2 C flour
1/2 C grated Parmesan Cheese (add more to taste)
1/2 C butter
2 C half and half, warmed
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1 tsp salt
1/4 tsp black pepper
Baby Spinach
Pulse the tomatoes, celery, carrots, and onions in a food processor, then put in crockpot with chicken broth.
Cover and cook on Low for 5-7 hours.
Approx thirty minutes before serving make the roux.
Melt butter over low heat in a skillet and add in flour.
Stir constantly for about 5 minutes
Slowly add in 1 cup of hot soup.
Add in 3 more cups of soup and stir until smooth.
Put all back into the crock pot.
Stir and add Parmesan cheese, warmed half and half, salt, pepper, and oregano.
Cover and let cook on low for another 30 minutes or until ready to serve.
Approx thirty minutes before serving make the roux.
Melt butter over low heat in a skillet and add in flour.
Stir constantly for about 5 minutes
Slowly add in 1 cup of hot soup.
Add in 3 more cups of soup and stir until smooth.
Put all back into the crock pot.
Stir and add Parmesan cheese, warmed half and half, salt, pepper, and oregano.
Cover and let cook on low for another 30 minutes or until ready to serve.
Add desired amount of baby spinach to individual servings.
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