Wednesday, April 13, 2011

Serving Up {Soup}: Tomato Basil Parmesan Soup

I love soups.  I really love soups.  I have been known to serve soup in July in Las Vegas - not because it was cold but because I was simply craving soup.  Now that we are living in the Northwest we have more "soup weather" days which I have been taking advantage of.  There is nothing like a yummy, warm bowl of soup and some crusty bread smeared thick with butter.  Perfect meal in my book!

I had a favorite homemade Tomato Soup recipe for a number of years, yet I am guilty of trying new recipes even for things that I already have a "perfect" recipe for.  That is how I stumbled onto this recipe.  I marked it because I liked the idea that it was a slow cooker recipe - yet the first time I made it I hadn't left enough time to utilize the crock pot so I made it on the stove.  It was LOVE at first bite.

The only thing that I have been known to do differently (other than I usually make it on the stove top) is to put small batches of it into my blender when it is all done and blend it down so that no chunks remain.  I personally am a fan of the chunks but I get outvoted by the masses at my house, so the chunks have to go.  If you choose to do the same, be aware that if the soup is too hot when it is put in the blender it tends to "explode" in the blender.  So only put a cup or two into your blender at a time.  It takes a bit longer but in the end is it's a better option than cleaning tomato soup from cupboards and the ceiling - ask me how I know :)

(recipe from Good Things Utah)
printable version

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 Tbsp. dried basil
4 cups chicken broth
½ bay leaf, ½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), 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 an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.


  1. oooh, that does sound yummy. But i would have to blend out the chunks too. I can't stand those, even in lasgana and stuff like that. Thanks for the recipe.

  2. I made this for dinner and loved it!! I am not a tomato soup fan but this is wonderful. Even Clarissa liked it and that is amazing because everything I make gets met with "I don't like it."

  3. So glad! I completely understand the "I don't like it" response - I get it way too often. Glad that you liked it and bonus that Clarissa did :)