Crock-Pot Tomato Basil Soup

I always like to post warm recipes when the weather is cold outside! Granted the snow is melting and Spring is in the air, it is still cold out there. I also like to make crock-pot meals on the weekends. Simple, and quick recipes are ideal so I can enjoy my weekends instead of cooking away for hours in the kitchen.

So I made a Tomato Basil Soup that took care of every ounce of cold in me. I enjoyed making this recipe because it was easy and I already had the ingredients in my kitchen. The most time consuming part was chopping carrots. This recipe does require creating a roux, but it is so simple and worth it. The roux thickens the soup to a perfect texture and adds the right amount of flavor.

This soup is so versatile it can be served with anything. Make sure to add some oyster crackers or croutons to add a bit of crunch. This can also be dished up with a salad, baked potato, chicken, a veggie, or warm bread!

Ingredients: Baby Carrots, Shredded Parmesan cheese, dried basil, half & half, butter, salt, pepper, chicken broth, 2 cans (28oz) diced  tomatoes, dried minced onion, dried oregano, and flour.

Add tomatoes (with juice), carrots, chicken broth, onion, oregano, and basil to the crock-pot.

Cook on low for 5 hours, until the carrots are tender. In a medium bowl, roux by melting the butter and whisk in the flour.

Drizzle in 1 cup hot soup, stirring the entire time.

Add another 3 cups soup, again continuing to stir.

Add roux back into the Crock-pot along with the Parmesan cheese and warmed half and half.

Cover and continue cooking on low for another hour.

This makes a lot of delicious leftovers!

Serve with oyster crackers or other condiments.

Ingredients:

• 28oz diced tomatoes, do not drain
  
• 1 cup diced carrots
• 4 cups chicken broth
• 2 tablespoons dried, minced onion
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1/2 cup butter
• 1/2 cup flour
• 1 cup Parmesan cheese
• 2 cups half and half, warmed
• 1 teaspoon black pepper
• kosher salt to taste

Directions:

1. Add tomatoes (with juice), carrots, celery, chicken broth, onion, oregano, and basil to the crock-pot.
2. Cook on low for 5 hours, until the carrots are tender.
3. In a medium bowl, roux by melting the butter and whisk in flour.
4. Drizzle in 1 cup hot soup, stirring the entire time.
5. Add another 3 cups soup, again continuing to stir.
6. Add roux back into the Crock-pot along with the Parmesan cheese and warmed half and half.
7. Cover and continue cooking on low for another hour.
8. Serve with oyster crackers or other condiments.
9. Enjoy!