I have been really digging the slow cooker lately, I think it’s the long dreariness of the middle of winter.  This soup is sure to brighten even the dreariest day, warm you up, and make you smile.  Plus it is easy and mostly hands off.

Tomatoes, onion, celery, and carrots soften for hours with chicken broth, oregano, basil, and bay.  Then you make, essentially, a bechamel and stir it in along with Parmesan to make it thick and creamy an luscious.  This simple but lovely soup was met with rave reviews from the friends I served it to.  I hope you enjoy!

Slow Cooker Parmesan Tomato Soup
adapted from Today’s Mama

2 (14 oz) cans diced tomatoes, with liquid
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth (use vegetable broth to make it vegetarian)
1 tsp dried oregano
1 tbsp dried basil
1 bay leaf
1/2 cup flour (use sweet rice flour to make it gluten free)
1/2 cup (1 stick) butter
1 cup Parmesan cheese
2 cups whole milk
1 tsp salt
1/4 tsp black pepper

Add tomatoes, celery, carrots, onions, chicken broth, oregano, basil, 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 30 minutes before serving, melt butter over low heat in a saucepan and add flour.  Cook, stirring, for a few minutes until the floury smell is gone.  Slowly stir in the milk, a little at a time, until the mixture is smooth.

Add to the vegetables along with the Parmesan cheese, salt, and pepper.  Taste for seasoning and add additional basil and oregano, if needed.

Cover and cook on low for another 30 minutes or so until ready to serve.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Daube Provencal (French beef stew with red wine)
Three Years Ago – Spiced Carrot Soup with Crispy Chickpeas and Tahini
Four Years Ago – Roast Beef Sandwiches
Five Years Ago – Aji de Gallina; Kheer