Slow Cooker Tomato Basil Soup

Even though it was warm here yesterday, it rained most of the day (poor trick-or-treaters) and rain definitely puts me in a soup mood. Specifically tomato soup with grilled cheese to dip into it. And even better when it’s a slow cooker recipe, filling your home with wonderful aromas to come home to at the end of the day. Granted you cannot eat it immediately as it requires an additional step at the end, but you won’t hear me complaining.

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Despite the 70-degree weather, I made this soup earlier this week and have been enjoying it ever since. However I do wish I would start to feel like fall for more than 2 days. I was so excited to finally bust out my jackets and boots last weekend but they have been put on hold once again. It’s difficult for me to get into the holiday spirit when I am still wearing short sleeves and flats! Alas, I just have to continue preparing meals as if it were a brisk fall day outside.

P.S. Stayed tuned for Monday’s post to hear about the fat-kid-friendly grilled cheese I served with this soup!

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One year ago: Pecan-Crusted Chicken with Roasted Broccoli

Two years ago: Homemade Pumpkin Puree

SLOW COOKER TOMATO BASIL SOUP

Serves approximately 6

Ingredients:

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

3 (15 oz.) cans petite diced tomatoes, with juice

1 tsp thyme

1/4 cup chopped fresh basil

4 cups reduced sodium chicken broth

2 Tbsp unsalted butter

2 Tbsp all-purpose flour

1/3 cup grated Pecorino Romano cheese

1-1/2 cups reduced fat (2%) milk, warmed

Salt and black pepper, to taste

Directions:

  1. Add celery, carrots, onion and tomatoes to the slow cooker. Then add chicken broth, thyme, and basil. Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
  2. Using an immersion blender, blend the soup until smooth (or use a blender using small batched).
  3. In a large skillet, melt the butter over low heat then add the flour. Whisk constantly for 4 to 5 minutes until it turns golden. Slowly whisk in about 1 cup of the hot soup, then add the warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
  4. Cover and cook on low 30 more minutes. Serve.

Source: Adapted from Gina’s Skinny Taste.

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