Tuesday, November 25, 2014

Week 47: Basil Tomato Soup

The Recipe
2 (14 oz) cans tomatoes with juice (I used one with chili, one with basil and oregano)
1 finely diced bell pepper
3 finely diced carrots
1 finely diced large onion
1 tsp oregano
1 tbsp basil
1 liter chicken broth
1 bay leaf
1dl flour
1 cup parmesan cheese
100g butter
2 cups light cream / half-and-half
150g bacon, chopped (optional)
1 tsp salt
1 tsp pepper

Add tomatoes, bell pepper, carrots, chicken broth, onions, 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.

Cook bacon in a skillet until done. Transfer to a plate. Prepare a roux in the same skillet by melting butter and adding flour a bit at a time. Turn the heat down to low and stir constantly until the flour is incorporated in the butter. Slowly stir in 1 cup hot soup. Add half-and-half and another 2 cups and stir until smooth. Add back into the slow cooker, together with the bacon and Parmesan cheese.

Season to taste with salt, pepper and additional basil and oregano if needed.

Cover and cook on LOW for another 30 minutes.

The Verdict
The roux was a bit of a hassle to make, but well worth it, as it added some lovely creaminess to the soup. And the taste was awesome! Definitely worth a repeat. DH enjoyed it too, but said it could use a bit more meat, so I might just double up on the bacon next time.

Also it made the kitchen smell LOVELY all during the day!

1 comment:

  1. Did you know that you can create short links with AdFly and get dollars from every click on your short links.