(Serves 4 - note to self, make half portion next time!)
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
1 cup parmesan cheese
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. (NB: this takes longer than expected - about 20min).
Season to taste with salt, pepper and additional basil and oregano if needed.
Cover and cook on LOW for another 30 minutes.
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!
Tuesday, November 25, 2014
Week 47: Basil Tomato Soup
Labels: crock-pot, make again, soup, vegetarian
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