You know, one of our favorite places to eat is Zio’s. Simple fact. Then while Stef & the Offspring were here, we took them (ok met them) there for lunch. It was either that or later we thought about Lamberts. You know, take them to get a roll thrown at their head. :). Anyway they have this amazing Tomato Florentine Soup. Well I’ve googled it a couple times, just never tried making it. Then one day last month perusing through a blog, I wound up finding a Tomato Basil Parmesan Soup. Hmmm…. now that could be good, right?
Ok so it wasn’t Zio’s Tomato Florentine Soup good, but it was pretty darn good! So just had to share my find :).
Tomato Basil Parmesan Soup
Makes about 2 quarts
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I used fat free half & half)
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.
Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
|Sorry about the weird lighting!|