We're starting the new year with some freezing temps here in Denver. Today's high is 1 whole degree-brr! That means soup time! I'm excited to share my creamy tomato basil soup with you. This is a wonderful set-it-and-forget-it soup. Made with beautiful San Marzano tomatoes and fresh herbs, this is an easy way to get your veggies in and enjoy a belly warming soup.
Ingredients:
3 large unpeeled carrots, quartered and roughly chopped 1 whole onion, roughly diced 4 small cloves garlic, roughly chopped 28 ounce can of San Marzano whole tomatoes 1 teaspoon fresh thyme 10 fresh basil leaves, roughly chopped 2 bay leaves 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried oregano 4 cups chicken stock 3 tablespoons butter 1 tablespoon olive oil 4 tablespoons (gluten free) all purpose flour 1/2 cup cream 1/4 cup shredded Parmesan cheese 1/2 teaspoon salt shredded Parmesan and finely chopped fresh basil for finishing
Directions:
-
Place first 11 ingredients (carrots through chicken stock) in slow cooker. Stir to combine all ingredients and cook on high for 4 hours, stirring occasionally.
-
Once cooked, remove bay leaves and transfer half of the soup to a blender and puree for about 1 minute. Transfer puree to a large bowl and repeat the process with the second half of the soup.
-
Once soup is pureed, create your roux. Melt butter and olive oil in a large soup pot. Once melted, gradually stir in the flour and cook over medium-high heat for at least three minutes, stirring constantly.
-
Once roux is a golden brown color, slowly stir in the tomato puree. Once mixed, add the cream, shredded Parmesan, and salt and allow to sit on low for at least 15 minutes.
-
Top finished soup with shredded Parmesan and fresh basil. Enjoy!
Recipe with photos here: http://ift.tt/2iNGTbx
bon appetit
No comments:
Post a Comment