This is a wonderfully, creamy, comforting, fabulous soup. It’s a bowl of yum. Anyone can make this, it’s so easy. You can cook it in the crock pot, or on top of the stove, whichever fits your day. I serve this as a main dish, it’s very filling. Add some crusty bread and a salad and you’ve got a whole meal for a weeknight or even company. This is a great meatless option as well! Do yourself a favor and put this in your rotation….who doesn’t like tomato, basil and cheese?
1 1/2 cups diced onion
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
1/2 cup flour (use cornstarch to make gluten-free)
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (milk can be used, it just might change the consistency a bit)
1 teaspoon salt
1/4 teaspoon pepper
Add tomatoes, onion, oregano, basil and chicken broth to the crock pot. Cook on low 5-7 hours until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux. Melt butter over low heat in a saucepan and add flour or cornstarch. 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 crock pot. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Add additional oregano and basil (crock pots can take a lot of flavor out of spices, double check the flavor and add more if needed). Cover and cook on low until ready to serve. You can also puree with an immersion blender if you prefer a smoother texture.
Stove Top Version:
additional ingredient: 1/4 cup vegetable oil
Heat oil in 4 quart soup pot. Add onions and saute 5 minutes. Add basil, oregano, tomatoes and chicken broth. Bring it to a boil, reduce heat and simmer until everything is tender.
While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.
This soup can be prepared a day or two ahead and reheated.