This month I tried Slow Cooker Tomato Basil Parmesan Soup from 365 Days of Slow Cooking. I found it on Pinterest.
I ended up having some friends over for dinner so I was a bit nervous about trying something new. Much to my surprise this recipe was a hit. I made a few changes to the recipe and next time I will make a few more. My husband and I ended up eating it all week. We had several dinners and lunches.
This is what I did that was different from what was on the recipe.
I added 2 quarts of stewed tomatoes that I canned instead of the 2 cans of diced tomatoes. I did not dice my vegetables small enough so when I pureed them in the blender after cooking them in the crockpot all day they. I did not sautee them first. I also used 2 quarts of homemade chicken broth that I canned last spring.
I used Bob's Red Mill 1 to 1 Gluten Free Flour for my roux. I had never done this before and it made a nice thick roux. I then whisked in one cup of the soup from the crockpot and then added 3 additional cups. I then decided to add it all back into the sauce pot instead of back into the crockpot. I added the parmesan cheese and the I used 1% milk instead of the half and half. I was afraid that my soup might not be very thick but it ended up being fine.
I also used the recommendation to puree the soup in the blender. I should have done it a little longer because my soup had small chunks of vegetables. It tasted fine but it changed the texture. Next time I will definitely puree it longer and try to thicken the soup a bit more.
We had cornbread with the soup for dinner. I made some grilled cheese sandwiches to go with the soup when we ate it the next night for dinner. I also think the soup would be great topped with some seasoned croutons.
I am excited to try this with fresh garden tomatoes next fall! I may even roast them first and throw in a few fresh bell peppers.
Fresh garden tomatoes & peppers from 2015 season