Tuesday, 26 August 2014

Hearty Parmesan Tomato Soup Recipe.

If you liked my creamy pumpkin soup recipe that I shared the other day, then you are guaranteed to LOVE this recipe!  This hearty parmesan tomato soup is one of those meals that you can make at any time of the year and it will always go down a treat.  It doesn't taste overly weird or fancy (so kids will love it!) just incredibly delicious - like a pizza in liquid form!

I came up with this recipe after sampling many different tomato soup recipes over the years and picking out the ingredients from each that I personally found tasted the best when put together.  This recipe serves 6, making it perfect for larger families, or for couples who enjoy their leftovers.  Enjoy!

Ingredients:
3 cans of diced tomatoes
2 large potatoes, finely diced
1 large carrot, finely diced
1 tsp dried oregano
1 tbsp dried basil
1L liquid chicken or vegetable stock
1/2 cup of butter
1/2 cup of flour
1 cup of milk
1 cup of thickened cream
1 cup of parmesan cheese
salt and pepper to taste

Method:
1. Grab your slow cooker and throw in the diced tomatoes, potatoes, carrots, oregano, basil, and liquid stock.  Cover and cook on the lowest setting for 6 hours.
2. After 6 hours, and 30 minutes before serving, you will need to prepare a roux.  To do this, melt butter in a large saucepan over low heat and gradually stir in the flour.  I find it easiest to do this with a whisk as it will break up any lumps in the flour a lot quicker.
3. Once your roux is smooth and silky, add in a ladle of the tomato soup mixture and mix well until the soup blends into the roux.  Repeat this step until you have blended at least 6 ladles of soup into the roux.  Once you're done, add the roux/soup blend back into the slow cooker and mix together with the remaining soup.
4. Return your saucepan to the stove top and quickly mix together your milk and cream, stirring continuously until they are nice and warm.  Add to your slow cooker and combine well.
5. Add your parmesan cheese, salt and pepper to the slow cooker and mix together once again.
6. Leave your soup in the slow cooker for a further 30 minutes before serving with crusty buttered toast.

 
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2 comments:

  1. This sounds really delicious, thank you for sharing. Definitely going to make this in the coming months although I don't have a slow cooker. I might borrow my Mum's or invest in my own so I can make casseroles etc. in the Autumn/ Winter!

    Ioanna | www.hearting.co.uk

    ReplyDelete

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