Recipe Reviews~ Tomato Basil Parmesan Soup

Adapted: 365 Days of Slow Cooking
http://www.365daysofcrockpot.com/2009/03/day-56-tomato-basil-parmesan-soup.html

I came across this recipe on Pinterest while searching for crockpot recipes. It intrigued me enough that I knew that I had to try it. I am not sorry I did. This soup was fantastic. Partnered with a roll, not only would this be an every day meal, but would easily transfer to a "dinner party" course. This soup is minimum a four star, but closer to 5 stars. It does take some work, but is well worth it!

The recipe listed below is my version. I have listed the link to the original version above.

So, here we go:

Ingredients:

2 cans or 28 oz diced tomatoes, with juice
1 1/2 cup roughly chopped celery
1 1/2 cup roughly carrots
1 1/2 cup roughly chopped onions
2 tsp dried oregano
1/3 cup fresh basil
1 QT chicken stock
1 bay leaf
½ cup flour
3/4 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
¼ tsp black pepper
Directions:

1. Place tomatoes, celery, carrots, onions, oregano, basil, chicken stock and bay leaf in a 4 qt crockpot.

2. Cover and cook on LOW for 8-10 hours. Vegetables should be somewhat soft. Because I coarsely chopped mine and the original recipe called for them to be finely diced, I had to increase my first cooking time. Cooking time is really dependent on how vegetables are chopped.
3.  Thirty 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. The roux should almost be the color of peanut butter when it is done cooking.
4. Slowly stir in 1 cup hot soup. Then, add another 3 cups and stir until smooth. Add this back to the slow cooker. Stir and add the Parmesan cheese, warmed half and half, and pepper.  
5. The original recipe called for adding more basil and oregano if needed. I did extra in the beginning, so I really didn't feel it was necessary, but it is up to personal preference.

Serving suggestion: To serve for a dinner event, do a small circle of warmed half and half on top of soup. Top with shredded parmesan cheese and extra shredded basil.

Serving suggestion: This recipe is made with heavy cream which, obviously, is very fattening. The original recipe states that the recipe can also be made with low-fat milk. I agree with the original recipe that this would be acceptable when using it for an "everyday meal", but, due to the loss in the richness of the soup, would not suggest doing that for a dinner party soup.

Serving suggestion: Next time, I will add a bag of baby spinach about 30 minutes before moving to the "roux" stage.

Crockpot French Onion Soup (Serves 3)

Adapted: Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking, Stephanie O'Dea

Let's just say I love my crockpot! I feel there are days when I absolutely couldn't live without my crock. I have crockpots of many sizes and functions and have had days where every single aspect of my meal has gone into a crockpot. With that said, Stephanie O'Dea (http://stephanieodea.com/) is absolutely my "go to girl".

On that note, I love, love, love French Onion Soup with all of its' beefy saltiness and gooey cheesiness. I salivate just thinking about it! So, as I was wandering around her cookbook Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking, my eyes bugged out! I knew I had to make it and make it I did! Then I made up reasons to make it. So with today being Valentine's Day and a huge menu in the works, I knew this was going to be my first course. This recipe is simple, fantastic and leaves a wonderful smell in the home.

So, on that note, here we go~

Ingredients:

3 T. Butter (no margarine here)
2 Yellow Onions~thinly sliced
2 (15oz) Cans of Beef Broth (I prefer Beef Stock, it is richer and beefier!)
1/2 T. Sugar
1/2 t. KOSHER salt
1/4 c. DRY sherry
3 slices of toasted French bread
Grated Swiss cheese

Directions:
1) Turn your crockpot to high. Place butter in it to start it melting. Once progress has been made, add your onions and swirl them in the butter.
2) Add the broth, sherry, salt and sugar.

3) Cook on HIGH for 4-6 hours. You can also cook on low for 8-10 hours.

Now comes the tricky part:

4) Ladle soup into individual crocks and place on cookie sheet. MAKE SURE THE CROCKS ARE OVEN SAFE!!

5) Top with slice of French bread and cheese
6) Bake in a 350 degree oven for approximately 10 minutes or until the cheese is melted.

Cream of Broccoli Soup

My Pintrest Addiction Kicks Off!!

Adapted: My Kitchen Apron

OK, I must admit it, I am a closet Pintrest addict. I can't get enough of that site! One of the first recipes I came across was for Crockpot Cream of Broccoli Cheese Soup. I had to try it!! It was so incredibly simple to make, this will become a staple in our home!

First, pulse a small onion and carrot in your food processor

Next add 2 cans of Cream of Chicken Soup and your onion/carrot mix to your 4 Qt. Crockpot.

Next, place 1 lb of cubed Velveeta Cheese in the crock and top that with 2 bags (12 oz each) of cut broccoli. I happen to like the larger florets, as I like chunks of broccoli in my soup. If you prefer a smoother soup, use cut broccoli instead. It will cook down for you.

Finally, top all of that with 1 Qt of half and half and 1 teaspoon of hot sauce.

Cook on high in your slow cooker for 4 hours. After 2 hours, stir as needed to blend ingredients. When complete, ladle into bowls and top with shredded cheddar cheese and croutons, if desired! This recipe contains no salt or pepper, so you will need to season as desired with these seasonings. It is imperative to note, do not cook this recipe on high for more than 4 hours. I noticed some seperation when I did. I immediately turned it off and then reheated bowls of soup, as neccessary.

So,  to wrap up

Crockpot Cream of Broccoli Soup

1 carrot

1 small onion

2 cans cream of chicken soup

1 lb Velveeta cheese

2 bags (12 oz each) chopped broccoli

1 Qt. Half and Half

1 t. Franks Hot Sauce

Instructions:

1) Place 2 cans Cream of Chicken Soup in 4 Qt. Crockpot

2) In food processor, chop onion and carrot until ground. Place on top of soup.

3) Cut up 1 lb Velveeta cheese and place on top of soup mixture. At this point, I stirred to make sure everything was covered

4) Top with 2 bags of broccoli

5) Top all with Half and Half and hot sauce

6) Turn crockpot on HIGH. Cook for 4 hours. Stir after two hours and frequently after that.

7) BE SURE TO LET SOUP COOK FOR NO LONGER THAN 4 HOURS. It will start to seperate and that it isn't as pretty.

8) When it comes time to serve, top with cheddar cheese.

' Til next time...

Naomi