Tomato-Basil Parmesan Soup

We loved this soup.  I didn't have fresh Parmesan cheese so I just used the already grated cheese but the fresh cheese would have made this even better.  I found this recipe of of 365 Days of Slow Cooking.  I'm just pasting this directly from her blog.


Tomato-Basil Parmesan Soup

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 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. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Review:
So it's starting to be spring and soup season is about over, but add this recipe to try someday when it's cold because it is delicious! This is a recipe from my family cookbook and I just adapted it to the slow cooker. It turned out great. I brought it to a church dinner and it was completely gone, so I'm thinking that means it was good. It is very creamy and rich. If you wanted to make it a bit healthier, you could leave out the half and half and put skim milk or evaporated milk in. I've tried that before and it has turned out fine...just not as rich and fattening. I give this recipe 5 stars.

Cheesy Potato Soup

Cheesy Potato Soup

5 cups diced potatoes
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cups water
3 chicken bullion cubes
Boil 15 minutes

White Sauce:
3/4 cups butter
3/4 cups flour
4 cups milk
8-12 oz Velvetta Cheese

Add the white sauce to the potatoes and other veggies after they are cooked. Cut the cheese into small pieces and then stir into the potato/white sauce mixture. Cook over medium heat until cheese is fully melted.

*Mike really likes things salted so you can add salt if the bullion isn't enough salt for you. You could also put in a clove of garlic is you want but we don't usually do that.

Hearty Italian Chicken Chowder

Hearty Italian Chicken Chowder
from Kraft Kitchens

1/4 cup Zesty Italian dressing
1/2 lb. boneless, skinless chicken breasts, chopped
1 can stewed tomatoes (14 1/2 oz.) undrained (I used diced instead of stewed)
1 cup chicken broth
1 med. zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp dried basil leaves
1/2 cup Mozzarella cheese
*Salt to taste (this is not part of their recipe but I really think it needs salt)
*one clove minced garlic (also not part of original recipe)

1. Heat dressing in large sauce pan on med-high heat and cook chicken until pink.
2. Add tomatoes, broth, zucchini, macaroni, and basil. Bring to a boil on high heat.
3. Reduce heat to med, simmer 8 min. or until macaroni is tender. Sprinkle with cheese