- 45 oz petite diced tomatoes with juice (2 jars of home canned tomatoes)
- 2 C celery chopped
- 2 C carrots chopped
- 1 C onions diced
- 1 tsp oregano finely diced
- 1/4 C fresh basil minced
- 4 C vegie broth
- 1/2 C flour
- 1 C Parmesan Cheese freshly grated
- 1/2 C butter (vegan butter)
- 2 C half and half warmed (I use almond milk)
- 1 tsp salt
- 1/4 tsp black pepper
INSTRUCTIONS
- Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
- Cover and cook on Low for 5-7 hours.
- Thirty minutes before serving make the roux.
- Melt butter over low heat in a skillet and add in flour.
- Stir constantly for about 5 minutes
- Slowly add in 1 cup of hot soup.
- Add in 3 more cups of soup and stir until smooth.
- Put all back into the crock pot.
- Stir and add Parmesan cheese, warmed half and half, salt and pepper
- Add in oregano and basil.
- Cover and let cook on low for another 30 minutes or until ready to serve.
**** I also do this stove top and just put everything in down through Veggie broth and simmer till veggies are tender. Then make the roux and blend in the blender with a cup of hot soup then stir it all together. I don't use Parmesan cheese for our dairy free kids. But it can be added by those who want it.
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