Slow Cooker Tomato Soup

This recipe is from the new cookbook from Skinny Taste – a collection of quick and slow cooker recipes – perfect for fall! This is the first one I cooked and it does not disappoint. I made some cheesy garlic bread to go along with it -perfect for a rainy night. Quick tip – when yiu get to rind of uiur parm cheese, toss it in a ziplock and store in the freezer to use when cooking soup, you will thank me for this one.

1 tbsp olive oil
1 c diced celery
1 c diced carrots
1 c diced onions
28 oz can whole plum tomatoes, with juice
1 – 2 sprigs thyme
1/2 c fresh basil
3 1/2 c vegetable broth
Parmesan or Romano cheese rind
1 bay leaf
2 tbsp unsalted butter
2 tbsp flour
1/3 c grated Pecorino Romano cheese
1 3/4 c milk, warmed
Salt and pepper, to taste

Turn on saute mode on your slow cooker, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add tomato, thyme, basil, broth, rind and bay leaf. Cover and cook on low for 6 hours. Then puree with an immersion blender. Or cool slightly and use a regular blender. Return to pot.

Warm your milk over low heat. Heat the butter in a large skillet over low heat. Whisk in the flour and keep whisking until till it starts to turn golden, about 5 minutes, add the milk 1/2 c at a time and whisk until incorporated. Stir into the soup along with the cheese. Cook for 30 minutes. 

Garnish with basil and cheese at serving time.

Serves 6.


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