If I had to pick an all-time favorite soup, it’s probably this one. I love to make a big pot of it, freeze a few containers for Future Haley, and enjoy the rest of the soup alllllll week long.
Below is my recipe with my rambling notes. TAKE THIS ALL WITH A GRAIN OF SALT I AM NOT A FOOD BLOGGER :) :) :) Here’s the original recipe - from a legit food blogger! - from which this is adapted. Feel free to use her recipe instead - I basically just add more veggies because I misread when I first made it, and decided I liked it better that way.
This and grilled cheese (and/or a goooood caesar salad) makes THE BEST dinner for our weekly soup and sandwich night.
Creamy Tomato-Parmesan Soup
2 (14 oz) cans petite diced tomatoes, with juice
1-2 heaping c diced carrots (I like them tinyyy) (sorry, I don't really measure the veggies - I do what I'm feeling that day. I just make sure to dice everything smallllll so that everything is relatively the same size and cooks evenly)
1-2 heaping c diced celery (I like these tinyyy - the key to veggies in soups for me is tinyyy pieces)
1-2 c heaping c diced onions
1tsp dried oregano
1 Tbsp dried basil
4 c chicken broth
1 bay leaf
1-2 heaping c frozen corn
1/2 c flour
1/2 c butter
1 heaping cup Parmesan cheese (goooood stuff! not that green can stuff FOR THE LOVE!)
2 c half and half or milk (or a combo - just whatever I'm trying to use up in the fridge)
1 tsp salt (possibly more to taste)
1/4 tsp black pepper, optional
Add first seven ingredients to a slow cooker and cook on low for 8-10 hours, or until vegetables are soft. Turn slow cooker off. (**This past time I did 7 hours on high, and waited until the last hour to add the corn. Just because in the past, I'd be frustrated to discover my carrots STILL not being completely soft. And the 7-8 hours on high really was perfect.)
I follow her steps 2-5. Aside from that corn part I just mentioned. (Maybe reference her entire recipe if you want, as she explains MUCH better than me. Ha. I'm pretty sure she also explains a stovetop way to cook this, if that's more your style.)
Will look super thin at first, but once it cools down, the roux and parmesan cheese should thicken the soup considerably. (If you do not use real parmesan cheese, your soup won't look or taste like mine. A lot of the seasoning comes from the goooooood parmesan cheese.)
Depending also on what kind of chicken broth you use, you may need to season more. I usually have to add more salt, a tiny bit at at time. Taste it first and see what you think.
(OPTIONAL: I'll add in cooked rice - or arborio rice - too at the end. If I'm feeling feisty. SORRY I DO NOT MEASURE HOW MUCH. I MEASURE WITH MY HEART.)
Ugh. I love this soup so much.
Leftovers freeze beautifully. Here’s how I freeze soup.
See my Instagram post for a visual of this soup.
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