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Crock Pot Creamy Tomato Soup
http://www.skinnytaste.com/2013/08/crock-pot-creamy-tomato-soup.html
6 hours, 45 minutes
6 servings
Soups & Stews
4(1)
190 cal/serving
jdelaney72
Ingredients
  1. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  2. 1cup (≈101gestimated from: Celery, raw [cup chopped]) Celery finely diced
  3. 1cup (≈128gestimated from: Carrots, raw [cup chopped]) Carrot finely diced
  4. 1cup (≈160gestimated from: Onions, raw [cup, chopped]) Onion finely diced
  5. 28oz (793.8goz -> g) Tomatoes, canned, whole (in juice) with juice
  6. 1tsp (≈0.8gestimated from: Thyme, fresh [tsp]) Thyme, Fresh
  7. 1/4cups (≈10.6gestimated from: Basil, fresh [tbsp, chopped]) Basil
  8. 3 1/2cups (≈840gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  9. 1medium (≈0.1gestimated from: Spices, bay leaf [medium leaf] - MANUAL/ESTIMATE_OBSERVATION: 28 dried leaves per 0.12 oz container (Great Value brand)) Bay Leaves
  10. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  11. 2tbsp (≈15.6gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  12. 1/3cups (≈33.3gestimated from: Cheese, parmesan, grated [cup]) Pecorino Romano grated
  13. 1 3/4cups (≈427gestimated from: Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D [cup]) Milk, 2% warmed
  14. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt to taste
  15. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper to taste
Steps
  1. 1 Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.
  2. 2 Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable) broth, a Parmesan or Romano cheese rind (if using - optional), thyme, basil, and bay leaf.
  3. 3 Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend (you can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours).
  4. 4 Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
  5. 5 Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
https://cloudcookbook.jeffdelaney.com/recipes/206