This creamy and dreamy tomato soup is just the perfect thing to warm you up from the inside. Serve with grilled cheese sandwiches or fresh, warm rolls. Enjoy!
1 cup finely diced carrots
1 cup finely chopped celery
1 cup finely diced onions
1/4 cup butter
1 tsp minced garlic or 3 garlic cloves
1/4 cup cooking sherry
1 tsp dried oregano
1 Tbsp dried basil
1 1/2 tsp salt
1/4 tsp ground black pepper
28 oz diced tomatoes, not drained
4 cups hot water
4 tsp chicken broth base (Better Than Bouillon paste)
1 cup tomato juice
1/2 cup butter
1/2 cup flour
2 cups warmed half and half
1 cup fresh parmesan cheese, shredded
In a large skillet, melt the 1/4 cup butter and sauté the carrots, onions, and celery on medium heat. Cook until tender.
Add in minced garlic, cooking sherry, oregano, basil, salt, and pepper. Cook for 4-5 minutes while stiring occasionally.
Add vegetable mixture to a 6qt slow cooker.
Add the diced tomatoes, hot water, bouillon paste, and tomato juice.
Cook on low 5-6 hours.
30 minutes before serving, melt the 1/2 cup butter in a sauce pan and slowly whisk in the flour. Cook on medium while whisking continually for 1-2 minutes while you warm the half and half in the microwave.
Slowly whisk in the half and half and stir on low heat until the mixture starts to thicken up. Add to crock pot and whisk until smooth and getting all the lumps of flour mixture smooth. Lastly, add in the parmesan cheese and stir and let warm until the cheese is all melted.
Serve with grilled cheese sandwiches or warm rolls
If you or your kids prefer smooth soup, use and immersion blender to blend until smooth. You can also transfer your soup to a blender and blend on high until smooth.