So it is Monday night and I am getting a late start to dinner because I had an exam at 6pm which required my attention today. This recipe had two different variations for using a slow-cooker or stove-top. Since I don’t want to wait 5 more hours to eat I opted for the stove-top version. It was pretty easy most of the time consumed was cutting the vegetables and stirring the roux (I had never heard of such terminology until tonight since I am still a pretty amateur cook).
I made some adjustments to the recipe that I found. I looked into replacements for chicken broth and read about vegetable stock. It can be home-made or store bought. If you go the store bought route be sure to look at the ingredients list because some had hydrogenated oils and other un-healthy ingredients. I also read to add butter to recipes using vegetable stock in place of chicken/beef broth/stock because it is missing the animal fats. I also replaced half of the flour the recipe called with whole wheat, non-gmo flour. I would have replaced all of it but I wasn’t sure how strong of a flavor the whole wheat would have and I had white flour to use up too.
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- small amount of olive oil
- 1/2 bay leaf
- 1 tsp dried oregano
- 1 Tbsp dried basil
- 4 cups diced tomatoes with juice (I used canned)
- 4 cups vegetable stock
- 1/4 cup butter with the vegetable stock
- 1/2 cup butter for the roux
- 1/2 cup flour, I did 1/2 whole wheat and 1/2 enriched white
- 1 1/4 cup grated parmesan cheese
- 2 cups half and half, warmed
- salt & pepper to taste
- Heat the olive oil in a soup pot. Add celery, carrots, and onions. Saute 5 minutes. Add bay leaf, oregano, basil, tomatoes, vegetable stock, and 1/4 cup butter. Bring it to a boil and then reduce heat and simmer about 15 minutes.
- While the soup simmers, prepare a roux. Melt 1/2 cup of butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup of hot soup in to the roux. Keep stirring until you add 4 cups of soup into the mixture. Add back into the soup pot.
- Simmer, stirring constantly until soup begins to thicken. Add parmesan cheese and keep stirring. Stir warmed half and half, salt, and pepper into the soup. Simmer for 15-20 minutes stirring occasionally.
- Garnish with extra parmesan cheese.
Hope you enjoy it as much as I did!