This soup is really good for a cold winter day with a grilled cheese, or cute to take to a neighbor with some basil flat bread, or just a quick lunch warmed in the microwave. It's not JUST tomatoes but also has other veggies for greater health benefits. Let's get started!
This crisp bread is NOT gluten free, but I really like the glutino vegetable crackers for G free.
First dice up your carrots, onions, celery. Put it all in your crock pot with the canned tomatoes and oregano; then put your temp on medium for 4-6 hours. It will not hurt to have it on longer! |
About 30 minutes before serving melt your butter in a medium sized pan, add chicken broth, and flour keeping your temperature at a MEDIUM heat. You do NOT want to scorch the bottom or BOIL! |
SLOWLY add your pint of half and half, while constantly whisking.
Add your salt & pepper to taste, and Parmesan, then continue to whisk on a medium heat until thickened. Be patient. You don't want it gravy thick, but thicker than water for certain!
As it begins to thicken add a few cups of your soup to the pot. You need to do this because I promise your half and half will begin to scorch on it's own. Heat, NOT BOIL, and add back to your crock pot.
Sarcasm Note: ** These sandwiches are cheddar, American, pepper jack, cream cheese, and Colby grilled... you know...LOW FAT. |
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