Our refrigerator is starting to fill up with leftovers and I was struggling to find a large storage container yesterday when I was done with this meal. I love how much food the past two weeks has given us.
Yesterday was Meal #13 of my personal Challenge, Tomato Basil Parmesan Soup. I found the recipe on the blog Random Thoughts and Thrills. The blog author, Debbie, posted the soup earlier this year, thank goodness she did! This soup is one of my favorite meals I've made, maybe top 10 ever.
The first step is to put most of the ingredients in the Crock Pot and then cook it for 5-7 hours. I used a small food processor to chop up the carrots (I used 4), celery (I used 4 stalks) and onion (I used half an onion) and it made everything go so quick. Using the processor's blade to chop everything for me got the veggies into tiny diced bits which were great in the soup. Before you're ready to serve you need to thicken it up with a roux and then add a few other ingredients and then allow it to cook for another 30 minutes. Nothing complicated, everything delicious.
With the veggies, parmesan cheese and diced tomatoes the soup wasn't smooth, but just slightly chunky. I'm sure you could use an immersion blender to smooth it all out, but I loved that there was texture to the soup. We didn't have any bread or croutons with dinner, but I'll be sure to have those next time.
Stephen and a friend we had over for dinner loved the soup and we can't wait to make it again. Of course the guys suggested adding some cooked, small bacon bits. But can't that be said for almost anything?
Lunches this week are going to be great with so many great leftovers and I can't wait to fill the kitchen in the office with smells of this soup.
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