One thing we don't want to do is rely on take out/fast food. In addition to the health/nutritional concerns, who wants to spend all that money? So, we have been experimenting with both make-ahead freezer meals and the trusty old crockpot. Though this recipe wasn't our first crockpot adventure, it is the one I can most easily blog on at the moment (since it is someone else's recipe...).
So, here you have it... Tomato Basil Parmesan Soup in the Crockpot
We made some minor adjustments like:
- Added extra tomatoes. A small can of the Del Fratelli seasoned ones (with garlic and herbs).
- Used Parmesan Rind instead of grated Parmesan.
- Minced the carrots, celery, and onion in the food processor to make the soup creamier.
- Followed the suggestion of cutting the cream with milk for a lighter soup.
And, you know what, this was pretty excellent. It made enough that we were able to freeze some and will enjoy it a few more times! YAY!
I am not sure that we will go with the Parmesan rind again. I am curious what the grated Parmesan would do to the texture of the soup. Instead, we end up with these delicious melty rinds that were fun to chew on, but I am not sure they added much to the flavor or texture of the soup.
Long and short of it is, we will be enjoying this soup for a few more meals, and will likely be making it again soon. I have suggested crockpot soup once a week. We will see how that goes.
Oh, and be sure to pick up a loaf of good crusty bread to go with the soup. It makes it a delectable meal!