Tomato-Basil Parmesan Soup
2 (14 oz) cans of diced tomatoes with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano (or 1 TB fresh oregano)
1 TB dried basil (or 1/4 cup fresh basil)
4 cups of chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half
1 tsp salt
¼ tsp black pepper
Gallon freezer bag
1. Label gallon bag with name, crock pot low 5- 7 hours, and numbers #1-4.
2. Chop up celery, onions, and carrots in small food processer.
3. Put all the items in the bag. And freeze flat between 2 cookie sheets (about 4 hrs). Then store in freezer, I put mine upright for more room.
*** Variation: If you don’t want the chunks in your soup, use an immersion blender to puree the vegetables.
*** Variation: Add chopped zucchini and/or squash when you have it on hand.
*** For a Gluten Free version use 3-4TB corn starch mixed with enough cold water to make smooth in place of the flour.
*** Serve with Hot Chile Grilled Cheese
Link to printable Recipe and Grocery List: Freezer Tomato-Basil Parmesan Soup