Freezer Tomato-Basil Parmesan Soup

Tomato-Basil Parmesan Soup

From 365 Days of Slow Cooking

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