Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}

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Creamy Parmesan Tomato Basil Soup

Soup season is here!!  One of my favorite things about Fall is making yummy, comforting soups to help chase away the chill in the air.

Surprisingly, this has become one of my most frequently made soups during “soup season”.  Growing up, I never liked tomato soup.  In fact, I don’t really remember it being served much at home.  And once I grew up, I never really tried tomato soup until I spotted a recipe for tomato soup similar to this one.  Truth be told, it was probably the parmesan {this girl loves cheese!} that caught my eye more than anything else. A few renditions later, this is what the recipe has become at our house.  

Creamy Parmesan Tomato Basil Soup

Caleb & I both enjoy it a lot.  And if you want the true secret to what makes this tomato soup divine, here it is.  You MUST, I repeat MUST, serve with grilled cheese sandwiches.  Because what’s better than cheese in your tomato soup?  Cheese served along side your already cheesy tomato soup, of course!  The grilled cheese is wonderful dipped in the soup or torn into chunks & tossed in like croutons {my personal favorite}.

Creamy Parmesan Tomato Basil Soup

Adding one more bonus point to this already stellar soup, is the fact that it’s made in the slow cooker & super easy for any night of the week.

Creamy Parmesan Tomato Basil Soup4

Put this one on the meal plan for next week.  I know we’ll be enjoying this soup MANY times this Winter.

Creamy Parmesan Tomato Basil Soup

Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}
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Ingredients
  1. 2 - 14 oz cans tomato sauce {I use my Homemade Roasted Tomato Sauce, link below}
  2. 1 c diced celery
  3. 1 c diced carrots
  4. 1 c diced onion
  5. 4 c chicken stock {I try to use homemade when possible}
  6. 1 1/2 t dried oregano
  7. 1 1/2 T dried basil
  8. 1 bay leaf, dried
  9. 1/2 c flour {I use whole wheat}
  10. 1 - 1 1/2 c grated parmesan {I error on the side of too much :) }
  11. 1/2 c butter
  12. 2 c whole milk
  13. 1 t sea salt
  14. 1/2 t pepper
Instructions
  1. In a slow cooker, combine tomato sauce, diced vegetables, chicken stock, oregano & basil. Add bay leaf & cover. Cook on low setting 6-7 hours.
  2. About 30 minutes before serving, melt butter in a medium saucepan over low heat. Once melted, add flour & whisk constantly over the heat for 4-5 minutes. You want it thick & smooth.
  3. Remove saucepan from heat & add about 1 cup of the soup from the slow cooker. Whisk until smooth. Add 1 more cup & whisk again.
  4. Using a spoon, remove the bay leaf from the slow cooker & discard.
  5. Add the mixture from the saucepan into the slow cooker.
  6. Using an immersion blender, carefully blend soup in the slow cooker until creamy. Always make sure you keep your immersion blender submerged for your sake & your kitchen's!
  7. Stir in parmesan, milk & salt & pepper.
  8. Place lid back on slow cooker & cook on low another 30 minutes.
  9. Serve with grilled cheese sandwiches & enjoy!!
Adapted from 365 Days of Slow Cooking
Our Grace Filled Life http://ourgracefilledlife.com/

Other posts you may enjoy…

Roasted Tomato Sauce

 

Zesty Italian Chicken Sandwiches

 

Mexican Chicken Casserole


Chicken Salad

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I kind of chuckle to myself every time I make this chicken salad because I remember as a child thinking it seemed really gross every time my mom would make it.  I mean, why would anyone want to eat something with celery & nuts in it?

Well, times {& my taste buds} have changed I guess, because now I consider this one of my favorites.  In the summertime especially, I probably make this once a month, at least.  I remember the first time I made this for Caleb & he had similar sentiments as I did when I was a child. After giving it a try however, he was quickly won over & now has even requested it a few times.  The other day when I was giving him the leftover options, he even chose this over a hamburger, whoa!

Chicken SaladI’ve tried to include approximate measurements in the recipe so you have a rough idea of where to start, but this really isn’t a measure-everything kind of recipe.  I always just toss things in the bowl,  mix it up & give it a taste.  If it seems like it needs more of something, I add it.  Once you make it, you’ll see how easy it is.

We usually dish this up on a thick slice of homemade soaked wheat bread, but it’s tasty enough to be enjoyed all on it’s own too!

Chicken Salad
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Ingredients
  1. {All measurements are approximations, I never actually measure :)}
  2. 4 c. chicken, cooked & shredded
  3. 1 c. seedless grapes
  4. 1-2 medium sized apples, cored & cut into bite sized pieces
  5. 1-2 stalks celery, diced
  6. 1/2 c. pecans, chopped
  7. 1 c. mayonnaise
  8. Chives (dried or fresh), salt & pepper - to taste
Instructions
  1. Mix all ingredients in a large bowl, add more mayonnaise if needed to evenly coat the whole mixture. Taste & add more seasonings if needed. Serve immediately or chill for later serving.
  2. Enjoy!!
Our Grace Filled Life http://ourgracefilledlife.com/

Other posts you may enjoy…

Zesty Italian Chicken Sandwiches

 

Barradas

 

Mexican Chicken Casserole

 

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Barradas

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Have I mentioned that we like Mexican food?  Well, we do.

Barradas are one of my favorite Mexican dishes to make.  They are kind of a burrito-like enchilada combo.  There’s a restaurant not far from us that got us started on barradas when Caleb & I were dating.  That’s actually what we had the night Caleb proposed!

When we got married, a family friend gave us a correctional facility cookbook {Not even kidding!} that had a recipe for barradas in it!  I’ve played around with the recipe quite a bit over the last few years to get it just the way we like it, & I think I’ve finally settled on our favorite version.

So grab a tin plate & dish up some grub :).

Barradas

Barradas

2 lbs ground beef

1- 7 oz jar tomato paste

1- 7 oz jar water

1 c. salsa

1 T chili powder

1/2 t. garlic salt

2 T taco seasoning

1 can refried beans {I use my homemade refried black beans}

8 large wheat tortilla shells

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

Brown ground beef in skillet over medium heat.

Meanwhile, mix together tomato paste, water, salsa, chili powder & garlic salt in a medium bowl.  Set aside.

Once meat has browned, drain grease if necessary, then add taco seasoning & mix in.  With heat still on medium to medium-low, add the refried beans & mix in with the beef until heated through.

Create an assembly line with you tortillas, sauce mixture, beef mixture & cheese.  Take one tortilla, spread a spoonful of sauce down the center {you won’t put too much inside the barradas, you’ll pour most of it over the top}, top with a large spoonful of the beef mixture & then a sprinkling of cheese.  Roll up into a burrito & place into a 9×13 baking dish.  Repeat the process with the remaining tortilla shells, or until you run out of the meat mixture.

With the remaining sauce, pour over top.  If you have cheese remaining or you’d just like to add more cheese, you can place that on top of the sauce.

Bake for 20 minutes.

Enjoy!!

Barradas

Other posts you may enjoy…

Mexican Chicken Casserole

Aloha burgers

Roasted Tomato Sauce

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While He Was Napping | Jennifer Rizzo | French Country Cottage | Common Ground | Homemaker on a Dime | Alderberry Hill | Twelve 0 Eight | Keeping it Simple


Mexican Chicken Casserole

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We LOVE mexican food!  I’m quite certain it shows up on our meal plan weekly, & sometimes it’s hard for me to not have it more often than that!  Luckily, it’s something we both enjoy, so Caleb doesn’t complain.  This particular mexican dish has been a favorite of ours for several years now.  It’s a nice change up from our typical tacos or enchiladas for our mexican fix.

The blue corn chips in this dish give the casserole a distinct look which is kind of fun.  Obviously, white or yellow corn chips would work just fine too, but we’ve come to really enjoy these yummy chips.  In case you’re wondering, they are the Simply Balanced blue corn chips from Target, otherwise known as Tar-jay in our house :).

I love having cooked, shredded chicken already prepared & in the freezer which makes throwing this casserole together a breeze.  I like to use homemade cream of chicken soup in this recipe whenever I can {I’ll try to get that recipe up soon!}, but the canned or carton variety work too.

Mexican Chicken Casserole

12 oz. bag tortilla chips {I use Simply Balanced blue corn chips from Target}

1 lb cooked, shredded chicken

2 cans cream of chicken

1 c. milk

1/2 t. onion powder

7 oz can chopped green chilies

1 c. salsa

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

In a 9″x13″ baking dish, layer half of the tortilla chips, then half of the cooked chicken.  Mix together soup, milk, onion powder, green chilies & salsa.  Pour mixture over the top of the chips & chicken.  Layer with the remaining chips & then the remaining chicken.  Top with shredded cheese.

Bake for 30-40 minutes, or until cheese is bubbly & starting to brown.

Enjoy!!

other posts you may enjoy…

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