I am SO ready to say goodbye to Monday. It’s been cold, cloudy, and wet all day. Bring on the warmer temperatures they’re calling for tomorrow and some sunshine! Or spring. I’ll take either.
I have since parked it on my couch in my PJs and am catching up on some quality TV…you know, Pretty Little Liars, Real Housewives, Private Practice. Oh, I also reorganized my boards on Pinterest. Am I boring you yet?
When I got home, I was ready to get warm and cozy so I had a nice bowl of soup that I made in the crock pot. Soup always warms you from the inside out.
I’m pretty much obsessed with anything I can make in my crock pot these days. It’s just so easy and involves little to no clean up if you use a liner. Minimal clean up is my kind of cookin’.
The original recipe called for it to be cooked on low for 5-7 hours but, in case y’all haven’t noticed, I’m far too impatient for that. So, I sped it up for a quicker meal but if you’re leaving this in while you’re at work all day, 7 hours would be perfect.
Tomato, Basil and Goat Cheese Crock Pot Soup
Adapted from 365 Days of Slow Cooking
Makes about 2 quarts
- 2 (14 oz) cans diced tomatoes, with juice
- 1 cup finely diced onions
- 1 tsp dried oregano or 1 T fresh oregano
- 1 T dried basil or 1/4 cup fresh basil
- 4 cups chicken broth
- 1 bay leaf
- ½ cup flour
- 1 cup Goat cheese
- ½ cup butter
- 2 cups half and half, warmed
- 1 tsp salt
- ¼ tsp black pepper
1. Add tomatoes, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on HIGH for 2 1/2 hours, until flavors are blended and vegetables are soft.
3. Once the soup is done, prepare a roux. Melt butter over low heat in a skillet and gradually whisk in flour. Whisk constantly until ingredients are smooth. Slowly stir in a cup of the soup. Add in 3 additional cups and stir until smooth. Combine the roux/soup mixture back into the crock pot and stir in goat cheese, warmed half and half and salt and pepper. This is the time to adjust the seasonings if some of the flavor cooked out.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
This soup was delicious and the goat cheese goes great with the tomatoes. It has also given me lunch for a few days and some to store in the freezer for the next cold, dreary day when I need a creamy, slurpable pick-me-up.
Now, back to being cozy on the couch with two snoring puppies!