Recipe Of The Week 12/29: Crock-Pot Creamy Tomato Soup

Makes 6 Servings

Ingredients:

• 1 tbsp olive oil
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 28 oz can whole plum tomatoes, with juice
• 1 tsp thyme
• 1/4 cup fresh basil
• 3 1/2 cups reduced sodium chicken broth, or vegetable for vegetarians
• Parmesan or Romano cheese rind, optional
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/3 cup grated Pecorino Romano cheese
• 1 3/4 cups reduced fat, 2% milk, warmed
• salt, to taste
• black pepper, to taste

Directions:

• Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
• Add to slow cooker.
• Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
• Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
• Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
• Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
• Melt the butter over low heat in a large skillet and add the flour.
• Stir constantly with a whisk for 4 to 5 minutes.
• Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
• Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
• Cover and cook on low 30 more minutes.

Meal Plan Check Boxes:

1 Protein
2 Fats
2 Vegetables

Nutritional Facts: Calories: 1 1/2 cups, Calories: 177, Carbohydrates: 17 g, Protein: 8 g, Fat: 10 g,

Adapted From: https://www.skinnytaste.com/crock-pot-creamy-tomato-soup/#recipe