Recipe Wednesday: Tomato Basil Soup

Sorry, this post has no pictures. I made this soup last night because we had a couple in our ward over for dinner and the wife just asked me for the recipe so I typed it up for her and said, "I should share this on my blog too!" So there you go. This soup is so dang yummy. We have it probably once or twice a month. I usually double the recipe and then we have it as leftovers for days. So yummy.
Kevin made some delicious bread to go along with it. We make such a team. :)

This recipe is super easy to do both on the stove or the crock pot and I'll give directions for both.

1 28 oz can crushed tomatoes with juice

4 cups broth (I used vegetable but you can use whatever you want)

1/2 onion

1 celery stalk

2 carrots

2 cloves garlic

1/8 cup basil (I just use dried)

2 T oregeno

2 T Italian seasonings

Chop everything up and pour it all in your pot or crock pot. On the stove let it simmer for a couple of hours, or in the crock pot have it going on low for 6-8 hours.

1/2 hour before you want to eat, make a roux:

2 T butter

1/4 cup flour

1 1/2 cup milk

1/4 cup Parmesan cheese

1/4 cup Mozzarella cheese

Melt the butter in a pan, use a whisk to stir in flour. Turn to LOW and slowly add milk. When it's smooth, slowly add the cheeses and keep stirring. 

Take your soup about 1 cup at a time and mix it into the pan with your roux until the pan is full. Then add the entire contents of your pan back into your pot or crock pot and mix it up really well. Let it simmer (or sit in the crock pot some more) for about 1/2 hour until ready to serve.

If you're lucky you'll have an awesome husband who makes amazing bread to go along with this soup. But if not, it's still really yummy.