My garden is bursting with tomatoes... the Roma tomatoes are literally dripping off off the vine.  And I'm grateful for that... many of my veggies did not do well this year!

I'm saving the bulk of the Romas to freeze and make into sauce, but when I saw this fabulous recipe for a grown up tomato soup... some of those ripe summer tomatoes were destined for Tomato Basil Parmesan Soup.

This is a beautiful and flavorful soup!  Especially perfect with fresh garden tomatoes!




  

I made a double batch hoping to freeze some, but my family wanted to eat it for lunch the following day!

Because it is so easy, I'm making another slow cooker full tomorrow and THAT will go in the freezer!

I made a Gruyere herbed crouton to mimic tomato soup and grilled cheese sandwiches... my adult version!

The original recipe can be found on Today's Mama... I think I found this on Pinterest. I tweaked this recipe... less half and half... more basil and fresh tomatoes, and changed the cooking techniques.




STONEGABLE TOMATO BASIL PARMESAN BISQUE
28 oz. plum tomatoes or other garden tomatoes OR 2 14 oz. can of diced tomatoes
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrots
1 TBS butter
2 TBS olive oil
1 TBS fresh oregano
1/2 tsp dried oregano
1/4 cup fresh basil
2 tsp dried basil
4 cups chicken stock
1 bay leaf
1/2 cup butter
1/2 cup flour
1~ 1 1/2 cup Parmesan cheese, grated ( I use more)
1 cup half and half
1 cup whole milk
salt and pepper

Saute the onions, celery and carrots in 1 TBS butter and 2 TBS olive oil until translucent, about 5 minutes. Put the mixture in a slow cooker. Add tomatoes, oregano, basil, chicken stock and the bay leaf. Cook on low for 5-7 hours. Using a stick blender, emulsify the soup to the consistency you like. I like mine finely minced but not smooth.
At the end of the cooking time, turn the slow cooker on high.

Make a roux... Melt 1/2 cup butter in a large skillet. Add flour and whisk together. Cook for 3-4 minutes to get rid of the raw taste of the flour. Remove 1 cup the tomato soup and add to the mixture. Whisk. Add an additional 2 cups of tomato soup and whisk until smooth. Pour the roux mixture back into the soup and whisk. Add the Parmesan cheese and warmed half and half and milk. Whisk well and cook for 1/2 to 1 hours until the cheese has melted and the soup is thickened.
Garnish with extra basil and toasted crouton rounds
 
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