Monday, October 8, 2012

Tomato Basil Parmesan Soup - Skinny Style!

:: Ingredients ::

4 cups water
2 chicken bouillon cubes
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp Italian seasoning
1/4 cup fresh basil {garnish}
1 tsp fresh diced garlic
½ bay leaf
1 tsp salt
1/2 tsp black pepper
½ cup flour
½ cup butter
 2 cups skim milk
1 cup Parmesan or Asiago shredded cheese

 Makes about 2 quarts (about 8 servings)
Approx. 234 calories per serving

:: Directions :: 

Bring water to a boil in a saucepan or the microwave. 
Add to the slow cooker with the two bouillon cubes. 
Add tomatoes, celery, carrots, chicken broth, onions, garlic, salt, pepper, italian spice and bay leaf.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
Approximately 6 hours in blend the ingredients together with a hand mixer until smooth.
About 30 minutes before serving, prepare a roux. 
Melt butter over low heat in a skillet and add flour. 
Stir constantly with a whisk for 2-3 minutes. 
Slowly add the milk, stirring as you do so. 
When thoroughly blended and smooth add to the slow cooker slowly, stirring as you do so.  
Stir in the Parmesan cheese. 
Cover and cook on LOW for another 30 minutes or so until ready to serve.

I just added a few things and skinny-fied it to fit into my diet plan. 

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