Page 16 - Alaska Parent Spring 2021
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let’s eat comfort Bowls of
Hearty and healthy, these slow-cooked soups are easy to make, loaded with veggies and packed with flavor. For less-fuss weeknight dinners, prepare these crockpot recipes at the start of your day and come home to a steaming meal your family will love!
  Creamy Tomato Soup
................................................................... Makes about 9 1/4 cups
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 rind and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
• 1 Tbs olive oil
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 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)
• Parmesan or Romano cheese rind (optional)
• 1 bay leaf
• 2 Tbs unsalted butter
• 2 Tbs flour
• 1/3 cup grated Pecorino
Romano cheese
• 1 3/4 cups reduced fat
(2%) milk, warmed
• Salt, to taste
• Black pepper, to taste
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.
NOTE: This soup freezes well, so don’t worry if this makes too much. Freeze it in small containers for quick meals on busy weeknights.
Check out the original Recipe at
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