1 c celery, diced finely
1 c carrots, diced finely
1 c onion, diced finely
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp dried basil (or 1/4 c fresh)
4 c chicken broth
1/2 bay leaf
1/2 c flour
1/2 c butter
2 c half and half, warmed
1 c freshly grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
About 30 minutes before serving, make a roux from the butter and flour. Slowly stir in 1 cup of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add in Parmesan cheese, warmed half and half, salt and pepper. Add addition basil and oregano if needed.
Serve with rolls or bread bowls!
From 365daysofcrockpot.com
Instant Pot Version:
1 tsp salt
1/4 tsp pepper
Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
About 30 minutes before serving, make a roux from the butter and flour. Slowly stir in 1 cup of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add in Parmesan cheese, warmed half and half, salt and pepper. Add addition basil and oregano if needed.
Serve with rolls or bread bowls!
From 365daysofcrockpot.com
Instant Pot Version:
*Use crushed tomatoes, grated carrots, full bay leaf! Can use plain milk instead of half and half...
Turn Instant Pot to saute while you prepare your vegetables. Add oil to the pot. Add onions and saute for 3 minutes. Then add the carrots and celery and saute for 1 more minute. Pour the broth into the pot along with the crushed tomatoes.
Add in oregano, basil, and bay leaf.
Cover the pot and turn off the saute function. Make the valve is sealed. Set the timer to cook for 5 minutes. When the pot starts counting down from 5 (it will probably take about 10 minutes for it to come to pressure), melt the butter in the microwave or on the stove top. Once butter is melted, whisk in the flour, one tablespoon at a time. It will form a thick mixture.
By this time, the Instant Pot has probably beeped. let the pot sit for about 5-10 minutes, then open the valve to release pressure. Turn Pot back to saute function. Ladle one cup of the hot soup into your flour mixture. Whisk it well. Then stir in the creamy mixture into the Instant Pot and whisk until combined. Let it cook for a few minutes on the saute setting, stirring regularly to cook out the flour taste.
Add in the milk and the Parmesan cheese, and the salt and pepper. Whisk. Taste at this point and season to taste.
Healthy alternative:
Substitute Vegetable broth for chicken broth
Make roux from whole wheat flour and coconut oil
Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)
Substitutions from letfoodheal.blogspot.com
Healthy alternative:
Substitute Vegetable broth for chicken broth
Make roux from whole wheat flour and coconut oil
Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)
Substitutions from letfoodheal.blogspot.com
