When we were kids, my Mom made tomato soup from a can (this was because of her own bad childhood encounter with tomato soup). It was the Campbell’s tomato soup, and it never, ever tasted good. As a result, all tomato soup was repulsive to me.
I don’t know when I changed my mind on it. It was probably some event or dinner, where tomato soup was served, and I kind of had to eat it to not look ridiculous. Whenever it was, I realized that tomato soup that’s not from a can is actually kind of amazing.
Lisa gave me this recipe for Slow Cooker Tomato Basil Parmesan Soup which combines some of my most favorite foods: tomatoes, cheese . . . well that’s it. Lisa warned me that it makes a ‘crock ton.’ (haha) And it really does.
Like all crock pot soups, it’s a lot of ‘toss in the pot & cook.’
Diced tomatoes, tomato sauce, onion, basil, garlic, salt, and pepper. The recipe called for 1 tablespoon of salt and Lisa warned me that it was way too salty, especially when you add a salty cheese like Parmesan. I am not a salt person at all, so I dropped it down to 1 teaspoon.
Chad, my regular taste-tester, adds salt to everything, and he said the salt level was juuust right.
Cook for 2 hours. Then I got to use my handy new blender. I also need a ladle, because transferring the soup to the blender was a bit of a hassle. Then I whipped up a roux. I grabbed the wrong measuring cup and added 1/2 a cup of flour instead of 1/4. I don’t think it caused any real problems. Finally I tossed in the cheese, which I didn’t measure, so there was probably a little too much. Though, I mean, you can’t really have too much cheese.
On to the grilled cheese. I’ve never made it before (gasp!) which is a little ridiculous, I know. For whatever reason it always seemed way too simple to just butter the bread, but it on the pan, add some cheese & flip. I did a whole bunch of googling and decided to just go for some sourdough bread some American cheese slices – don’t judge, it’s the best melting cheese. Something I read said go for mayo instead of butter so I gave it a whirl – I burns a lot more quickly than regular cheese, but the taste is still amazing.
I will absolutely make this soup again, and of course I’ll be living off of grilled cheese from now on.