Ingredients
-
1
-
1
-
1
-
1
-
28
-
1
-
1/4
-
3 1/2
-
-
1
-
2
-
2
-
1/3
-
1 3/4
-
Directions
Crock pot soups are perfect to come home to when the weather starts getting colder. A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini Fideo Soup.,Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup with a half sandwich (whole wheat grilled cheese yum!).,
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Steps
|
1
Done
|
Add to Slow Cooker |
|
2
Done
|
Pour the Juice of the Tomatoes Into the Slow Cooker, Then Roughly Crush the Tomatoes With Your Hands; Add to Slow Cooker. |
|
3
Done
|
Then Add Chicken (or Vegetable Broth), the Cheese Rind (if Using) Thyme, Basil, and Bay Leaf. |
|
4
Done
|
Cover and Cook on Low For 6 Hours, Until the Vegetables Get Soft and the Flavors Blend. |
|
5
Done
|
Remove the Cheese Rid and, Using an Immersion Blender, Blend the Soup Until Smooth (or You Can Carefully Do This in Small Batches in the Blender). |
|
6
Done
|
Melt the Butter Over Low Heat in a Large Skillet and Add the Flour. |
|
7
Done
|
Stir Constantly With a Whisk For 4 to 5 Minutes. |
|
8
Done
|
Slowly Whisk in About 1 Cup of the Hot Soup, Then Add the 1 3/4 Cups of Warmed Milk and Stir Until Smooth. |
|
9
Done
|
Pour Back Into the Slow Cooker and Stir, Add the Grated Pecorino Cheese and Adjust Salt and Pepper, to Taste. |
