Description
Thick and creamy tomato soup with orzo made in the slow cooker.
Ingredients
Scale
- 1/2 cup butter
- 2 carrots, peeled and chopped
- 1/2 cup diced onion
- 1 rib of celery, diced
- 1 tsp dried oregano
- 1 Tbsp dried basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup flour
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 bay leaf
- 1/2 cup orzo
- 1 (12 oz) can evaporated milk
- Parmesan cheese, for topping
Instructions
- Heat a pan over medium high heat and add in the butter. Let it melt. Add in the carrots, onion, celery, oregano, basil, salt, pepper and garlic powder. Saute for 3 minutes.
- Whisk in the flour, one tablespoon at a time, until creamy and smooth (no lumps). Pour in 1 cup of the broth and whisk until smooth.
- Transfer the mixture to the slow cooker (I did this whole part inside my slow cooker because it has a stovetop setting).
- Stir in the remaining broth, crushed tomatoes and bay leaf.
- Cover and cook on low for 3 hours. Discard the bay leaf.
- Optional step: use an immersion blender to blend until smooth.
- Stir in the orzo. Replace the lid and cook for 30 minutes or until orzo is cooked through.
- Temper the evaporated milk by stirring a cup of the hot soup into the milk. Then stir the mixture into the slow cooker.
- Ladle into bowls and top with a tablespoon of parmesan cheese. Enjoy!
- Category: Soup
- Method: Slow Cooker