This is the perfect meal for these fall evenings when the weather is getting colder. This recipe has received plenty of great feedback over at Love Bakes Good Cakes. Here’s what readers have had to say about it:
Thanks for sharing this recipe! I found it via Pinterest earlier in the week and made the soup on Thursday. Delicious! And very easy to make. I have plenty of leftovers in the freezer for another night.
This soup was absolutely delicious! And so easy to make!!
For the soup:
2 cans (14.5 oz each) Hunt’s Diced Tomatoes with Basil, Garlic & Oregano
2 stalks celery, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
2 tsp. Italian seasoning
1 carton (32 oz.) vegetable or chicken broth
½ cup (1 stick) butter
½ cup all-purpose flour
1 cup Parmesan cheese
2 cups half & half
Salt and pepper, to taste
For the bread bowls:
1 cup + 3 tbsp. warm water
2 tbsp. olive oil
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp. sugar
1 tsp. salt
3 cups bread flour
2½ tsp. active dry yeast
To make the soup:
Place the tomatoes, celery, carrots, onion, Italian seasoning and broth in a 5 qt. slow cooker. Cover and cook on LOW for 6-8 hours.
If you prefer a smoother soup, use an immersion blender or regular blender to process the soup until smooth. About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the flour, stirring constantly. Slowly add the half & half, whisking constantly. Cook mixture until smooth and thoroughly combined. Remove from the heat and add in the cheese. Stir until melted. Add this mixture to the slow cooker and stir well. Cover the slow cooker, continue to cook an additional 30 minutes.
To make the bread bowls:
Place ingredients in a bread machine pan in the order suggested by the manufacturer. Select the dough setting.
When the cycle is complete, turn the dough out onto a floured surface and divide into 4 equal portions. Shape each piece into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled – about 30-45 minutes.
Bake at 400°F for 18-23 minutes or until the bread is golden brown. Allow to cool.
To serve: Cut off the top portion of the bread. Carefully hollow out the bowl leaving a ¼-inch shell. Fill the bowl with soup.
Quick Tip: Add some red pepper flakes for a spicier flavor!
Thanks to Love Bakes Good Cakes for this delicious and comforting soup!