This is one of my favourite soups to make and eat – healthy AND delicious – win! I made a big pot of it last week and had it for lunch every day – really warming now the weather is feeling a bit colder. It is a bit of faff with making the roux, but so worth the extra effort. I usually cook this soup in the slow cooker, but it can be done just as easily on the hob.
- 2 sticks celery
- 1 large carrot
- 1 onion
- 1 tbsp oil (I used rapeseed)
- 1 tin chopped tomatoes (14oz approx)
- 1 tsp thyme
- 1 bay leaf
- 2 handfuls of chopped basil
- 1 parmesan crust (optional)
- Chicken stock
- 2 tbsp flour
- 25g butter
1. Finely dice the celery, carrots and onion and cook over a medium heat in the oil until slightly softened and turning golden, then add to slow cooker.
2. Add tin of tomatoes and juice, herbs and bay leaf, and cheese rind (if using). Add chicken stock. I know I haven’t given an amount, I always do mine by eye/feel, so just use however much you feel is appropriate.
3. Cook on low for six hours or high for four hours, then blend with a hand blender.
4. Make a roux by melting the butter in a small pan, then add flour and mix well. Add milk gradually (about half a pint – again, I didn’t measure – sorry) stirring all the time, to make a white sauce. When thickened, add to soup and mix well. Season to taste.
You can add a little parmesan to the mixture and stir in at this point, or serve it with the parmesan grated on top, which is my preference.
Eat and enjoy!