So last night what we really did was this:
Because Buffalo was under so much snow the NFL moved the Buffalo vs. Jets game to Detroit. Then they offered free tickets! Of course we went. A 3 hour drive across Michigan to see the Bills? We are there.
My children got to attend their first NFL game. It was actually a great game for them to attend. The Bills not only won 38-3 but the staff at Ford Field was absolutely amazing. From start to finish everyone was friendly and went out of their way to be helpful when we asked questions about seating, parking and how to get back to the highway. That they actually repainted the field with the Buffalo symbol was itself a very classy thing to do.
But, that meant dinner last night was actually Gyros at the game. Which were excellent by the way! I was pleasantly surprised.
I made this slow cooker soup over the weekend and I really wanted to post it because it was such a great, cold night meal. Cooking it in the slow cooker meant minimal fussiness with the dish. I know I am always looking for great slow cooker recipes around the holidays to give me more time to do the things I really want to do.
We loved this soup. There was enough for lunches the next day and I think it was even better then.
I served this dish with a side of grilled cheese for dunking. Comfort food at its finest.
For my mostly gluten-free son this was a yummy gluten-free soup and I made his grilled cheese with his gluten-free bread.
- 4 cups chicken stock
- 4 cans (15 oz) undrained petit diced tomatoes
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 large sweet onion, diced
- 2 TBSP cornstarch
- 1/4 cup water
2 cups half and half
1 cup freshly grated Parmesan cheese (plus extra for garnish if desired)
- 1/4 cup fresh basil, chopped
- salt and pepper to taste
- Add chicken stock, tomatoes, celery, carrots and onion to the bowl of the slow cooker. Stir well.
- Cook on low 5-7 hours or until all vegetables are softened.
- Add half and half and Parmesan cheese. Stir well until cheese has melted.
- Remove soup from slow cooker bowl to blend in batches in a blender (or use an immersion blender in the slow cooker bowl) until vegetables are smooth.
- Return pureed soup to slow cooker.
- Dissolve 2 TBSP of cornstarch in water and add to vegetable puree. Heat for an additional 30 minutes.
- Add chopped basil, salt and pepper to taste just before serving.