Tomato Basil Parmesan Soup in the Crockpot

Though we live in LA and we just finished a weekend with highs in 80 degree range, I assure you that it does get a bit brisk outside during winter here. At the first hint of a cold snap and a chance to throw on my winter boots, I definitely jumped at the chance to make this recipe from Today's Mama for a weekend dinner.

I followed the recipe almost exactly with the following recommended substitutions which just add to the yummy AND make it gluten-free:

• Only 2 cups of half and half
• Gluten-free flour subbed for regular flour for the roux
• Didn't have a bay leaf so omitted it
• Add 1/3 cup of white wine and 1/4 cup of cooking sherry (or just up the white wine if you don't have any sherry!)

We served it topped with fresh parmesan and a little chopped fresh basil. And voila, the perfect companion to a grilled cheese on a mildly chilly (or freezing) day, depending on your current geographic location. Mangia!