Tomato Basil Parmesan Soup

By ginnylee_60

Slow Cooker

Ingredients

• 2 14 oz cans diced tomatoes with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 tsp dried oregano or 1 Tbs fresh oregano
• 1/4 cup fresh basil
• 4 cups chicken broth
• 1/2 bay leaf
• 1/2 cup flour
• 1 cup grated Parmesan cheese
• 1/2 cup butter
• 2 cups half and half, warmed
• 1 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

1. Add tomatoes, celery, carrots, onions, broth, oregano, basil, and bay leaf to slow cooker.
2. Cover and cook on LOW for 5-7 hours until vegetables are soft. If you wand blend until smooth ot leave chunky.
3. About 30 minutes before serving prepare the roux. Melt butter over low heat and add flour. Stir roux constantly with whisk for 5-7 minutes. Whisk in 1 cup of hot soup. Add another 3 cups and stir until smooth. Put all back inyo the slow cooker. Stir and add the cheese, warmed half and half, salt and pepper.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve. Serve with warm rolls or a salad.

Key Ingredient