Tomato Basil Parmesan Soup (Crockpot)

By Texaschef11

Ingredients

• 2 cans (14-ounces each) diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 4 cups chicken broth (I used 4 cups of water + 4 chicken bouillon cubes)
• 1 onion, finely diced
• 1/2 bay leaf
• 1 tsp. dried oregano
• 1 Tbs. dried basil
• 1/2 cup butter
• 1/2 cup flour
• 1 cup Parmesan cheese
• 2 cups half and half, warmed
• 1 tsp. salt
• 1/4 tsp. black pepper

Preparation

Step 1

In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.

Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.


About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.

Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.


Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread. Makes about 2 quarts--6-8 servings.
Enjoy!