Slow Cooker Tomato Basil Parmesan Soup

Slow Cooker Tomato Basil Parmesan Soup

Makes 2 quarts

2 – 14 oz. cans diced tomatoes with juice

1 c. finely diced celery

1 c. finely diced carrots

1 c. finely diced onions

1 tsp. oregano

1 Tlbs. basil

4 c. chicken broth

½ bay leaf

½ c. flour

1 c. parmesan cheese

¼ - ½ c. butter

2 c. half & half, warmed

1 tsp. salt

¼ tsp. pepper

To slow cooker add tomatoes, celery, carrots, onions, oregan, basil, bay leaf and broth.  Cook on low 5-7 hours. About 30 min before serving, melt butter and add flour over low heat.  Stir constantly with whisk 5-7 min. to make roux.  Slowly add 1 c. hot soup and add another 3 cups.  Stir until smooth.  Add all back into slow cooker.  Add parmesan cheese, half & half and salt/pepper.  Add more basil if needed.  Cook on low an additional 30 min.

*might try adding bacon as a topping.