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TOMATO - Tomato Basil Parmesan Soup
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| Tomato Basil Parmesan Soup | |
| 1 (28 oz) can | diced tomatoes, with juice |
| 1 c | celery, finely diced |
| 1 c | carrots, finely diced |
| 1 c | yellow onion, finely diced |
| 1 t | dried oregano |
| 1 T | dried basil |
| 4 c | chicken broth, (vegetable broth if making for Karian) |
| 1/2 | bay leaf |
| 1/2 c | flour |
| 1 c | Parmesan cheese |
| 1/2 c | butter |
| 2 cups | half and half cream, warmed |
| 1 t | salt |
| 1/4 t | pepper |
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to crock pot
Cover and cook on low for 7 hours.
An hour before serving, melt butter over low heat in a skillet and add flour.
Stir constantly with a whisk for 5-7 minutes.
Slowly stir in 1 cup hot soup.
Add another 3 cups and stir until smooth.
Add all back into the slow cooker.
Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
Cover and cook on LOW for another hour until ready to serve.
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