Crockpot Tomato Basil Parmesan Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 (14 ounce) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrot
• 4 cups chicken broth (i used 4 cups of water chicken bouillon cubes)
• 4 chicken bouillon cubes
• 1 onion, finely diced
• 1/2 bay leaf
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1/2 cup butter
• 1/2 cup flour
• 1 cup parmesan cheese
• 2 cups half-and-half, warmed
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 in a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• 2 cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• 3 about an hour before serving prepare a roux: melt butter and whisk in flour until smooth.
• 4 slowly stir in 1 cup hot soup from the slow cooker. add another 3 cups soup and stir until smooth.
• 5 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.