'Tomato basil Parmesan soup in slow cooker'

Recipe from: Utah.todaysmama.com

Ingredients:

2 (14 oz) cabs 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 T fresh oregano 

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

1/2 bay leaf

1/2 cup flour

1 cup Parmesan cheese

1/2 cup butter

2 cups half & half, warmed 

1 tsp salt 

1/4 tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil & bay leaf to a large slow cooker.

2. Cover & cook on low for 5-7 hours. Until flavors are blended & vegetables are soft.

3. About 30 min before serving prepare a roux. Melt butter over low heat in a skillet & add flour. Stir constantly with a whisk for 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups & stir until smooth. Add all back into the slow cooker. Stir & add the Parmesan cheese, warmed half & half, & salt & pepper. Add additional basil & oregano if needed. 

4. Cover & cook on low for another 30 min or so until ready to serve.

Makes about 2 quarts (8 servings)