The Humpherys Family

Tomato-Basil Parmesan Soup

Source  Internet
Recipe Added:  2/5/2012
1 28-oz can diced tomatoes, undrained
1 cup finely diced celery
1 finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 Tbsp dried basil
1 bay leaf
 4 cups chicken broth
1/2 cup flour
1/2 cup butter
1 1/2 cup grated Parmesan cheese
2 cups half & half, warmed
1 tsp salt
1/4 tsp black pepper
Add tomatoes, celery, carrots, onion, oregano, basil, bay leaf, and broth to a large crock pot. Cover and cook on low 5-7 hours, until veggies are soft and the spices have blended.

About 30 minutes before serving, make a roux. Melt the butter in a sauce pan over low heat and add the flour. Stir constantly with a whisk about 5 minutes. Keep temperature on low. Stir in 4 cups of soup very slowly alternating with stirring until smooth. Return the roux to the slow cooker and stir. Add the Parmesan cheese and half & half. Season with salt and pepper and extra basil and oregano, if needed. Stir, and heat through.
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