Slow Cooker Tomato Basil Parmesan Soup

Since I returned from Kentucky, I have been making meal plans for each week. It is one of my many New Year’s Resolutions. We are half way through January and I’m still doing it, so I think I deserve an award… right?

So, what’s for dinner tonight? A recipe I haven’t tried before but sounded delicious-I found it on a blog called The Girl Who Ate Everything.

Slow Cooker Tomato Basil Parmesan Soup

It’s already simmering in my crock pot making my home smell wonderful.

Here’s the recipe:

Ingredients

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
• 1/4 cup fresh basil
• 4 cups chicken broth
• ½ bay leaf
• ½ cup flour
• 1 cup grated Parmesan cheese
• ½ cup butter
• 2 cups half and half, warmed (substitute milk for less calories)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth. If you have a hand immersion blender that would work great. If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return blended veggies back to the slow cooker.
3. About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk 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.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve. Serve with warm rolls and a green salad.