Ingredients
14oztomatoes,(2 cans) diced, with the juice
1cupcarrots,finely diced
1cuponions,finely diced
1cupcelery,finely diced
1tspdried oregano,or 1 tbsp fresh oregano
1tbspdried basil,or ¼ cup fresh basil
4cupschicken broth
½cupbutter
½cupflour
1cupparmesan cheese
1½cupshalf and half
1tspsalt
¼tsppepper
Preparation
Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to the slow cooker.
Cover and cook on Low for 5 to 6 hours until flavors are blended and vegetables are soft.
About 30 minutes before the soup is ready prepare a roux.
Melt the butter over medium-low heat in a skillet and add ½ cup of flour. Whisk together constantly for 5 to 7 minutes.
Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed.
Cover and cook on Low for another 30 minutes.
Serve warm and enjoy.
