Tomato Basil Parmesan Soup

Insert Jaimee's intro here:

Tomato Basil Parmesan Soup

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 tsp. dried oregano (or 1 Tbsp. fresh oregano)

- 1 Tbsp. dried basil (or 1/4 cup fresh basil)

- 4 cups chicken broth

- 1/2 bay leaf

- 1/2 cup flour

- 1/2 cup butter

- 1 cup Parmesan cheese

- 1 pint (2 cups) Half and Half, warmed

- 1 tsp. salt

- 1/4 tsp. black pepper

DIRECTIONS:

1) Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf to a large slow cooker. If using fresh oregano and basil, then add it now, but if using dried oregano and basil then add it in the last hour of cook time.

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. Do this by melting butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add all of this back into the slow cooker.

4) Stir and add the Parmesan cheese, warmed Half and Half, salt, and pepper. Cover and cook on LOW for another hour until ready to serve. So good!