creamy tomato basil soup
Servings 8 servings
Ingredients
- 2 14 oz cans diced tomatoes, with juice
- 1 cup or more, finely diced celery
- 1 cup or more, finely diced carrots
- 1 cup or more, finely diced onions
- 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
- 1 bay leaf
- 1/4 cup fresh basil torn
- 4 cups chicken or vegetable broth
- ½ cup butter
- ½ cup flour
- 1 cup grated Parmesan cheese
- 2 cups half and half warmed (can omit)
- salt and pepper to taste
Instructions
- Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours or high for 3-4 hours, until flavors are blended and vegetables are soft. Using an immersion blender, blend broth and veggies together after cooking. (If you prefer a chunkier texture you can leave it as is or even blend just some of it.)
- 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 1-2 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.
- Cover and cook on LOW for another 30 minutes or so.
