Tomato-Basil Parmesan Soup

I found this recipe for Tomato-Basil Parmesan Soup on Pinterest and after I pinned it, three people told me it was delicious so I knew I had to try it!

Tomato-Basil Parmesan Soup

Makes about 2 quarts or approximately 8 servings!

2 (14 oz) cans diced tomatoes, with juice (I used my own canned tomatoes)

1 cup finely diced celery (didn’t have any so I omitted this)

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter (I used unsalted)

2 cups half and half, warmed (I used 2% milk, that’s what I had)

1 tsp salt (I omitted this because my canned tomatoes already have salt in them so I didn’t want it too salty!)

¼ tsp black pepper

1.  In a slow cooker add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf.

2.  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

3.  About 30 minutes before serving prepare a roux. Melt 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 and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half or milk, salt and pepper.  Add additional basil and oregano if needed (sometimes you will need to add more because as it cooks the spices can become bland).

4.  Cover and cook on low for another 30 minutes or so until ready to serve.