Ingredients

The following ingredients have 4 Servings
  • 45 oz petite diced tomatoes (with juice)
  • 1 cup celery (finely diced )
  • 1 cup carrots (finely chopped )
  • 1 cup onions (finely diced )
  • 1 tsp oregano (finely diced )
  • 1/4 cup fresh basil (minced)
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup Parmesan Cheese (freshly grated )
  • 1/2 cup butter
  • 2 cups half and half (warmed)
  • 1 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
  • Cover and cook on Low for 5-7 hours.
  • Thirty minutes before serving make the roux.
  • Melt butter over low heat in a skillet and add in flour.
  • Stir constantly for about 5 minutes
  • Slowly add in 1 cup of hot soup.
  • Add in 3 more cups of soup and stir until smooth.
  • Put all back into the crock pot.
  • Stir and add Parmesan cheese, warmed half and half, salt and pepper
  • Add in oregano and basil.
  • Cover and let cook on low for another 30 minutes or until ready to serve.