Ingredients

The following ingredients have 7 Servings
  • 3 (15 oz.) cans petit diced tomatoes, undrained
  • 1 cup finely chopped celery
  • 1 cup minced onion
  • 1 cup finely diced carrots
  • 3 cups chicken broth
  • 1/2 cup flour
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup butter
  • 2 cups half and half
  • 1 tsp salt
  • pepper to taste
  • 1 tsp dried oregano
  • 1/4 cup fresh basil, minced

Instruction

  • In a slow cooker, combine tomatoes, celery, onion, carrots and broth. Cover and cook on low for 5-7 hours.
  • Forty five minutes before the soup is done, melt to butter in a deep skillet or large pot. Then whisk in the flour. Whisk for 5 minutes.
  • Slowly whisk in the half and half, followed by 1 -2 cups of the soup mixture from the pot. Whisk until smooth and well blended.
  • Then pour the flour/half and half mixture into the slow cooker with the remaining soup mixture.
  • Add the Parmesan cheese to the crock pot and stir soup to combine until cheese is melted.
  • Mix in salt, pepper, oregano, and basil. Cover and cook on low for 30 more minutes. Serve as is or blend with an immersion blender until smooth and serve. Serves 6-8