Ingredients

The following ingredients have 6 Servings
  • 4 cups chicken broth
  • 2 cans (14-ounces each) diced tomatoes, undrained
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 medium onion, finely diced
  • 4 tablespoons fresh basil, chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup freshly grated Parmesan cheese
  • 2 cups half and half, warmed
  • Salt and pepper, to taste

Instruction

  • In a large slow cooker, combine the chicken broth, tomatoes, celery, carrots, onion, 2 tablespoons of the basil, bay leaf, and oregano. Stir to combine.  Place the cover on the slow cooker and cook on low for 5-7 hours, or until the vegetables are soft.
  • An hour before you are ready to serve, transfer half of the soup to a blender or a food processor and process until smooth. Return the mixture to the slow cooker.
  • In a saucepan, melt the butter. Whisk in the flour and cook for a minute. Slowly whisk in about 1 cup of the soup from the slow cooker.  Add an additional 3 cups of soup and stir until smooth.  Mix back into the slow cooker.
  • Stir in the Parmesan cheese, warmed half and half, and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour.