Ingredients

The following ingredients have 4 Servings
  • 28 ounce can crushed tomatoes (undrained)
  • 4 carrots (sliced)
  • 1 large yellow onion (chopped)
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • ¼ cup butter
  • ½ cup flour
  • ½ cup freshly shredded Parmesan cheese
  • 2 cups whole milk

Instruction

  • Add first nine ingredients, tomatoes through black pepper, to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened.
  • About 30 minutes before serving the soup, prepare the roux. Heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk.
  • Cover and cook on low for another 30 minutes. Taste for seasonings, and enjoy.