Parmesan Tomato Basil Soup - Pinterest Success

Looking for an easy but yummy soup? This is totally your answer.  The first time I prepared it we had grilled cheese with it and quickly realized that the soup alone is a meal.  I've made it so many times since then I've lost count.  I like mine a bit more on the tomato side so I use 3 cans of diced tomatoes but you can decide for yourself.

REALLY need to work on my pictures!

Ingredients:
2 (14 oz) cans Diced Tomatoes, with juice
1 C finely diced Celery
1 C finely diced Carrots
1 C finely diced Onions
1 tsp dried Oregano or 1 T fresh Oregano
1 TBS dried Basil or 1/4 cup fresh Basil
4 C Chicken broth
½ Bay Leaf
½ C Flour
1 C Parmesan Cheese
½ C Butter
2 C Half and Half, warmed
1 tsp Salt
¼ tsp Black Pepper


Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
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, salt and pepper. Add additional basil and oregano if needed.
Cover and cook on LOW for another 30 minutes or so until ready to serve.


I serve with Parmesan Cheese shavings over the top just because it looks fancy :-)


Makes about 8 servings


Originally pinned by: http://utah.todaysmama.com/