Tomato Basil Parmesan Soup
2 (14 ounce) cans diced tomatoes, don't drain
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
If you have 1 tablespoon fresh oregano and 1/4 cup fresh basil to chop up, you'll add it here too, otherwise just add dried spices at the end with the roux, milk and Parmesan.
1/2 bay leaf
|This is what they look like in the slow-cooker|
Place these ingredients into your slow-cooker and set to low. Cook for 5 to 7 hours to soften vegetables and blend flavors.
1/2 cup flour
1/2 cup butter
2 cups half and half, warmed (milk works great too)
1 teaspoon salt
1/4 teaspoon pepper
1 tsp dried oregano (if you didn't use fresh)
1 Tablespoon dried basil (if you didn't use fresh)
1 cup Parmesan cheese
|After adding the roux|
About an hour before serving make a roux by melting the butter and stirring in the flour. Cook mixture for 5-7 minutes, stirring constantly with a whisk. Remove from heat and slowly stir in 1 cup of the hot soup. Add another 3 cups of hot soup and stir until smooth. While I'm making my roux, I'm also heating up the half and half in a sauce pan on medium-low. Add the roux, Stir.
Also add warmed half and half, Parmesan, dried spices, and salt and pepper to the slow-cooker, I usually give this a quick stir before replacing the lid. Cook for one more hour on Low, until you're ready to serve.