tomato basil parmesan soup

Oh. my. yummy. goodness! We had this soup for dinner tonight. I found the recipe in an article in Lynn's BYU alumni magazine and had it tucked away in my "recipes to try" file. We're trying to incorporate more veggies in our diet, so I gave it a try. So glad I did--it's a keeper. And the smell of it cooking is amazing!

TOMATO-BASIL PARMESAN SOUP

2 14 oz. cans diced tomatoes, with juice (I stuck mine in the blender quickly to break up the chunks)
1 c. finely diced celery
1 c. finely diced carrots (about 2 small)
4 cups chicken broth
1 c. finely diced onions (I used my dehydrated from the cannery)
1/2 bay leaf
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour (yes, I used whole wheat)
1 c. Parmesan cheese
2 c. half and half, warmed
1 tsp. salt (I omitted)
1/4 tsp. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices (if using fresh oregano and basil. If using dried oregano and basil, add them in the last hour of cook time.) Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly for 5 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

***Oops. I transposed in my mind the directions for the spices. I used dried and put them in with everything else at the beginning. Also, we were very hungry so I didn't cook it another hour in the end. :) I tried a spoonful before adding the half and half and it was delicious. I'm thinking I could cut down on the fat--or maybe not.

Recipe from: 365daysofcrockpot.com