Tomato-Basil Parmesan Soup

Relief Society Saturday Activity 11/3/12

2 (14 oz.) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 TBS. fresh oregano
1 TBS. dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
1 tsp. salt
1/4 tsp. black pepper
2 cups half and half, warmed

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano and basil.  Cover and cook for 5-7 hours, until flavors are blended and vegetables are soft.  

About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; constantly stir with a whisk for 5-7 mins.  Slowly stir in 1 cup hot soup from the slow cooker.  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.