Crock Pot Tomato Basil Soup

• Produce

  • 1/4 cup Basil, fresh
  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Onions
  • 1 tsp Oregano, dried
  • 3 15 oz. cans Petit diced tomatoes, with juice

• Canned Goods

  • 4 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 cup Flour
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 2 cup Half and half
  • 1 cup Parmesan cheese

Found on yourhomebasedmom.com

Description

Ingredients

• 3 - 15 oz. cans of petit diced tomatoes, with juice
• 1 C finely diced celery
• 1 C finely chopped carrots
• 1 C finely diced onions
• 1 tsp dried oregano
• ¼ C fresh basil, minced
• 4 C chicken broth
• ½ C flour
• 1 C freshly grated Parmesan Cheese
• ½ C butter
• 2 C half and half, warmed
• 1 tsp salt
• ¼ tsp black pepper

Directions

• Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
• Cover and cook on Low for 5-7 hours.
• Thirty minutes before serving make the roux.
• Melt butter over low heat in a skillet and add in flour.
• Stir constantly for about 5 minutes
• Slowly add in 1 cup of hot soup.
• Add in 3 more cups of soup and stir until smooth.
• Put all back into the crock pot.
• Stir and add Parmesan cheese, warmed half and half, salt and pepper
• Add in oregano and basil.
• Cover and let cook on low for another 30 minutes or until ready to serve.

Nutrition