Tomato Basil Parmesan Soup

• Produce

  • 1 tbsp Basil, dried
  • 1 Bay leaf, small
  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Onions
  • 1 tsp Oregano, dried
  • 2 (14 oz cans Tomatoes

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

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

• Dairy

  • 1/2 cup Butter
  • 2 cups Milk
  • 1 cup Parmesan cheese

Found on foodfunfamily.com

Description

Ingredients

• 2 (14 oz) cans diced tomatoes, undrained
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onions
• 1 tsp dried oregano
• 1 T dried basil
• 4 cups chicken broth
• 1 small bay leaf
• ½ cup flour
• 1 cup Parmesan cheese
• ½ cup butter
• 2 cups milk, warmed
• 1 tsp salt
• ¼ tsp black pepper

Directions

• Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to slow cooker.
• Cover and cook on low for 5-7 hours, until vegetables are soft.
• Using a slotted spoon, remove vegetables from soup and chop in a food processor. Or use an immersion blender to process vegetables.
• About 30 minutes before serving, melt butter over low heat in a skillet. Add flour and stir constantly for 5-7 minutes.
• Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth.
• Add mixture back to the rest of the soup in the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
• Cover and cook on low for another 30 minutes or until ready to serve.
• Add additional basil and parmesan cheese and top with croutons.