Ingredients
- 2 14oz ea can diced tomatoes, undrained
- 1 cup celery , finely chopped
- 1 cup carrots, finely chopped
- 1 cup onions, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 4 cups chicken broth
- 1/2 of a bay leaf
- ½ cup flour
- 1 cup Parmesan Cheese
- ½ cup butter
- 1.5-2 cups half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
Directions
Add tomatoes and juice, celery, carrots, chicken broth, onions, oregano, basil, bay leaf to slow cooker. Cover and cook on low for 5-7 hours. About 30 minutes before serving, melt butter in skillet, add flour. Whisk in 1 cup of the soup. Add another 3 cups until smooth. Put all in slow cooker. Add the Parmesan cheese, warmed 1/2 and 1/2, salt and pepper. Cover and cook on low for 30 minutes. |