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.

Source

Servings/Yield