2 (14oz) cans diced tomato with juice
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onions
1 tsp dried or 1 tbs fresh oregano
1 tbs dried or 1/4 cup fresh basil
4 cups chicken broth
1/2 cup flour
1/2 cup butter
1 cup parmesan
2 cups half & half warmed
1 tsp salt
1/4 tsp pepper
What to Do:
Add tomatoes, celery, carrots, onions, chicken broth, oregano and basil to slow cooker.. Cover and cook on low heat for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving, prepare a roux; Melt butter on low heat in skillet and add flour. Stir constantly with whisk for 5-7 minutes. Stir in 1 cup hot brother and stir until smooth. Add another 3 cups of broth and stir until smooth. Add back into slow cooker. Stir in parmesan, half & half (warmed!) and salt and pepper. Add additional basil and oregano if needed. (Over the hours the original herbs will have become bland in slow cooker).
Cover and cook on low for another 30 minutes, until ready to serve.
My Thoughts:
Made this on a snowy day when I was hit in the head with a sack of bricks (or a head cold, whatever) and this basically made my freaking world. I bought a baguette to dip in the soup and it was super delicious. For sure a favorite for snowy days!
