oooeygooeygoodness:

Tomato Basil Parmesan Soup
Ingredients:2 (14 oz) cans diced tomatoes, with juice1 cup finely diced celery1 cup finely diced carrots1 cup finely diced onions1 tsp dried oregano or 1 T fresh oregano1 T dried basil or 1/4 cup fresh basil4 cups chicken broth½ bay leaf½ cup flour1 cup Parmesan cheese½ cup butter2 cups half and half, warmed1 tsp salt¼ tsp black pepper 
DirectionsAdd tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).Cover and cook on LOW for another 30 minutes or so until ready to serve
Jul 31, 2012 / 196 notes

oooeygooeygoodness:

Tomato Basil Parmesan Soup

Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
 

Directions
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
Cover and cook on LOW for another 30 minutes or so until ready to serve

(via forastrongertomorrow-deactivate)

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