Tomato Basil Parmesan Soup

Jana here with a slow cooker recipe for a delicious soup! Although some of you may think of soup as a fall or winter meal, I think there are several great reasons to make soup in the spring and summer months!  (especially when it's made in the slow cooker)  Spring in the south has many rainy days, and cloudy rainy weather always puts me in the mood for soup!  Also, your slow cooker won't heat up the kitchen like making a meal in the oven meal, so that helps when it begins to warm up outside!  I also like knowing that dinner is ready in the slow cooker, and my kids and I can play outside and enjoy the beautiful afternoon sun without having to come in early to make dinner.  Having said all of that, this soup is rich, flavorful, and so tasty!  We paired ours with a grilled cheese sandwich, and everyone was happy!  I found the recipe at 365 Days of Slow Cooking.

Tomato Basil Parmesan Soup

2 (14.5 ounce) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
1/2 cup flour (I used whole wheat)
1/2 cup butter
1 cup Parmesan cheese
2 cups half and half, warmed (or any type of milk to lower the calories)
1 teaspoon salt
1/4 teaspoon black pepper

1. Add tomatoes, chicken broth, celery, carrots, onions, oregano, and basil to a large slow cooker. 

2. Cover, and cook on low for 5-7 hours, or until vegetables are soft.

3. 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 minutes.  Slowly stir in one cup hot soup.  Add 3 more cups, and stir until smooth. Add all back into the slow cooker.

4. Stir and add the parmesan cheese, half and half, and salt and pepper.  Cover and cook on low for an additional 30 minutes.

Enjoy!