Vegetable Basil Parmesan Soup

2 cans diced tomatoes
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp salt
1 tsp black pepper
4 cups 99% fat free chicken broth
1/2 cup unsalted butter
1/2 cup flour
2 cups fat free half and half
1 cup shredded Parmesan

Purée before adding to roux if desired. There are also other modifications you can do to lower the fat. Like less Parmesan and using land o lakes light butter.

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and 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 5-7 minutes. Slowly stir in soup, whisking constantly Pour back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Serving Size: Makes approximately 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user RMORRIS75974.