Tomato Basil Soup

Diced Tomatoes-2 14 oz cans
onion-finely diced-1 cup
carrot-finely diced-1 cup
celery-finely diced-1cup
chicken broth-4 cups
dried oregano-1 tsp
dried basil-1 Tbs
bay leaf- 1/2 leaf
parmesan-1 cup
half and half- 1 1/2 cups
butter- 1/4 cup
flour- 1/4 cup

Can use fresh oregano (1 TBS) and basil (1/4 cup) if available.

I haven't tried fat-free half and half yet, but that is an option as well to reduce the calories.

The original recipe calls for double the butter and flour, but I think 1/4 cup of each is sufficient to thicken.

Add tomatoes (with juice), onion, celery, carrot, dried oregano, dried basil, bay leaf and chicken broth to a slow cooker. Cook on LOW for 5-7 hours.

About 30 minutes before you want to serve, place the half and half on the stove to warm and melt butter over low heat in a skillet then whisk in flour to make a roux. Whisk for 5-7 minutes, then add 1 cup of the tomato mixture. Continue to whisk adding an additional 3 cups of soup. Add mixture back to the slow cooker and slowly stir in cheese and half and half. Salt, pepper, and additional seasonings to taste

Cover and cook on LOW for an ADDITIONAL 30 minutes or so until ready to serve.

If you like a smoother soup, place in a blender until desired consistency is reached

Serving Size: Makes 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SEDEAVER.