Tomato Basil Parmesan Soup

2 14oz 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 Tbsp fresh)
1 tbsp dried Basil (or 1/4 c. fresh)
4 cups Campbell's low sodium chicken broth
1/2 Bay Leaf
1/2 cup Flour, white
1 cup Parmesan Cheese, grated
1/2 cup Butter, salted
2 cup 2% milk, warmed
1 tsp Salt
1/4 tsp Pepper, black

The original recipe called for 2 cups half and half, but I lowered the calories by switching to 2%. You could probably lower it more with skim, but I'm not sure if the flavour will be affected.

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large crockpot.
Cover and cook on LOW for 5-7 hrs until flavours are blended and vegetables are soft.
About 30 minutes before serving, make up a roux by melting butter over low heat in medium pan and add flour, Stir constantly with whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add all back to the slow cooker.
Stir and add the parmesan cheese, warmed milk and salt and pepper.
Add additional spice if needed (slow cookers do a number on spices and they get bland over time - always taste at the end)
Cover and cook on LOW for another 30 minutes or so until ready to serve

Serving Size: 1 cup (8 servings or 2 quarts)

Number of Servings: 1

Recipe submitted by SparkPeople user USHARA.