Matt has always been a huge soup person. Me, not so much. Since I’ve never been a soup connoisseur, I called in the reinforcements. My good friends Kelsey and Glenna came over for dinner to give me their honest opinion on this soup. They gave it two thumbs up. And I must say, after this recipe, I might be a convert.
- 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 Tablespoons 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 skim milk
- 1 tsp salt
- ¼ tsp black pepper
1. In a slow cooker, add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf.
2. 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 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, milk, salt, and pepper. Add additional basil and oregano (about a handful of each).
4. Cover and cook on low for another 30 minutes or so until ready to serve. Enjoy!!
Source: Utah Mama