It's best to use freshly grated parmesan cheese. The kind where you shred it yourself from the wedge. The canned stuff does not taste nearly as good.
Ingredients
1can (28 oz)petite diced tomatoes undrained
1cupfinely diced celery
1cupsliced carrots
1cupfinely diced onion
1teaspoondried oregano
1tablespoondried basil
4cupschicken broth
1/2cup (1 stick)butter
1/2cupall-purpose flour
1teaspoonsalt
½teaspoonpepper
1cupfreshly grated parmesan cheese
2cupswarm half-n-half milk(heat in microwave for 2 minutes)
Instructions
Place diced tomatoes, celery, carrots, onion, oregano, and basil in the slow cooker. Pour the chicken broth over it and stir together. Cook on low for 5-7 hours.
* If you prefer a creamy soup (like I do) use an immersion blender and blend the soup in the slow cooker. Or, blend it in batches in the blender (be sure to vent the blender lid so it does not explode with the heat).
30 minutes before serving prepare the roux. Melt butter over medium heat in a saucepan. Once melted add the flour, salt, pepper and stir constantly for 1 minute (to cook out the flour flavor).Slowly stir in 3 cups of the hot soup from the slow cooker, 1 cup at a time. Stir constantly until it is combined together, thick, and creamy (this will happen almost immediately).
Add it back into the slow cooker. Stir. Add the Parmesan cheese and warmed half and half. Add additional basil, oregano, and/or salt to desired taste (if needed).
Notes
It's best to use freshly grated parmesan cheese. The kind where you shred it yourself from the wedge. The canned stuff does not taste nearly as good.