28 oz can diced tomatoes, with juice
1 cup celery, finely diced
1 cup carrot, finely diced
1 cup onion, finely diced
1 tsp dried oregano
1 Tbsp dried basil
4 cups chicken stock
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
1 1/2 cups fat free half and half, warmed
1 tsp salt
1/4 tsp black pepper
Ina large slow cooker, add the tomatoes, celery, onion, carrots, chicken stock, oregano and basil. Cook on low for 5 to 7 hours or until flavors have blended and vegetables are tender.
About 30 minutes before serving, make a roux. In a small saucepan, melt the butter over low heat. Add the flour while stirring constantly with a whisk for 5 minutes or until the mixture is combined. Slowly add in 1 cup of the hot soup and then add another 3 cups of the soup and stir until smooth. Add the thickened soup back into the slow cooker and stir to combine.
Add in the Parmesan cheese, salt, pepper and warmed half and half. Taste and see if any additional basil or oregano needs to be added.
Cover and cook on low for 30 minutes or until you’re ready to serve. Serve with crusty bread or a garden salad.
Source: 365 Days of Slow Cooking