Uses a Crock Pot
2-3 14-oz. cans Diced Tomatoes, undrained
2 large Carrots, finely diced
1 Cup Celery, finely diced
1 Cup Onion, finely diced
4 Cups Chicken Broth
1 Bay Leaf
1 teaspoon Dried Oregano
1 Tablespoon Dried Basil
1/2 Cup Butter
1/2 Cup Flour
2 Cups Half-and-Half or Milk, warmed
1 Cup Parmesan Cheese
Salt and Pepper, to taste
Place the Tomatoes, Carrots, Celery, Onion, Chicken Broth, and Bay Leaf into the Crock Pot. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
An hour before serving remove the Bay Leaf. Using a hand mixer or immersion blender, blend the Soup until it is slightly chunky. Ladle out 4 cups of Soup into a dish, leaving remaining Soup in the Crock Pot, set aside.
In a medium saucepan, prepare a roux by melting the Butter and stirring in Flour. Cook, stirring constantly, for 5-7 minutes. Slowly stir 1 Cup of hot Soup into the roux. Add the remaining 3 Cups Soup, stirring until smooth. Transfer all to Crock Pot. Stir together and add the warmed Half-and-Half or Milk and Parmesan Cheese, stirring until smooth. Season to taste with Salt and Pepper. Cover and cook on LOW until Soup is hot through, or up to 1 hour. Serves 8 to 10, about 2 quarts.
Oh, Wow! This is one amazing soup! So easy in the Crock Pot, and tastes like it came from an exclusive little bistro. If you like Tomato Soup (and we sure do!), you will love this soup. It's hard to believe that it is Cheap and can be even cheaper if you use your home-canned tomatoes. I found it on Pintrest (356 Days of CrockPot) and have adapted it slightly and made the instructions a little easier to follow. Enjoy!