Tomato Basil Parmesan Soup

What? We have a recipe blog??



Silly me, I almost forgot! It's been that long!



However, I made this soup, which I got from the Sister's Cafe website, and after tasting just one tiny little bite, I knew I'd be posting this. It's just that good. And easy. And good.

Tomato, Basil, and Parmesan Soup

2 (14oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

1 bay leaf

1 tsp dried or 1 Tbsp fresh oregano

1 Tbsp dried or 1/4 cup fresh basil

1/2 cup butter

1/2 cup flour

1 cup Parmesan cheese (like the Kraft stuff)

2 cups half and half, warmed

1 tsp salt

1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil, add those two ingredients in the last hour of cooking - I used fresh basil and dried oregano). Cover and cook on low for 5 to 7 hours, until the flavors are blended and vegetables are soft.

**Sister's Cafe website suggests using a food processor to finely dice all the vegetables. After dicing them by hand, I'd have to suggest the food processor too. Mine just weren't small enough!

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in one cup hot soup from the slow cooker. Add another 3 cups of soup and stir until smooth.

Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt, and pepper (and dried basil and/or oregano, if not using fresh). Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.