Tomato Basil Soup Recipe {Slow Cooker or Stove Top}

Instructions

0. Slow Cooker:
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2. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
3. About 45 minutes before serving, prepare a roux. Melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.
4. Whisking constantly, slowly stir in 1 cup (or a ladle-full) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladle-full and stir again until smooth. Add another cup or two and stir until smooth.
5. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
6. Cover and cook on low for 30 minutes until ready to serve.

0. Stove Top:
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2. Heat 1/4 cup vegetable oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
3. While soup simmers, prepare a roux. Melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.
4. Whisking constantly, slowly stir in 1 cup (or a ladle-full) of the hot soup. Whisk until smooth and bubbly. Add another cup or ladle-full and stir again until smooth. Add another cup or two and stir until smooth.
5. Add mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
6. Simmer over low heat 15-20 minutes, stirring occasionally.