Tomato Basil Parmesan Soup (Slow Cooker or Stove-top)

I found this recipe at today's mama.  This recipe has become a staple in our menu planning.  I make it when we are sick, healthy, hot, cold.  Doesn't matter, it is always delicious.  Click the link to view the whole recipe or to get the stove-top version.  The way I make mine is even easier than the original recipe so follow along below. . .

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice

1 Family Size Bag of Frozen Mixed Vegetables

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth (vegetable broth also works well)

½ bay leaf  (I have actually never tried it with the bay leaf)

½ cup flour

1 cup Parmesan cheese

½ cup butter Click here and read #5 for thoughts on real butter

2 cups half and half, warmed (I just use 2%)

1 tsp salt

¼ tsp black pepper

1. Add Tomotoes, Frozen Mixed Vegetables, Oregano, Basil, and Chicken Broth (and bay leaf if you are using one) to a large slow cooker.

2.  Cook on LOW for 5-7 hours, until vegetables are soft.

(numbers 3 and 4 are directly from today's mama)

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

ENJOY!