Tomato Basil Parmesan Soup

Makes 2 quarts

·       2 (14 oz.) cans diced tomatoes, undrained

·       1 cup finely diced celery

·       1 cup finely diced carrots

·       1 cup finely diced onion

·       4 cups chicken broth

·       ½ bay leaf

·       1 tsp. dried oregano or 1 tbsp. fresh oregano, finely chopped

·       1 tbsp. dried basil or ¼ cup minced fresh basil

·       ½ cup (1 stick) butter

·       ½ cup flour

·       1 cup parmesan cheese

·       2 cups half and half, warmed

·       1 tsp. salt

·       ¼ tsp. black pepper

·       1 cup orzo pasta, cooked al dente (optional)

Note: This makes a really rich soup. You can cut down on butter or opt for milk instead of half and half if you want something a little lighter.

In large slow cooker, combine tomatoes, celery, carrots, onion, chicken broth, bay leaf, and fresh oregano and basil (if using dried herbs, add in the last hour of cook time). Cover and cook on low for 5-7 hours until flavors are blended and vegetable soft. One hour before serving, prepare a roux by melting butter in a skillet over low heat and adding flour, whisking constantly 5-7 minutes. Slowly stir in 1 cup hot soup from slow cooker. Add another 3 cups, one cup at a time, and stir until smooth. Return mixture to slow cooker. Stir and add parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another our until ready to serve. Optional: cook 1 cup orzo pasta to al dente right before serving, and add desired amount to individual servings.