Crockpot Tomato
Basil Soup
2 (15 oz)
cans diced tomatoes, undrained
1 C diced
celery
1 C diced
carrots
1 C diced
onion
1 tsp
dried oregano
1 Tbsp
dried basil
4 C vegetable
broth
½ C flour
1 C
Parmesan cheese
½ C butter
2 C half
and half
Salt free
seasoning to taste
Place
tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a
crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes
before serving melt the butter over low heat in a skillet and mix in flour
until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is
thickened. Add another 3 C of soup and stir until smooth. Pour this mixture
into the crockpot. Stir well and add in the Parmesan cheese, half and
half, and season to taste with the salt free seasoning. Let warm
though and serve.
