I know it is the middle of summer but this is seriously one of my favorite soups.... Keep it in mind for fall or winter. I am sure I have made it for some Harrison gathering.
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano (or 1 Tbsp fresh oregano)
1 Tbsp dried basil ( or 1/4 c. fresh basil)
4 cups chicken broth
1/2 bay leaf
1/2 c. flour
1 cup Parmesan cheese
1/2 c. butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables soft.
3. About an hour before serving ( I have also done it right before serving and it tastes good) prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk 7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. If you want it not as chunky put in blender or Blendtech to desired smoothness. I personally like most of the chunks blended out. Add all back into the slow cooker.
4. Stir and add Parmesan cheese, warmed half and half, salt and pepper and more basil and oregano if needed.
5. Cover and cook on LOW for another hour (or just eat :)).
