Crock Pot Tomato Basil Soup uses a lot of pantry staple ingredients so it comes together quickly and easily. You can also make it on the stove top too.
Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
Cover and cook on Low for 5-7 hours.
Thirty minutes before serving make the roux.
Melt butter over low heat in a skillet and add in flour.
Stir constantly for about 5 minutes
Slowly add in 1 cup of hot soup.
Add in 3 more cups of soup and stir until smooth.
Put all back into the crock pot.
Stir and add Parmesan cheese, warmed half and half, salt and pepper
Add in oregano and basil.
Cover and let cook on low for another 30 minutes or until ready to serve.
Video
Notes
How to make on the stove top:Place tomatoes, chicken broth, celery, onions and carrots large soup pot. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. Make roux in another pan following directions below. Add a cup of hot soup into roux and stir to dissolve. Pour in 3 more cups. Pour mixture back into soup pot. Add Parmesan cheese, warm half and half, oregano, basil and whisk to blend. Gently simmer an additional 15-20 minutes on low, stirring occasionally. Salt and pepper to taste.