I am really not a soup person but this soup is delicious and will be a regular on our menu! It's more like bisque than soup, yummy and flavorful. What I love about it equally as much as the deliciousness is that it's so simple to make and basically prepares itself thanks to the slow cooker, a.k.a mom. I've named my slow cooker mom because it feels like my wonderful mom is here cooking for me when I walk in the house and smell the aroma.
The original recipe can be viewed here: BYU Alumni magazine. And their picture is much prettier and more delicious looking than mine. Sigh.
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 tbsp fresh oregano
1 tbsp dried basil or 1/4 c fresh basil
1/2 c butter
1/2 cup flour
1 c Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper
In a large slow cooker, combine tomatoes, celery, carrots chicken broth, onions, bay leaf, oregano and basil (if using fresh. If you use dried, add oregano and basil in the last hour of cooking time). Cover and cook on low for 5 - 7 hrs.
About 1 hr 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 from the slow cooker. Mix. Add another 3 cups of soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Enjoy with some homemade rolls.
Tip: If you want the soup to be chunky, eat it straight out of the slow cooker. If you want it smooth, process it in batches in your blender. You could do this before or after the roux.
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