1. Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and the bay leaf to slow cooker. Stir and cook low 7 hours. 2. 30 minutes before serving. Remove bay leaf. Melt butter over low heat. Whisk flour into butter to create a roux. Whisk 3-4 minutes until golden brown. Whisk 1 cup of the soup into roux until smooth. Whisk in a second cup until smooth. 3. Stir in roux, Parmesan cheese, and heavy whipping cream to soup and cook low 30 more minutes. 4. Eat.
1 Comment
Recipe:
-2 (~14oz) cans petit diced tomatoes
-1 cup diced celery
-1 cup diced carrots
-1 cup diced onion
-1 teaspoon dried oregano
-1 tablespoon dried basil
-1 bay leaf
-4 cups chicken broth
-4 tablespoons butter
-1/2 cup flour
-1 cup Parmesan cheese
-2 cups heavy whipping cream
1. Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and the bay leaf to slow cooker. Stir and cook low 7 hours.
2. 30 minutes before serving. Remove bay leaf. Melt butter over low heat. Whisk flour into butter to create a roux. Whisk 3-4 minutes until golden brown. Whisk 1 cup of the soup into roux until smooth. Whisk in a second cup until smooth.
3. Stir in roux, Parmesan cheese, and heavy whipping cream to soup and cook low 30 more minutes.
4. Eat.