Tomato Basil Parmesan Soup

This soup is Amazing!!! I wanted to find a recipe to use our basil in since it has been growing so fast.  This is a simple and isn’t time consuming!  I found this recipe on 365daysofcrockpot.com

Ingredients: 

1/4 cup vegetable oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 Tbsp fresh oregano or 1 tsp dried

4 Tbsp fresh basil or 1 Tbsp dried

1 bay leaf

3 cups diced tomatoes with juice (or you can use 2 (14 oz) canned diced tomatoes)

4 cups chicken broth

1/2 cup butter

1/2 cup flour

1 cup Parmesan cheese, freshly grated

1 tsp salt

1/4 tsp black pepper

2 cups half and half, warmed (if you want you can use milk or evaporated milk)

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Sauté 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (about 15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.