Slow Cooker Tomato Basil Parmesan Soup

I can't even think of words to say about this soup! It's so delicious! You could have it as a side with a sandwich or have it by itself, either way, it's awesome! So great to come home to on a cold day!

Slow Cooker Tomato Basil Parmesan Soup

Ingredients: 

2 (14 oz) cans diced tomatoes, with juice

1 cup diced carrots

1 cup diced onions

1 tsp dried oregano

1 tbsp dried basil

4 cups chicken broth

1/2 bay leaf

1/2 cup flour

1 cup Parmesan cheese

1/2 cup butter

2 cups milk

1 tsp salt

1/4 tsp black pepper 

Directions: 

1. Combine tomatoes, carrots, onions, oregano, basil, chicken broth, and bay leaf in slow cooker.

2. Cook on low 7-8 hours.

3. About 30 minutes before serving, prepare a roux. Melt butter in pot until melted and add flour. Whisk constantly for about 5 minutes (it will thicken A LOT). Slowly stir in 1 cup of hot soup. Then add about another 3 cups of soup until roux is thoroughly combined. Add to slow cooker.

4. Combine and heat milk,parmesan, salt, and pepper,  until milk is warm. You don't want to boil the milk!

5. Add milk mixture to soup and let cook additional 10-20 minutes. 

6. Enjoy! I topped mine with a little mozzarella cheese and extra basil!