Tomato Parmesan Slow Cooker Soup
28 ounces crushed tomatoes (undrained)
4 carrots (sliced)
1 yellow onion (large, chopped)
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups vegetable broth
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper (freshly)
1/4 cup olive oil
1/4 cup butter
1/2 cup flour
1/2 cup shredded parmesan cheese (freshly)
2 cups whole milk
- 1. Add first nine ingredients, tomatoes through black pepper, to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened.
- 2. About 30 minutes before serving the soup, prepare the roux. Heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk.
- 3. Cover and cook on low for another 30 minutes. Taste for seasonings, and enjoy.
- *Use the milk of your choice: half and half will make a thicker richer soup that’s higher in calories, skim milk will make a thinner soup that’s lower in calories. I like the compromise of whole milk in this soup. You could even use a non-dairy milk like canned coconut milk (that would give a great thick soup), or almond milk.