CrockPot Creamy Tomato Basil Soup
Ingredients
3 Medium Carrots (peeled and finely diced)
1 Medium Yellow Onion (finely diced)
3 Ribs Celery (finely diced)
28 Ounces Canned Diced Tomatoes (with liquid)
1 Tablespoon Fresh Oregano (chopped, or 1 teaspoon dried)
¼ Cup Fresh Basil (chopped, or 1 tablespoon dried)
3 Cups Vegetable Broth
1 Cup Grated Parmesan Cheese
2 Cups Half & Half
Salt And Pepper (to taste)
Directions
To a 4-6 quart slow cooker add the carrots, onion, celery, canned tomatoes, oregano, basil and vegetable broth.
Cover and cook on LOW for 6 to 8 hours, until the vegetables are cooked and soft.
Using a hand-held blender right in the slow cooker blend until the soup is to your desired smoothness.
Add the grated Parmesan cheese and half & half to the soup in the crock-pot and turn the heat up to high.
Cover and cook for 30 to 40 additional minutes until the soup is hot.
Taste soup and season with salt & pepper to your preferences and serve.
