This soup is absolutely delicious and it looks just like you got it from a fancy restaurant.  Yes this recipe is all over pinterest and I decided that I needed to try it too.  I was ready to make it and realized that I needed to cook it in the slow cooker so instead I threw the ingredients in a big pot and cooked it on the stove.  It turned out great so if you decide to make it and you don’t have 5 hours to let it cook just do what I did.  I also just added the flour to the half and half and then added it to the rest of the soup.

Ingredients:

• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free half-and-half, warm
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Croutons for serving

Directions:

In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.

About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that’s ok.

Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.

Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (and trust me, you’ll want to desire it).

Recipe from Mels Kitchen Cafe and Leigh Anne at Your Homebased Mom, originally from 365 Days of Slow Cooking