This slow-cooker recipe for soup is super tasty. I actually forgot that I had planned it for dinner and ended up making it on the stove top, which worked fine other than that I had to put the tomato mixture in the blender because it wasn't quite soft enough by the time we were ready to eat. It was delicious with a side of breadsticks and salad.
Recipe:
2 (14 oz) can diced tomatoes, undrained
1 C finely diced onions
1 tsp oregano
1 Tbsp basil
4 C chicken broth
1 bay leaf
1/2 C flour
1 C parmesan cheese
1/2 C butter
1 1/2 C half and half
1 tsp salt
1/4 tsp pepper
Add tomatoes, broth, onions, oregano, basil, broth, bay leaf to a slow cooker.
Cook on low for 5-7 hours, until vegetables are soft.
About 30 minutes before serving, melt butter over low heat in a sauce pan. Add flour and stir constantly until it thickens (about 5 minutes). Whisk mixture into slow cooker soup. Add parmesan cheese, half and half, salt and pepper. Taste and add basil and oregano as needed.
Cover and cook on low for another 30 minutes.
This recipe was taken and edited from Randomthoughtsandthrills.blogspot.com
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