Crock Pot Tomato Basil Soup from Amanda

3 – 15oz Cans Petit Diced Tomatoes, with juice

1 Cup Celery, finely diced

1 Cup Carrots, finely chopped

1 Cup Onions, finely diced

1 teaspoons Diced Oregano

¼ Cup Basil, minced

4 Cup Chicken Broth

1/3 Cup Flour

½ Cup Butter

2 Cups Half & Half

1 teaspoon Salt

¼ teaspoon Black Pepper

Mix Tomatoes, Celery, Carrots, Onions, Oregano, Basil, Chicken Broth, Salt, and Pepper in large ziplock bag.  

Store in separate bags Flour, Butter, Half & Half, and Parmesan Cheese.

Freezer Instructions:  Double bag in freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put in crock pot and cook covered on low for 5-7 hours.  Thirty minutes before serving make the roux: Melt butter over low heat in a skillet and add in flour.  Stir constantly for about 5 minutes.  Slowly add in 1 cup of hot soup.  Add in 3 more cups of soup and stir until smooth.  Put all back into crockpot.  Stir and add Parmesan Cheese, warmed half and half.  Cover and let cook on low for another 30 minutes or until ready to serve.