Categories: Slow Cooker
Ingredients
- 1 (28 oz) can crushed tomatoes, undrained
- 4 carrots, sliced
- 1 large yellow onion, chopped
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup flour
- 1/2 cup freshly shredded Parmesan cheese
- 2 cups whole milk*
Directions
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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.
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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.
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Cover and cook on low for another 30 minutes. Taste for seasonings, and enjoy.