Tomato-Basil Soup

Tomato-Basil Soup

2 cans (14 oz.) diced tomatoes with juice

6 cups chicken broth

1/2 of an onion, coursely chopped

4 stalks celery, coursely chopped

3 large carrots, skinned and coursely chopped

1 bay leaf

1 tsp. dried oregano

1 Tablespoon dried basil

1 cube butter

1/2 cup flour

1 cup fresh Parmesan cheese

2 cups half & half

1 tsp. salt

1/2 teaspoon black pepper

In a saucepan, bring chicken broth, onions, celery, and carrots to a boil.  Cook until vegetables are tender. Put the cans of tomatoes in a blender along with the chicken broth/vegetables.  Turn on high and blend until the mixture is very smooth.  It may take you several batches to get it all through the blender.

Add blended mixture, bay leaf, oregano, and basil in the crock-pot. Stir and cook on low for 4 hours (that is my crock-pot…yours will probably vary.  You just want it nice and hot).

Stir in half & half right before serving.  Sprinkle with Parmesan cheese.

Serve with hot bread or the regular grilled cheese sandwich (be prepared to have a couple of bowls it is so good) :).

To make a better grilled cheese, use Monterey-Jack cheese.  It melts faster and more consistently.  And when they are nicely browned, smash them with something (I use the bottom of my pie plates).  Trust me, it makes your grilled cheese great!