Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup
2 (14oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

1/2 bay leaf

1 tsp dried oregano or 1 Tbsp fresh oregano

1 Tbsp dried basil or 1/4 cup fresh basil

1 cup Parmesan cheese

2 cups half and half, warmed

salt & pepper to taste



In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.