Tomato Basil Parmasan Soup

Today's soup recipe is the one that simmered in our crockpot all day Tuesday.  The tomato basil parmasan soup from Pinterest (but originally from this blog).  When I saw the picture on Pinterest, I knew I had to make it!  Not gonna lie, it was pretty darn good.  And easy!  My kind of recipe.  And it got the thumbs up from the hubs and two friends that came over for a snow night baby play date!

The picture that made me want this asap (source)

I did make a few changes to the recipe, so I'm going to post my version!  You can follow the link above if you want the original.
 

Crockpot Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes with juice
1 cup finely diced carrots
1 cup finely diced yellow onions
1 teaspoon dried oregano
1/4 cup fresh basil
4 cups chicken broth
½ cup butter
½ cup flour
2 cups half and half
1 tsp salt
¼ tsp black pepper
1 cup shredded Parmesan cheese

1.  Add tomatoes, carrots, chicken broth, onions, oregano, and basil to crockpot.
2.  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.
4.  Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
5.  Add half and half and stir until warmed.
6.  Add salt and pepper and additional basil and oregano, if desired.
7.  Stir in Parmesan.  Top with additional Parmesan to serve!