I have 4 words for this soup: creamy, chunky, craveable and crock pot!
1 28-oz can of diced tomatoes with Italian seasoning
1 cup diced celery
1 cup diced carrots
1 cup diced onion
4 cups chicken broth
1 bay leaf
½ cup butter
½ cup flour
2 cups heavy cream
2 garlic cloves, minced
1 cup freshly grated parmesan cheese
¼ cup freshly sliced basil plus extra to garnish
Salt and pepper to taste
Combine tomatoes, celery, carrots, onion, chicken broth and bay leaf in crock pot. Cook on low for 5+ hours.
About 30 minutes before serving, make roux. In a medium sauce pan, melt butter over medium heat. Wisk in flour. Add one cup of soup and whisk until creamy. Add another 1-2 cups of soup and whisk until creamy. Stir roux mixture into crock pot. Stir in cream, garlic, cheese and fresh basil. Cook for an additional 30 minutes. Season with salt and pepper, to taste.
Garnish with fresh basil and serve with a nice crusty bread.