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If using fresh tomatoes, puree up 6 full cups and don't drain any liquid. (if using cans, don't drain liquid) Pour into slow cooker.
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Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
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About 1/2 hour before you're ready to serve, make up a quick roux. Use small saucepan over low heat to melt butter, add flour and stir for about 3-5 minutes. Don't let this burn! Add in 1 cup of cooked soup and stir until super smooth.
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Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
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Continue to cook on low for about 30 minutes until soup is thickened.
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Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.