Cream of Tomato Basil Parmesan Soup

Fall has come to NE Nebraska, my tomatoes plants are finally slowing down. This afternoon I went out to the garden and picked 6-8 small to large tomatoes...and a handful of my beautiful basil.  I pealed and chopped the tomatoes and diced the basil to  make this amazing soup!!

Cream of tomato Basil Parmesan Soup

32 oz. fresh tomatoes peeled and diced (Or 2 pints canned tomatoes)

1 cup finely diced celery

1 cup finely diced carrots1 cup finely diced onions

1 tbs diced garlic1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf½ cup flour

1 cup Parmesan cheese

½ cup EVOO (extra virgin olive oil)

2 cups skim milk

1 tsp salt

¼ tsp black pepper

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly,
5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed skim milk, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

If you want to make this recipe just throw the soup ingredients into the crock-pot and cook for 4 hours on low. Make your roux and continue as the recipe. 
(adapted from a recipe I found at Keep It Beautiful)