So good. I can't even tell you how good.

I love a good soup. Like, a lot. And this one, my friends, is gooooooooooooood.

I got this recipe when reading an article about this Utah woman who did a crock pot recipe every day for a year-- you know, one of the many cooking bloggers-- and ended up making a cookbook and all that jazz.

So yeah, this is a crock pot recipe. And I happen to love crock pot meals. They are so easy to make and your house smells all good and stuff. If you don't have a crock pot or you don't like that style, I'm certain this would work just as well on the stove top if you just simmer it at the end until the vegetables are tender to your liking.

Here we go:

Tomato Basil Parmesan Soup

Combine in crock pot:

2 cans (14 oz ea) diced tomatoes

1 c. diced celery

1 c. diced carrots

1 c. diced onions

4 c. chicken broth

1 bay leaf

1 t. dried oregano

1 T. dried basil

Set on low heat, timer for 5-7 hours, depending on how tender you want your veggies to be.

One hour before finish, prepare a roux in a saucepan with 1/2 c. butter and 1/2 c. flour. Stir with a whisk for a few minutes over low-med heat.

Take 1 c. of soup out of the crock pot and slowly stir it into the (still heating) roux until smooth. Add another 1-2 c. of soup and stir to combine. You should get a fairly thick pasty mixture.

Add this roux mixture into the crock pot, stirring to combine.

Then, add 1 c. grated Parmesan cheese, 2 c. half and half, 1 t. salt, and 1/4 t. pepper. Stir to combine.

Let it cook for the remaining hour.

Enjoy with crusty French bread. DELICIOUS, I tell you! (I'm going to go get another bowl of it right now...)