(Sorry for the rather dreadful pictures. Fussy baby = rushing mama.)

This tomato soup is going on the list for Autumn. While it definitely hit the spot when we ate it for dinner, I imagined it going wonderfully with leaves falling from the trees. Oh, Fall... I am so ready for you.

Ingredients:

- 28 oz can crushed tomatoes
- 4 C chicken broth (or water with chicken bouillon)
- Two sprigs of fresh basil (or 1/4 to 1/3 C dry basil)
- 1/4 tsp Red Pepper Flakes
- 1 tsp dry Oregano
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/4 to 1/2 C finely chopped celery
- 1 bay leaf

- 1/2 C butter
- 1/2 C flour
- 1 C fat free half & half
- 1/4 tsp black pepper
- pinch of salt

Directions:

*This recipe is prepared in a crock pot/slow cooker and takes quite a while to cook. Make sure you start it early enough!*

- Combine your crushed tomatoes, chicken broth, 1 sprig of basil, red pepper flakes, oregano, garlic salt, onion powder, celery, and bay leaf in your crock pot.
- Cook on low for 5 to 7 hours (I cooked mine for 5 1/2) until all the ingredients are well combined and the celery is nice and soft.
- Next you're going to make a "roux", about 30 to 40 minutes before you want to serve it. In a saucepan or large pot, melt your 1/2 C butter. Add the flour and whisk until well combined. Next add 1 C of your prepared soup, consistently stirring.

-After that is well combined, add another 3 C of soup. Make sure you stir all of this for at least five minutes total.
- Return the "new soup" to your crockpot and mix in the half * half, black pepper, salt, and your second sprig of basil. Cook for another 30 minutes.

Serve with some Parmesan sprinkled on top to add some extra flavor! Goes great with just about anything.




For the original recipe this was adapted from, go HERE :).