Tomato Basil Parmesan Soup (slow cooker + dutch oven option) | Soups | Umami

Ingredients

• 2 (14 oz) cans diced tomatoes, with juice (or 14 roma tomatoes if roasting)
• 1 can tomato paste
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
• 1/4 cup fresh basil
• 4 cups chicken broth
• ½ bay leaf
• ½ cup butter
• 1/4 cup cornstarch
• 1 cup grated Parmesan cheese
• 2 cups half and half, warmed (substitute milk for less calories)
• 1 teaspoon salt
• ¼ teaspoon black pepper