Tomato-Basil Parmesan Soup

Original recipe is here

Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste

Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!

Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)

Calories: 182
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P