This is a list 3 recipe is just in from a sweet patient who took the time to share it. If you take out the parmesean-list 4 you can add it, UNLESS I have indicated the parmesean is ok for you.

Tomato Soup

5 or 6 tomatoes, peeled and diced or pureed
1 cup finely diced or pureed celery (I don’t like celery, so I didn’t add this)
1 cup finely diced or pureed carrots
1 cup finely diced or pureed onion
2 Tbsp dried basil
4 cups chicken broth (I used veggie broth)
½ cup flour (I used spelt)
1 cup Parmesan cheese
½ cup butter
2 cups milk, warmed
1 tsp salt

1. Add tomatoes, celery, carrots, broth, onions, and basil to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, and salt. Add additional basil if needed.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.