Tomato-Basil Parmesan Soup

Source:  365daysofcrockpot.com

2 (14 oz) cans diced tomatoes, with juice

1 C finely diced celery

1 C finely diced carrots

4 C chicken broth

1 C finely diced onions

1/2 bay leaf

1 tsp dried oregano (or 1 Tbsp fresh)

1 Tbsp dried basil (or 1/4 C fresh)

1/2 C butter

1/2 C flour

1 C Parmesan cheese

2 C half and half, warmed

1 tsp salt

1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh herbs.  If using dried, add during the last hour of cooking.)  Cover and cook on low 5-7 hours, until flavors are blended and vegetables are soft.  

About an hour 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 C hot soup from the crockpot.  Add aother 3 C. soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper and any dried herbs.  Cover and cook another hour on low until ready to serve.