Tomato Basil Parmesan Soup in the Slow-Cooker

This soup is DELICIOUS! So were the grilled cheese and tomato sandwiches we had with it - I made sure to include the sandwich in my pic. I lived off GC&T sandwiches for lunch last summer. They are amazing. But this is about the SOUP... which is awesome, creamy, and delicious.

2 (14 oz) cans diced tomatoes, with juice
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 tsp dried oregano
1 tbsp dried basil
4 c chicken broth
½ bay leaf
½ c flour
1 c Parmesan cheese
½ c butter
2 c half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. (I finely diced my carrots, celery, and onions in the food processor). Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. (This was new for me...) 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 half and half, salt and pepper.  Add additional basil and oregano if needed.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Original recipe found here.