Tomato-Basil Parmesan Soup

In a large slow cooker, combine the following: (If using fresh basil and Oregano, add the last hour of cooking)
2 14 oz cans diced tomatoes, with juice
1 C. finely chopped celery
1 C. finely chopped diced carrots
4 C. chicken broth
1 C. finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 T fresh
1 T 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

Cover and cook on low for 5-7 hours, until the flavors have blended and the vegetables are soft.

About an hour before serving, prepare the 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 slow cooker.  Add another 3 cups and stir until smooth. 

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