Crockpot Tomato Basil Parmesan Soup - cooking recipe

Ingredients

2 (14 ounce) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrot
4 cups chicken broth (I used 4 cups of water chicken bouillon cubes)
4 chicken bouillon cubes
1 onion, finely diced
1/2 bay leaf
1 teaspoon dried oregano
1 tablespoon dried basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half-and-half, warmed
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.