Crockpot Tomato Basil Parmesan Soup

• 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

1. In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
3. About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
4. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
5. 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.

tomatoes, celery, carrot, chicken broth, chicken bouillon cubes, onion, bay leaf, oregano, basil, butter, flour, parmesan cheese, salt, black pepper

Taken from www.food.com/recipe/crockpot-tomato-basil-parmesan-soup-488072 (may not work)