Crock Pot Tomato Basil Soup

• 3 (15 ounce) cansof petit diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely chopped carrot
• 1 cup finely diced onion
• 1 teaspoon dried oregano
• 14 cup fresh basil, minced
• 4 cups chicken broth
• 12 cup flour
• 12 cup butter
• 2 cups half-and-half, warmed
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 cup freshly grated parmesan cheese

1. Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
2. Cover and cook on Low for 5-7 hours.
3. Thirty minutes before serving make the roux.
4. Melt butter over low heat in a skillet and add in flour.
5. Stir constantly for about 5 minutes.
6. Slowly add in 1 cup of hot soup.
7. Add in 3 more cups of soup and stir until smooth.
8. Put all back into the crock pot.
9. Stir and add Parmesan cheese, warmed half and half, salt and pepper.
10. Add in oregano and basil.
11. Cover and let cook on low for another 30 minutes or until ready to serve.

tomatoes, celery, carrot, onion, oregano, fresh basil, chicken broth, flour, butter, salt, black pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/crock-pot-tomato-basil-soup-524421 (may not work)