Tomato Basil Soup {Slow Cooker}

I can get enough soup before "cool"season is over! This is a great spin on your classic tomato soup and the best part is that you can do it in your crock pot!! I thought my lazy slow cooked meals had come to an end once I stopped eating meat, but it was totally redeemed with this yummy, creamy soup! I got this recipe from "365 days of slow cooking" a great site for everything slow cooked!

Tomato Basil Soup
Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese ( i used only 1/2 c with good results)
½ cup butter (also only used 2 tbsp with good results)
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a 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 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 (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.