Tomato-Basil Parmesan Soup in the Crockpot

2 cans (14-ounces each) diced tomatoes, with juice

1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth (I used 4 cups of water + 4 chicken bouillon cubes)
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed  (I use skim milk - not as creamy but still good!)
1 tsp. salt
1/4 tsp. black pepper

Directions:
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.   Makes about 2 quarts--6-8 servings.