Slow Cooker Tomato Soup...

2 (14 oz) cans diced tomatoes with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano
1 Tbsp dried basil
4 C chicken broth
1 bay leaf
1/2 C flour
1 C Parmesan cheese
1/2 C butter
2 C half and half warmed
1 tsp salt
1/2 tsp black pepper

Add tomatoes, celery, carrots, onions, chicken broth, oregano, basil and bay leaf in crock pot. Cover and cook on low for 5-7 hours until veggies are soft. About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 mins. Slowly stin in 1 c hot soup. Add another 3 c and stir until smooth. Add back into the crock pot. Stir in Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

If you don't want to do this soup in a crock pot you can just do it on the stove in a pot and it works great. I just followed the directions but I boiled it until the veggies were soft and then brought it to a boil and let it boil for a few minutes. I also added shredded chicken and some kidney beans. I put shredded white cheese on top and crusty bread. Enjoy!

**Emily's notes
I like to use an immersion blender before the roux step.  I like it smooth and creamy.