Meg's Tomato Soup

 2 (14 oz) cans diced tomato with juice

1 cup diced celery

1 cup diced carrots

1 cup diced onions

4 cups chicken broth

1/2 bay leaf

1 tsp dried oregano

1 Tbsp dried basil

1/2 cup butter

1/2 cup flour

1 cup parmesan cheese

2 cups half/half

1 tsp salt

1/4 tsp pepper

Crockpot tomatoes, celery, carrots, onions, chicken broth and bay leaf.  Cook on low for 5-7 hours.

Hour prior serving add: oregano, basil and prepare roux. 

Blend soup with immersion blender.

Roux: Melt butter over low heat in pan, add flour.  Stir 5-7 minutes.

Slowly stir 1 cup of hot soup from crockpot and then add another 3 cups of soup and stir.

Slowly add back to crockpot.

Stir in parmesan cheese, half/half, salt, pepper, cover and cook another hour.