Tomato-Basil Parmesan Soup

2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
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, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oragano, and basil (add at the last hour of cooking time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; stir constantly with whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into slow cooker. Stir and add parmesan cheese, warmed half & hlaf, salt and pepper. Cover and cook on low for another hour until ready to serve.