Tomato Basil Parmesan Soup

2 cans diced tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onions
1 teaspoon oregano
1 tablespoon basil
4 cups chicken broth
1 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
1 1/2 cups half and half, warmed up
Salt&Pepper

In ye olde crockpot, add the tomatoes (undrained), celery, carrots, chicken broth, onions, oregano, basil and bay leaf. Cook on low for 7 hours. 30 minutes before serving, melt the butter in a pot & stir in the flour. Whisk constantly for 5-7 minutes. Add 1 cup of soup and mix. Add another 3 cups and stir. Put the soup mixture back into the crockpot and stir in the Parmesan cheese, salt&pepper and the warmed half and half. Add additional basil and oregano, if you want to. Cook on low for 30 minutes and then enjoy!

I love soups and this one was one of the best so far. Creamy, cheesy and tomato-y. Perfect with grilled mozzarella sandwiches and/or French bread.