Tomato Basil Soup

Tomato Basil Soup 
make about 2 quarts

28 oz. fresh tomatoes finely diced or 2 (14 oz.) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 Tb. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
4 cups chicken broth (I used organic)
1/2 bay leaf
1/2 cup whole grain flour
1/2 cup parmesan cheese, grated
2-3 Tb. butter
2 cups half and half, warmed (I used almond milk)
1 tsp. sea salt
1/4 tsp. black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on low for 5-7 hours (or 3-4 on high) until flavors are blended and vegetables are soft.
3. About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups adn stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk of choice, salt and epper. Add additional basil and oregano if needed.
4. Cover and cook on low for another 30 minutes or until ready to serve.