Crock pot Tomato-Basil Parmesan soup

OH MY!! I LOVE this soup!!! It is delicious and best of all it is all made in the crock pot!!! It is BY FAR the BEST Tomato-Basil soup I have ever had!!! We will definitely have this more often!!

Ingredients:

2 (14oz) cans diced tomatoes with juice. (I used Hunts Basil, Garlic and Oregano)

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano

1 TBSP dried basil

4 cups chicken broth

1/2 cup flour

1 cup Parmesan Cheese

1/2 cup butter

2 cups half and half, warmed

1 tsp salt

1/4 tsp pepper

Directions:

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving 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 and stir until smooth.

Add all back into the slow cooker.

Stir and add the Parmesan cheese, warmed half and half, salt and pepper.

Cover and cook on LOW for another 30 minutes or so until ready to serve.

ENJOY!!