Tomato Basil Parmesan Soup (GF)

2 (14 oz) cans diced tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
4 C chicken broth
1/2 bay leaf
1 tsp dried oregano
1 Tbs dried basil
1/2 C butter
1/2 flour (Use "KK"GFMix see Gluten Free Mix)
1 C Parmesan cheese
2 C half & half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, onions, chicken broth, and bay leaf. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving add the oregano and basil to the crock pot. Prepare a roux: melt butter over low heat in a saucepan and add flour; stir constantly with a whisk for 5 minutes. Slowly stir in 1 cup of soup from the slow cooker. Then add another 3 cups of soup and stir until smooth.
Add everything back into the slow cooker. Stir and add Parmesan cheese, warmed half & half, salt and pepper. Cover and cook on low for the last hour. Garnish with addition Parmesan cheese and pepper, if desired.
Ashley Hansen, Indy

**VARIATION**
I did it in a soup pot instead of a crock pot, halved the butter to 1/4 C and used 2 C milk instead of half & half, added the milk to the roux slowly after whisking it as directed, then added the cheese THEN added all of that to the veg/broth soup and it was SUPER good!