| 2 (14oz) Cans diced tomatoes, undrained | 1/2 Cup Flour |
| 1 Cup Celery, diced | 1 Cup Paremsan Cheese |
| 1 Cup Onion, diced | 1/2 Cup Butter |
| 1 ts Dried Oregano | 2 Cups 1/2 & 1/2 |
| 1 Tbsp Dried Basil | 1 tsp Salt |
| 4 Cups Chicken Broth | 1/4 tsp Black Pepper |
| 1 Bay Leaf | 1 Cup Carrots, diced |
Place tomatoes, celery, carrots, onions, chicken broth, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on low for 4-6 hours, until vegetables are soft. Prepare aroux about 30 minutes before serving (melt butter in a small sauce pan, add flour and stir constantly with a whisk for 10 minutes). Add 1 cup of hot soup to roux and stir well. Add another 3 cups and stir until smooth. Add back to slow cooker. Add parmesan cheese, 1/2 and 1/2, salt and pepper. Cook on low until hot.
Adapted from 365 Days of Crockpot.com
