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 tbs fresh oregano
1 tbs dried basil OR 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup parmesan cheese
1/2 cup butter
2 cups half and half, warmed (probably closer to 1 1/2 cups)
1 tsp salt
1/4 tsp black pepper

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 veggies are soft.

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 pour in 1 cup of hot soup and stir until smooth. add another 3 cups of hot soup, one cup at a time, stirring well after each addition. add all back into the slow cooker. stir and add the parmesan cheese, warmed half and half, salt and pepper. add additional basil and oregano if needed.

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