Tomato Basil Parmesan Soup

I saw this on Pinterest and re-pinned it 13 days ago, and I've made it twice since then. That should tell you something. There weren't many steps along the way to take pictures of, so here's the finished bowl of soup:

This is creamy, warm, and flavorful, and perfect for a rainy day... or any day, really. Enjoy.

Tomato Basil Parmesan Soup
Adapted from: This Blog, via Pinterest

You'll need:
2 (14 oz) cans diced tomatoes, with juice (I recommend petite diced)
4 c chicken broth
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 t dried oregano OR 1 T fresh oregano
1 T dried basil OR 1/4 c fresh basil
1/2 c butter
1/2 c flour
1 c Parmesan cheese
1 t salt
1/4 t black pepper
2 c half & half, warmed (original recipe recommends reducing this to 1 1/2 c. I just used 2 c whole milk instead, and it was plenty creamy)

Put the tomatoes, broth, diced veggies, oregano, and basil in your crock pot. Cover and cook on low for 5-7 hours, or until you just can't wait any more.

Make a roux: True story, I had never done this before. I felt like I was living out a Food Network fantasy. :) Sorry there are no pictures, but it's difficult to take a photo while constantly whisking...

To make the roux, melt the butter over low heat in a saucepan or large skillet. Add the flour and stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups gradually and stir until smooth. Then add the whole mixture back to the crock pot.

Add the Parmesan, salt and pepper, and warmed half & half (or milk) and stir. Cover and cook on low for another 30 minutes.

Serve with crusty bread or a grilled cheese sandwich for delicious dunking. Mmm.