Tomato Basil Soup

I've made this soup several times but have never remembered to take a picture of it until now.  I always pair it with Grilled Cheese sandwiches - so yummy dipped in the soup.  I also never have half and half on hand so I always use whole milk.  And last change I make is I pulse the veggies in my blender before combining with the milk mixture.  I like this soup better smooth than chunky.  This is another recipe I adapted from Mel's Kitchen Cafe.  She calls it Slow Cooker Tomato Basil soup but I've never used a slow cooker - just a large stock pot and medium saucepan.

Tomato Basil Soup

• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free half-and-half, warm (I use whole milk.)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender. 
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok. 
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth. 
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed. 
5. Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (or grilled cheese sandwiches!).