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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 vegetables are soft. At this point I added all of the
vegetables to a blender and blended until smooth. If you have a
hand immersion blender that would work great. If you prefer a
chunkier texture you can leave it as is or even blend just some of
it. Return blended veggies back to the slow cooker.
About 30 minutes before serving prepare the roux. Melt butter
over low heat in a skillet and add the flour. Stir roux constantly
with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup.
Add another 3 cups and stir until smooth. Add all back into the
slow cooker. Stir and add the Parmesan cheese, warmed half and
half, salt and pepper.
Cover and cook on LOW for another 30 minutes or so until ready
to serve. Serve with warm rolls and a green salad.
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