Creamy Slow Cooker Tomato Basil Soup

My 12 year old is heading off for her very first girls camp this morning.  Just thinking about it makes me miss her already.  She'll be gone for the entire week and will probably have so much fun she won't even have time to think about or miss me.  I'll keep busy.  How can I not with 4 other kids around. :)  But I still will miss her.  I think the week will be filled with comfort food.  Like this Creamy Slow Cooker Tomato Basil Soup.  Isn't it amazing how food really can help you feel better about things?  At least for a while.

Do you remember the my Sourdough Croutons I posted about last week?  Well, this Creamy Slow Cooker Tomato Basil Soup is the reason I made the croutons.  The soup was fantastic alone, but the croutons really added to it.  The hubs and I loved the soup. 

2 (14 ounce) cans diced tomatoes, undrained - I used petite and they were prefect!
1 cup celery, finely diced
1 cup carrots, finely diced
1 cup onions, finely diced
1 teaspoon dried oregano
1 tablespoon dried basil
2 (14.5 ounce) cans chicken broth
1 bay leaf
1/4 cup butter
1/2 cup flour
1 cup Parmesan cheese, freshly grated
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
Croutons

Combine tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf in a slow cooker. Cover and cook on low for 5-7 hours until the vegetables are tender. 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. Whisking constantly, slowly pour in the half-and-half. Increase heat to medium and whisk until smooth and bubbly. Pour the mixture into the slow cooker along with the Parmesan cheese, salt and pepper.  Mix well and cook for an additional 30 minutes.  Serve with croutons.

Recipe adapted from Mels Kitchen Cafe.

Linked on Pinworthy Projects, Sweet & Savory Saturdays and Party in Polka Dots.