Tomato-Basil Parmesan Soup

I found this recipe on Pinterest.  It is a crockpot recipe but I just adapted it to stove top. I also changed it a bit to my liking.  I was so good!  A deep, rich, creamy tomato soup!  LOVE it!

Tomato-Basil Parmesan Soup
(4 servings)

1 (14 oz) can petite diced tomatoes
1-2 T extra-virgin olive oil
3 ribs celery, chopped
2 medium carrots, chopped
1 medium onion, diced
1/2 t dried oregano, or 1/2 T fresh
1/2 T dried basil, or 2 T fresh, chopped
3 cups chicken or vegetable broth
1 bay leaf
1/4 cup flour
1/4 cup butter
1/2 cup Parmesan cheese, freshly grated
1 cup half and half, warmed
salt and pepper to taste

In a heavy soup pot, saute celery, carrots and onion in olive oil until softened. Add tomatoes, oregano and basil and stir. Add 2 cups of the broth and the bay leaf.  Let this simmer until the veggies are cooked and soft.  Once they are soft, remove the bay leaf and puree with a submersion blender or in a food processor until smooth.  Return to the pot and in another pan prepare a roux.  Melt the butter in a small pan.  Add the flour and whisk for about 3-5 minutes.  Add the last cup of broth to the roux and then add it into the soup. Stir and add the grated Parmesan, warmed half and half, and salt and pepper to taste.  Let this simmer for a few minutes to combine the flavors.  Serve with a little more Parmesan sprinkled over the top!  Would be great served with grilled cheese or these croutons!