Tomato Basil Parmesan Soup

I've made this soup several times, and each time I look for the recipe on this little blog and am surprised to find that I haven't posted it.  It's a delicious soup!  Most recently, I made four batches for a soup swap, and then another batch to share at a ladies retreat.  I've used my slow cooker, but have also made it on the stove cutting back on the time it simmers.  I know there are plenty of tomato cheese soup recipes floating around out there.  This is the one my family loves!

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped (I've also used 3 tsp. dried basil)
• 3 teaspoons minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup heavy cream OR half & half
• 4 cups chicken or vegetable broth
• 2 cups shredded parmesan cheese

roux

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.