Tomato Basil Oregano Soup

This recipe is pretty simple yet very tasty.  I am not usually one for tomato soups, but that must be because I've never had a tomato soup so flavorful before.

 Ingredients:

30 oz diced tomatoes, with juice
2 celery stalks, diced into small pieces
3 tablespoons dried diced onions
1 tablespoon dried oregano
1 tablespoon dried sweet basil
32 oz (4 cups) chicken stalk (or broth)

1/2 cup gluten-free featherlight flour mix
1/2 cup butter
1/2 teaspoon garlic powder

1 cup grated Italian cheese blend
2 cups warmed half and half

salt, pepper to taste

Instructions:

Add top 6 ingredients into 6 quart slow cooker, cover and cook on low for 5 hours.

About 45 minutes before serving prepare a roux (melt butter over low heat in a skillet, add flour and garlic mixture to melted butter.  Whisk constantly for about 5 minutes.  Slowly add in 1 cup of the soup.  Whisk to prevent lumps.  Slowly add in another 3 cups of the soup, stirring until smooth.  Pour back into slow cooker.  Stir in the grated cheese and warmed half and half.   Cover and cook on low for another 30 minutes.

Yield about 10 servings.