Slow Cooker Tomato Parmesan Soup

This soup is absolutely AMAZING!   My husband doesn't like soup very much.  With this one though, he had TWO bowls!!!  And he kept on saying how delicious it was.  Now, that says something, right?  I like a little heat in my food, so I used canned tomatoes with jalapenos.  They're kind of hard to find, so if you want to have a little heat in your soup, just add about a teaspoon or two of your favorite hot sauce or a shake or so of crushed red pepper flakes.  If  you don't like spicy food, just use diced tomatoes without anything in them.  I served this soup with my focaccia.  Enjoy!

Ingredients:
-2 (14 oz ) cans diced tomatoes with jalapenos
-1 cup finely diced onion, or a handful dehydrated onion

-4 cups chicken broth
-1 tsp dried oregano
-1/2 cup flour
-1/2 cup butter
-1 cup shredded Parmesan cheese
-2 cups half and half, or whole milk, warmed
-1 tsp salt
-1/4 tsp black pepper
Directions:
Add tomatoes, onions, chicken broth and oregano to slow cooker.  Cook on low for about 4 hours.  As the 4 hours come to and end, you need to make a roux this way: melt the butter in a skillet over low heat.  Add flour and mix very well for about 3-5 minutes.  Slowly stir in 1 cup of the hot soup from the crockpot.  Mix well.  Slowly add 3 more cups of the soup and mix well until smooth.  Add mixture to slow cooker.  Stir and add Parmesan, warmed half and half, salt and pepper.  Cover and cook on low for another hour.  Enjoy!
Recipe adapted from here.