Tomato, Basil and Goat Cheese Crock Pot Soup

1. Add tomatoes, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on High for 2 1/2 hours, until flavors are blended and vegetables are soft.
3. Once the soup is done, prepare a roux. Melt butter over low heat in a skillet and gradually whisk in flour. Whisk constantly until ingredients are smooth. Slowly stir in a cup of the soup. Add in 3 additional cups and stir until smooth. Combine the roux/soup mixture back into the crock pot and stir in goat cheese, warmed half-and-half and salt and pepper. This is the time to adjust the seasonings if some of the flavor cooked out.
4. Cover and cook on Low for another 30 minutes or so until ready to serve.

(Recipe adapted from 365 Days of Slow Cooking.)