Tomato Soup

Ingredients:
2 15-oz cans diced tomatoes
1 10-oz can tomato sauce
2 fresh tomatoes, diced
2 cloves of garlic, minced
1 Tb salt
1 tsp pepper
1/2 tsp cayenne
1 tsp oregano
1 onion, diced
1 c heavy cream
4 cups chicken stock
For Roux:
3 Tb butter
1/4 c flour
1 c heavy cream

1. Add tomatoes, tomato sauce, garlic, onion, spice, heavy cream, and chicken stock to the crock pot.
2. Stir, then cover and cook 6 hours on low or 2-3 hours on high.
3. Transfer chunky parts of soup to blender and puree soup until smooth.  Return to crock pot.
4. Make roux by melting butter in saucepan and adding flour and heavy cream; stir until smooth.
5. Add roux to crockpot and stir; cook for another 20-30 min.
6. Garnish with fresh basil and serve.