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Put marinara, tomatoes, bell pepper strips, shallot and chicken broth into slow cooker.
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Cook on low for 5-7 hours or on high for 3 hours.
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Thirty minutes before serving make the roux.
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Melt butter over low heat in a skillet and add in flour.
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Stir constantly for about 5 minutes.
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Slowly add in 1 cup of hot soup.
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Add in 3 more cups of soup and stir until smooth.
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Put all back into the slow cooker.
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Stir and add parmesan cheese, half and half, salt and pepper, oregano and basil.
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Heat on high for another 30 minutes or until ready to serve.