Combine all ingredients for soup, except the cheese, in a crockpot and cook on low for 4 hours.
Pour ingredients into blender (you may want to do 2 batches depending on the size of your blender) and pulse for 15-20 seconds.
Add soup back to crockpot and add parmesan cheese.
In a small saucepan melt butter over medium heat.
Add flour and whisk to combine.
Slowly whisk in heavy cream and stir until starts to thicken. Make sure to get out any lumps from the flour/butter.
Add to soup and stir to combine.
Cook for additional 30 minutes.
Serve with rolls or baguettes and additional cheese to sprinkle on top.