Return to the saucepan and add the cheese, stirring to melt. Season to taste and heat gently until almost boiling, stirring constantly. Serve one portion in a warmed soup bowl garnished with fresh basil or parsley. Seal label and freeze for up to 3 months. Defrost and re-heat gently to serve.
Quarter tomatoes and remove core and seeds.
In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings.