2 tablespoons olive oil

4 stalks celery

4 medium carrots

½ large onion

3 cloves garlic, peeled

1 tablespoon dried basil or 1/4 cup fresh basil, chopped

1 tsp. dried oregano or 1 tablespoon fresh oregano

1 bay leaf

2 (14.5 oz.) cans fire roasted diced tomatoes with juice

4 cups chicken stock

4 tablespoons butter

¼ cup flour

2 cups half and half, heavy cream or milk (or a combination)

1 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese (optional)

 

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).