INGREDIENTS
28 ozs
canned tomatoes
4
carrots
1 large
yellow onion
1 tsp
oregano
1 tbsp
dried basil
4 cups
vegetable broth
1
bay leaf
1 tsp
salt
1/2 tsp
black pepper
1/4 cup
olive oil
1/4 cup
butter
1/2 cup
flour
1/2 cup
parmesan cheese
2 cups
whole milk