INGREDIENTS
4 stalks
celery
4 media
carrots
1/2 large
onion
3 cloves
garlic
3 tbsps
butter
2 tbsps
olive oil
1/4 cup
flour
4 cups
low sodium chicken broth
2 cans
fire roasted diced tomatoes
1/4 cup
fresh basil
1 tsp
oregano
1 tsp
salt
1/2 tsp
dried parsley
1 serving
pepper
1 pinch
red pepper flakes
1
bay leaf
1 cups
heavy cream
1 cup
parmesan cheese