INGREDIENTS
28 oz
canned diced tomatoes
1 cup
celery
1 cup
carrots
1 cup
onions
1 tsp
oregano
1 Tablespoon
dried basil
4 cups
chicken broth
1
bay leaf
4 Tablespoons
butter
1/2 cup
flour
1 cup
parmesan cheese
2 cups
heavy whipping cream
1 serving
salt and pepper