INGREDIENTS
1 Tablespoon
olive oil
29 oz
canned diced tomatoes
1 cup
carrots
1 cup
onion
1 cup
celery
2 Tablespoons
tomato paste
4 cups
low sodium chicken broth
1 tsp
oregano leaves
1 1/2 tsp
dried basil leaves
1/2 cup
butter
1/2 cup
flour
1 cup
parmesan cheese
1 1/2 cups
half and half
1 tsp
salt
1/4 tsp
black pepper
1/4 cup
fresh basil