INGREDIENTS
115 g
carrots
115 g
celery
115 g
onions
1/4 cup
canola oil
3
garlic cloves
1 tsp
oregano
1 Tbsp
basil
1 1/2 tsps
salt
1/4 tsp
pepper
28 ozs
petite tomatoes
4 cups
chicken broth
1
bay leaf
1/2 cup
flour
1 cup
parmesan cheese
1/2 cup
butter
2 cups
half and half
1 serving
salt and pepper