INGREDIENTS
1 Tablespoon
olive oil
1 cup
carrot
1 cup
onion
1 cup
celery
29 oz
tomatoes
2 Tablespoons
tomato paste
4 cups
chicken broth
1/4 cup
basil leaves
1 tsp
oregano 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
pepper