INGREDIENTS
5 cups
Chicken broth or 5 cups water and 5 tsp chicken bullion
3 tsp
Basil, dried
4
Carrots or 16-20 baby carrots, medium
3
large stalks Celery
1
Onion, medium
1 tsp
Oregano, dried
5
Segments of garlic, large
1 1/2 29 ounce cans
Tomato
1/4 cup
All-purpose flour
1/4 tsp
Baking soda
2 tbsp
Brown sugar
1/2 tsp
Pepper
1 pinch
Red pepper flakes
1 tsp
Salt
2 tbsp
Olive oil
4 tbsp
Butter
1 1/2 cups
Heavy cream
1 1/2 cups
Milk
1 cup
Parmesan cheese