INGREDIENTS
1 tbsp
Basil, dried
1
Bay leaf, dried
1 cup
Carrots
1 cup
Celery
3
Garlic cloves
1 cup
Onions
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes, petite with juice
4 cups
Vegetable broth
1/4 tsp
Black pepper
1/2 cup
Flour
1 1/2 tsp
Salt
1
Salt and pepper
3 tbsp
Olive oil
1/2 cup
Butter, salted
2 cups
Half and half
1 cup
Parmesan cheese