INGREDIENTS
1 28 ounce can
crushed tomatoes, undrained
4
carrots (sliced)
1
large yellow onion (chopped)
1 tsp
dried oregano
1 tbsp
dried basil
4 cups
vegetable broth
1
bay leaf
1 tsp
salt
1/2 tsp
freshly ground black pepper
1/4 cup
olive oil
1/4 cup
butter
1/2 cup
flour
1/2 cup
freshly shredded Parmesan cheese
2 cups
whole milk*