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I was amazed at how easy it was to make one of my favorite soups. Ingredients
1 cup onion, finely chopped 1 cup celery, finely chopped 1 cup carrots, finely chopped 1 tbsp oil 4 cups chicken stock 2 cans diced tomatoes (approx 3 cups with liquid) 1 tsp dried oregano 1 tsp dried basil 1 bay leaf 1/2 cup butter 1/2 cup flour 1 cup grated Parmesan cheese 2 cups half and half (or low fat milk if preferred) salt and pepper to taste
Saute vegetables in large pot with oil for about 5 minutes, stirring frequently.
Add in chicken stock, tomatoes, oregano, basil and bay leaf. Simmer for 15 minutes.
In a separate sauce pan, create a roux by combining flour and butter, stirring constantly for 5 minutes over medium heat to cook. Gradually add in 3 cups of soup stock from the other pot, and then transfer the roux mixture to the main soup pot, stirring to combine the two mixtures.
When mixture begins to thicken, stir in Parmesan cheese and whisk to blend, until melted.
Add in half and half very slowly (warming it a bit helps to keep it from curdling), stirring constantly until blended into the soup. Salt and pepper to taste.