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- 2 (14 oz.) cans diced tomatoes, with juice (we used the basil and oregano kind)
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp. dried oregano
- 1 Tbsp. dried basil
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan Cheese
- 1/2 cup butter
- 2 cups half and half, warmed
- 1 tsp. salt
- 1/4 tsp. ground black pepper
View Full Recipe at Cooking With Libby
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