5/5
(1 Votes)
Ingredients
- 2 cans diced tomatoes with juice
- 1 c finely diced celery
- 1 c finely diced carrots
- 1 c finely diced onions
- 1 tsp oregano
- 4 c chicken broth
- 1/2 c flour
- 1 c shredded parmeson
- 1/4 tsp pepper
- 1/4 c oil
- 1 T basil
- 1 bay leaf
- 1/2 c butter
- 2 c 1/2 and 1/2
- 1 tsp salt
Preparation
Step 1
Heat oil and saute carrots, celery and onions until soft.ADd seasonings tomatoes and chicken broth and simmer until carrot are tender.
Make Roue with butter and flour and cook 6 minutes. Pour 1 c broth mix into roué and them add t broth
Simmer until soup thickens.
Add parmeson
Stir in 1/2 ND 1/2 AND pepper. Simmer until heated
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