Ingredients:

• 1 tablespoon olive oil
• 2 cans (14.5 ounces each) diced tomatoes, with juice
• 2 carrots, finely diced (about 1 cup)
• 1 small onion, finely diced (about 1 cup)
• 3 celery stalks, finely diced (about 1 cup)
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 ½ teaspoons dried basil leaves
• ½ cup butter
• ½ cup all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 1 ½ cups half-and-half (or whole milk)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh basil, chopped

Instructions:

1. Sauté Vegetables:
   • Heat the olive oil in a large soup pot over medium-high heat.
   • Once hot, add the diced carrots, onion, and celery.
   • Sauté for a few minutes until the vegetables begin to soften.
2. Add Tomatoes and Seasonings:
   • Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil.
   • Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
3. Blend the Soup (Optional):
   • Using an immersion blender or a regular blender (in batches, if necessary), puree the soup until smooth. This step is optional if you prefer a chunkier soup.
   • Once blended, return the soup to the pot.
4. Prepare the Roux:
   • In a separate pan, melt the butter over medium-low heat.
   • Stir in the flour and whisk continuously for about 10 minutes, until the mixture turns a golden brown.
5. Combine Roux with Soup:
   • Add a ladleful of soup into the roux to create a thick paste.
   • Gradually add more soup and stir until smooth.
   • Pour the roux mixture back into the main soup pot and stir to combine.
6. Finish the Soup:
   • Stir in the Parmesan cheese, half-and-half, salt, black pepper, and fresh basil.
   • Taste and add more oregano or basil as needed.
   • Stir well and heat for a few more minutes until the soup is warm.
7. Serve and Store:
   • Serve the soup immediately or store it covered in the refrigerator for up to one week.
   • For a fun twist, try serving it in a homemade bread bowl!

Notes:

• Slow Cooker Version: Combine diced tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, and basil in the slow cooker. Cook on low for 5-6 hours until vegetables are soft and flavors meld. Proceed with blending and adding the roux as outlined.
• Instant Pot Version: Follow similar steps for the Instant Pot to speed up the cooking process.
• Freezer Instructions: To freeze, omit the cream and Parmesan cheese before freezing. Reheat and add the cream and cheese once heated to avoid curdling.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Nutrition