Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 small bay leaf
1 tbsp dried basil
1 tsp dried oregano
4 cups chicken broth
2 cans diced tomatoes, do not drain
1/2 cup flour
1/2 cup butter
1 cup Parmesan cheese
2 cups skim milk

 Place about 1/2 cup chicken broth in the bottom of a soup pot.  Saute the carrots, onions and celery until tender.  Add chicken broth and tomatoes.  Bring to a boil.

 Meanwhile, melt the butter in a small saucepan.   Stir in the flour and cook for 5 minutes, stirring constantly.

 Add 1 cup of the soup mixture to the saucepan and stir.  Mine got very thick at this point.

 Add about 2 more cups of the soup to the saucepan. Stir until well blended.  Add this back into the soup pot.

Stir in the Parmesan cheese and milk.  Heat through.