Directions

1. Heat oil in large soup pot over medium-high heat.
2. Add carrots, onions, and celery to hot oil and sauté for 4 minutes.
3. Add undrained diced tomatoes, tomato paste, chicken broth, oregano, and 1 Tablespoon fresh basil.
4. Bring to gentle boil and cook until the vegetables are tender.
5. Puree the soup until smooth.
6. In a separate pot, melt butter over medium-low heat.
7. Whisk flour into butter slowly and continue stirring until the roux is golden brown, about 10 minutes.
8. Add a ladle of soup to the roux and combine.
9. Repeat until roux is smooth.
10. Add roux to soup pot and stir to combine.
11. Stir in parmesan, half and half, salt, pepper, and rest of basil.
12. Season to taste
13. Cook until warmed through.