1 (14 oz) can diced tomatoes, with juice
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced shallots
1/2 tsp dried oregano
1/2 T dried basil
1 tsp minced garlic
6 T butter, divided
2 cups chicken broth
1 bay leaf
1/4 cup flour
1/4 cup Parmesan cheese
1 cup half and half, warmed
1/2 tsp salt
1/8 tsp black pepper
I hand-chopped the shallots and used the blender for the carrots and celery.
Saute carrots, celery, onions, 2T butter, and garlic for 5 minutes.
Add chicken broth, tomatoes, and spices (including salt and pepper).
Simmer for a couple hours.
After the soup has simmered for at least a couple hours, prepare a roux. Melt remaining butter over low heat and add flour. Stir constantly with a whisk for 2-3 minutes.
Add one cup of the soup to the roux and mix until well blended.
Add roux, warmed half and half, and parmesan to the remaining soup. Blend.
Allow to simmer for at least 30 minutes before serving.
I served it with pierogies, but it is definitely filling enough to serve with just bread.