Tomato Basil Bisque

¼ cup butter

1 cup finely diced celery

1 cup finely diced onions

1 cup finely diced carrots

2 (14 oz) cans diced tomatoes, with juice

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or ¼ cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half

¼ tsp black pepper

In a large pot, melt ¼ cup butter.  Saute celery and onions until soft.  Add carrots and saute a little longer.  Add 2 cans diced tomatoes, oregano, basil, chicken broth and bay leaf.  Bring to a boil, then simmer until vegetables are tender. 

While the vegetables are cooking make a roux of ½ cup melted butter, add

½ cup flour.  Stir constantly with a whisk until the flour is a light brown color.  Slowly stir in 1 cup of hot soup to the roux.  Add another 3 cups and stir until smooth.  Add all back into the soup.  Stir until smooth.  Using an immersion blender, blend the soup until smooth.  Add 1 cup Parmesan cheese, 2 cups half and half and ¼ tsp black pepper.