Ingredients:

2 (14 oz) cans fire roasted diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano

1 t dried basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup parmesan cheese

½ cup butter

1 1/2 cups evaporated milk

1 tsp salt

¼ tsp black pepper

Directions:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your soup pot. Simmer until veggies are tender, about an hour.

2. Make a roux by melting butter in skillet and adding flour. Stir constantly with a whisk for 3-4 minutes, then stir in several ladles of hot soup. Add back to soup pot and bring to boil to thicken soup. Add Parmesan cheese, evaporated milk, salt and pepper and stir to combine.

3. Serve with slices of your favorite hot bread.

Bon Appetit!