1
Add tomatoes, water, carrots, celery, onions, oregano, and basil into a large pot and simmer for 45 minutes.
2
Use blender to puree the tomato vegetable mixture and put it back into the pot.
3
30 minutes prior to serving, melt butter in pan and add in flour. Stir constantly for about 5 minutes. Add to soup mixture.
4
Stir and add in Parmesan cheese, warmed half and half, salt, and pepper. All more water if you prefer a soup that is less thick.
5
Stir until well blended and serve.
note - Can be made with broth instead of water, and can also be simmered in the crock pot on low for 6 hours rather than preparing on the stove. Can also skip the puree step if a chunkier soup is preferred.
