Tomato Basil Parmesan Soup

*adapted from utah.todaysmama.com*

1/4 cup vegetable oil

1 cup finely diced celery

1 cup finely diced onions

1 cup finely diced carrots

1 tsp dried Oregano

1 Tbsp dried Basil

2-14.5 oz. cans diced tomatoes with juice

4 cups chicken broth

ROUX:

1/2 cup butter

1/2 cup flour

1 tsp salt

1/4 tsp black pepper

1 cup parmesan cheese, freshly grated

1-12 oz. can of fat free evaporated milk

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly with a whisk, 5-7 minutes. Add salt and pepper and stir about 30 seconds. Slowly whisk in 1 cup hot soup.  Add another 3 cups and whisk until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend. Stir in evaporated milk. Simmer over low heat 15-20 minutes, stirring occasionally. 

4) Turn off heat and blend with an immersion blender until it's the consistency that you want.