Tomato Basil Parmesan Soup

*I use my Vitamix blender to make this soup.  You could make it without blending all the veggies.  If you are using a regular blender, you will need to cook your veggies before you blend them.

2 (14oz.) can diced tomatoes, with juice

2-3 large carrots

2-3 celery sticks

1 medium onion

1 tsp. dried oregano

1 Tbs. dried basil

4 c. chicken broth, warmed works best

1/2 c. flour

1/2 c. butter

1 c. parmesan cheese

2 c. fat free half and half

1 tsp. salt

1/4 tsp. pepper

Cut your carrots, celery, and onion into a few large pieces and put them in the blender with the tomatoes.  Turn the Vitamix to the soup setting and turn on.  (It will blend for about 6 minutes.)

While the veggies are blending, prepare a roux.  Melt the butter in a large pot.  Add the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly.  Cook until warmed through and thickens slightly.  

By now, your veggies should be done.  Add them to your roux (be careful, they will be hot).  Stir in half and half, parmesan cheese, oregano, basil, salt, pepper.  Warm through, season with more salt and pepper if needed.