Tomato-Basil Parmesean Soup

3 Cups whole tomatoes with juice
¼ Cup vegetable oil
1 Cup finely diced celery
1 Cup finely diced onions
1 Cup finely diced carrots
4 Tbsp fresh basil (or 1 Tbsp dried)
1 Tbsp fresh oregano (or 1 tsp dried)
½ bay leaf
4 Cups chicken broth

½ Cup butter
½ Cup flour

2 Cups half-and-half, warmed (I prefer fat-free)
1 Cup Parmesan cheese, freshly grated
1 tsp salt
¼ tsp ground white pepper (I prefer black)

Puree tomatoes and juice. 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 to a boil, reduce heat and simmer until carrots are tender (15 minutes.)

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

Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half-and-half, salt and pepper Simmer over low heat 15 to 20 minutes, stirring occasionally. Makes about 2 quarts.