Ingredients
- 2 cloves Garlic
- 1 cup Onion
- 1 tsp Oregano (dried)
- 2 (14.5 ounces) cans Tomatoes
- 4 cups Vegetable Broth (or chicken)
- 4 tablespoons Flour
- ¼ teaspoon Pepper
- ¼ teaspoon Salt
- 4 tablespoons Butter
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese (grated)
- ¼ cup Basil (fresh)
Instructions
- Melt butter in a large stock pot over medium heat.
- Add onions, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
- Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
- Add Parmesan and heat through until cheese is melted. Season with additional salt, pepper & cheese of choice to taste ♥ Stir in basil just before serving.