Serves: 6–8 | Prep Time: 10-15 min | Cook Time: 45-60 min 

Ingredients

• 2-3 Veggie Pop-Ins of your choice (Broccoli, Carrot, or Cauliflower)
• 2 tbsp olive oil
• 4 stalks celery
• 4 medium carrots
• ½ large onion
• 3 cloves garlic, peeled
• 1 tbsp dried basil or ¼ cup fresh basil, chopped
• 1 tsp dried oregano or 1 tbsp fresh oregano
• 1 bay leaf
• 2 (14.5 oz) cans fire-roasted diced tomatoes with juice
• 4 cups chicken stock
• 4 tbsp butter
• ¼ cup flour
• 2 cups half & half, heavy cream, or milk (any combination)
• 1 cup grated Parmesan cheese
• 1 tsp salt
• ½ tsp black pepper
• Freshly grated Parmesan cheese for garnish (optional)

Directions

1. Prep the vegetables
2. Add celery, carrots, onion, tomatoes, and garlic to a food processor and pulse until finely minced (or mince by hand).
3. Sauté the base
4. Heat the olive oil in a 4-qt soup pot over medium heat.
5. Add the minced vegetables and sauté for 5 minutes.
6. Build the soup
7. Add the basil, oregano, bay leaf, fire-roasted tomatoes, and chicken broth.
8. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the carrots are tender.
9. Create the cream mixture
10. While the soup simmers, melt the butter in a separate saucepan over low heat.
11. Stir in the flour and cook for 5 minutes, stirring constantly.
12. Slowly whisk in 1 cup of the hot soup until smooth.
13. Add 3 more cups of hot soup to the butter/flour mixture, whisking until fully blended.
14. Pour this mixture back into the main soup pot and stir to combine.
15. Finish the soup
16. Add the grated Parmesan and whisk until melted.
17. Stir in the warmed half & half/cream/milk, salt, and pepper.
18. Simmer on low for 15–20 minutes, stirring occasionally.
19. Add in Veggie Pop-Ins and stir to combine
20. Remove the bay leaf.
21. Garnish with freshly grated Parmesan (optional)