Soup:

• 1 Tablespoon olive oil
• 2 14.5 ounce cans diced tomatoes, with the juice
• 2 carrots, finely diced (about 1 cup)
• 1 small onion, finely diced (about 1 cup)
• 3 ribs celery, finely diced (about 1 cup)
• 2 Tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon Dried oregano
• 1 1/2 teaspoons dried basil leaves

Roux:

• 1/2 cup butter
• 1/2 cup all-purpose flour

Finishing Touches:

• 1 cup freshly grated parmesan cheese
• 1 1/2 cups half and half (or whole milk)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil