Ingredients
1 (28 oz) can crushed tomatoes, undrained
4 carrots, sliced
1 large yellow onion, chopped
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups vegetable broth
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup olive oil
¼ cup butter
½ cup flour
½ cup freshly shredded Parmesan cheese
2 cups whole milk*
Preparation
