1/2 cup finely diced onion
1/4 cup finely diced carrots
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
2 teaspoons dried organic Italian seasoning
2 cups or more organic chicken stock
1 (28-ounce) can petite diced tomatoes
1-1/2 teaspoons pure vanilla extract
1/2 cup fresh basil, chiffonade
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup freshly grated Parmesan cheese
Saute onion and carrots in butter in a large saucepan until onion is translucent. Stir in flour and Italian seasoning until heated.
Add 2 cups chicken stock gradually, stirring constantly. Stir in tomatoes, vanilla, basil, salt and white pepper.
Cover and simmer for 45 minutes, stirring occasionally. Add additional stock if desired and cook until heated through.
Ladle into soup bowls and garnish with Parmesan.
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