Ingredients

*2 28-ounce cans of crushed tomatoes (San Marzano work really well for this soup!)

*1/3 cup butter

*1/3 cup flour

*3 cups beef or vegetable stock

*1 sprig fresh rosemary

*1 sprig fresh oregano

*2 cloves lightly crushed garlic

*1/8 teaspoon crushed red pepper flakes

*1 tablespoon grated Parmigiano-Reggiano or Romano cheese for each serving, if desired

*Salt and pepper to taste

Instructions

In a 6 quart stock pot, melt butter over low heat. Add flour and whisk gently until the mixture is a consistency of a smooth paste.

Slowly add stock and turn heat to medium, stirring constantly until mixture boils and thickens.

Add tomatoes, garlic, salt, pepper, and red pepper flakes. Cover and let simmer for 30 minutes.

Add oregano and rosemary approximately 5 to 10 minutes before serving.

Fish out herbs and garlic cloves before serving and discard. This soup airs beautifully with a light mesclun salad or crostini. Garnish with 1 tablespoon grated Parmigiano-Reggiano or Romano cheese.

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