In a large pot, heat Butter and unflavored Olive Oils over medium-high heat. Add celery, carrots, onion, garlic, and shallot and sauté for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
Gradually whisk in chicken or vegetable broth, followed by tomatoes and herbs. Bring to a boil, then reduce heat and simmer for 15 minutes or until carrots are tender. Whisk in Parmesan and milk or half-and-half, reduce heat to low, and simmer gently an additional 15-20 minutes, stirring occasionally.
Stir in additional broth or cream to reach desired consistency, if necessary, and remove bay leaf. Puree mixture with immersion blender, or allow to cool slightly and puree in a traditional blender. Taste for seasoning and serve hot.
Serving suggestion: Everyone knows that tomato soup is incredible alongside a grilled cheese sandwich. (Bonus points if you make that sandwich using Harvest products!) Consider tossing a handful of Herb Crackers or popcorn over the top, too! (Bonus points if you make that popcorn using Harvest products!)
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