Tomato Basil Parmesan Soup

By cacelias

This soup is flavorful, delicious and very easy! Serve with baguettes and olive oil drizzled with balsamic vinegar. Recipe modified from the Internet (Pinterest).

Ingredients

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
• 1/4 cup fresh basil
• 4 cups vegetable broth
• 1/2 cup flour
• 1 cup grated Parmesan cheese
• 1/2 cup butter
• 2 cups half and half (substitute milk for less calories)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 6
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to a large stock pot!

Cover and simmer on low, until flavors are blended and vegetables are soft, 1-2 hours. At this point I pureed the soup with an immersion blender and blended until smooth.

About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add roux mixture back into the pot.

Stir and add the Parmesan cheese, half and half (or milk), taste first…..salt and pepper, as desired.