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).
- 6
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
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.