Tomato Basil Parmesan Soup

By aarrington

Ingredients

• 2 tablespoons olive oil
• 4 stalks celery
• 4 medium carrots
• 1/2 large onion
• 3 cloves garlic, peeled
• 1 tablespoon dried basil or 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1 bay leaf
• 2 (14.5 oz.) cans fire roasted diced tomatoes with juice
• 4 cups chicken stock
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups half and half, heavy cream or milk (or a combination)
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• Garnish
• freshly grated Parmesan cheese (optional)

Preparation

Step 1

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).

Heat oil in a 4 qt. soup pot. Add minced vegetables and saute for 5 minutes.

Add basil, oregano, bay leaf, tomatoes, and chicken broth.

Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.

While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken.

Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).