CREAMY TOMATO, BASIL, PARMESAN SOUP
- 2 (14 oz) cans fire roasted diced tomatoes, with the juice
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 cup finely diced celery
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 1 tsp dried oregano or Tbsp fresh oregano
- 1/4 cup fresh basil (or 1 Tbsp dry basil)
- minced garlic
- 1/2 cup butter
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1 1/2 cups half and half or whole milk
- 1 tsp salt
- 1/4 tsp pepper
Adapted from tastesbetterfromscratch.com
Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, basiland garlic to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender.
In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the other pot to the roux--it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to soup pot and stir to combine.
Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
Purée until smooth. Return to soup pot.
Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.