Tomato Basil Parmesan Soup

By AnneS

I cut down the butter to 1/2 cup, and the parmesan to 1 1/2 cups to cut down the calories. Using less butter, you must be quick adding the flour and milk or it will clump. I have always used 1% milk, and don't think this needs half-and-half.

Ingredients

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely chopped onions
• 1 teaspoon oregano
• 1/4 cup fresh basil
• 4 cups chicken broth
• 1/2 bay leaf
• 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 pepper

Preparation

Step 1

1. Add tomatoes, celery, carrots, onion, chicken broth, oregano, basil and bay leaf to stock pot.

2. Cover and cook on low about 2 hours, until flavors are blended and vegetables are soft. Remove bay leaf and either use an immersion blender to mix, or put batches in the food processor. Process less for a chunkier version.

3. About 30 minutes before serving, prepare the roux. Melt the 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 another 3 cups, and stir until smooth. Add all back into the pot. Stir and fold in the Parmesan cheese, warmed half-and-half, salt and pepper.

4. Cover and cook on low for another 30 minutes or so, until ready to serve.