Tomato Basil Parmesan Soup
- 2 tablespoons olive oil
- 4 stalks celery
- 4 medium carrots
- ½ 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
- ¼ 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
- freshly grated Parmesan cheese (optional)
- 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).
I think the diced tomatoes are DELISH in this soup but feel free to mince them if you don't like their texture