Wednesday, May 21, 2014

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup
Contributed by: Lindsay Hughes
Makes 8 servings

2 (14 oz) cans diced petite tomatoes with juice
1 (6 oz) can of tomato paste
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1/4 cup olive oil
1 Tbsp fresh oregano or 1 tsp dried
4 Tbsp fresh basil or 1 Tbsp dried
1/2 bay leaf
1/4 tsp black pepper
4 cups chicken broth
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese, freshly grated
2 cups half and half, warmed
salt to taste

1. Heat olive oil in 4 quart soup pot. Add celery, onions and carrots. Sauté 5 minutes. Add basil, oregano, bay leaf, pepper, tomatoes, tomato paste, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, about 7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
3. For a smooth and creamy soup, use an immersion blender to blend the mixture.

4. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

5. Ladle into serving bowls and enjoy!
This was so delicious, and I will definitely be making it again. Everyone loved it, including the picky kiddo. It's a good way to sneak in lots of veggies. I even added a little more carrots and celery than the recipe called for. The recipe makes enough to freeze for later, and I think it will freeze really well. Very yummy with grilled cheese sandwiches or crusty bread.  

Adapted from the stovetop version here (added tomato paste and blended it):

No comments:

Post a Comment