Tomato Basil Parmesan Soup [Stove Top Recipe]
Fall is here … and that means cool weather (something we’ve been desperately needing lately) and lots of comforting foods. We found this recipe for a stove-top tomato basil soup and HAD to give it a try. It is so simple to make and the most amazing blend of flavors that will have you coming back for more!
- 3 cups diced tomatoes with juice (you can use canned)
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 Tbsp fresh oregano or 1 tsp dried
- 4 cups chicken broth
- 1/2 cup flour
- 1 cup Parmesan cheese, freshly grated
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1 cup finely diced onions
- 4 Tbsp fresh basil or 1 Tbsp dried
- 1/2 bay leaf
- 1/2 cup butter
- 2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
- 1 tsp salt
- Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
- While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
- Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed milk, salt and pepper (we also added a bit of paprika to smoke it up a bit, yum!). Simmer over low heat 15-20 minutes, stirring occasionally.
- Serve & ENJOY! (We couldn’t resist some delicious French bread on the side for dipping as well)