Tomato Basil Parmesan Soup

Tombssp - Recipe


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Tomato Basil Parmesan Soup

Serves: 6-8
  • 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

  • Garnish
  • freshly grated Parmesan cheese (optional)
  1. Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).
  2. Heat oil in a 4 qt. soup pot. Add minced vegetables and saute for 5 minutes.
  3. Add basil, oregano, bay leaf, tomatoes, and chicken broth.
  4. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
  5. 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.
  6. 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).
*The higher the fat content, the creamier the soup.
I think the diced tomatoes are DELISH in this soup but feel free to mince them if you don't like their texture

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