Thursday, November 22, 2012

Tomato Basil Parmesan Soup

I have really enjoyed making soups lately. It has been so cold out, all I want is a nice cup of hot soup and slice of sourdough bread. Mmmm. I don't care for tomatoes, so I was really going out on a limb when I made this soup. I thought I could just bypass eating the chunks of tomatoes, but maybe I'd like the overall flavor. I did! This soup is so creamy, and I really enjoyed it. My son ate a ton of it, with some crackers sprinkled on top of course. :) It tasted better the second and third day, when it had thickened up even more. If you don't typically like tomatoes, like me, I encourage you to give this soup a try. Don't eat the larger pieces of tomato if you don't want to, but I think you'll you'll enjoy it. Next time I plan to add in some potatoes or shredded chicken, to make it more hearty. Soups are great because you can add whatever you want. Be creative! 

Tomato Basil Parmesan Soup 

Ingredients: 
1/4 cup vegetable oil
3 cups diced tomatoes with juice (you can used canned)
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tbsp. fresh oregano or 1 tsp. dried
4 cups chicken broth (I used low sodium)
1/2 cup flour
1/2 cup butter
1/4 tsp. black pepper
4 tbsp. fresh basil or 1 tbsp. dried
1/2 bay leaf
1 cup Parmesan cheese, freshly grated
2 cups half and half, warmed (you can also use whole milk or evaporated milk instead, but I used 1% milk just to 'skinny' it up a bit and that's what I had on hand)
1 tsp. salt

Directions: 
1. Heat oil in 4 qt. soup pot. Add celery, onions and carrots. Saute for 5 min. Add basil, oregano, bay leaf, tomatoes with juices and chicken broth. Bring to a boil, reduce heat and simmer until carrots are tender about 15 min.).
2. While soup simmers, prepare a roux (thickening agent). Melt butter over low heat, add flour and cook, stirring constantly for 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups, one at a time, and stir until smooth. Add back into soup pot.
3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half (or milk), salt and pepper. Simmer over low heat for 15-20 minutes, stirring occasionally.

2 comments:

  1. It was great, Noelle! Next time I might add some potatoes though, since I'm not personally a fan of chunks of tomato. The flavor was great though!

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