Description
This Tomato Basil Parmesan Soup is comfort food in a bowl!
Ingredients
Scale
- 3 T olive oil
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup finely diced onions
- 3 garlic cloves (minced)
- 1 t dried oregano
- 1 T dried basil
- 1 1/2 t salt
- ¼ t black pepper
- 1 28-oz can petite diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 dried bay leaf
- 1/2 cup salted butter
- 1/2 cup flour
- 1 cup freshly grated microbial-rennet parmesan cheese
- 2 cups warmed half and half
- Salt and pepper to taste
Instructions
- Sauté: Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery. Stir frequently for approximately 5 minutes or until the vegetables have softened and the onion is translucent.
- Season: Add the garlic, oregano, basil, salt, and pepper. Cook and stir frequently for 2 minutes.
- Simmer: Add the diced tomatoes with juice, vegetable broth, and the bay leaf. Bring the mixture to a simmer. Lower heat to medium and continue to simmer for approximately 15 minutes, or until the carrots are tender.
- Roux: In a large skillet melt the butter over medium heat. Once the butter has melted, slowly add the flour, about 1 tablespoon at a time. Mix the flour with a whisk. Continue to whisk the butter & flour mixture for 2 minutes or until the mixture is smooth and golden in color.
- Thicken: Slowly add 3 cups of the soup mixture into the skillet with the prepared roux. Immediately stir the mixture with the whisk. Once the mixture has thickened you will add the roux & soup mixture into the pot of soup and stir to incorporate.
- Finish: Add parmesan cheese to the soup and stir to mix in and melt. Add the warmed half and half and stir. Add more salt & pepper if desired.
- Cook: Allow to soup to cook on low heat for 15-20 minutes, stirring occasionally.
- Serve: Serve & enjoy with extra grated parmesan cheese on top.
Notes
This soup makes great leftovers. Serve with grilled cheese or warm crusty french bread with butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Sugar: 11 g
- Sodium: 880 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 65 mg
Keywords: tomato basil parmesan soup, creamy tomato soup, comfort food, vegetable soup