Tomato soup is another ‘comfort food’ for me, good old Campbell’s Tomato Soup, but when I want it to be really special I will make this.
Tomato Basil Parmesan Soup
- enough vegetable oil to saute the vegetables
- 1 cup celery, finely diced
- 1 cup onions, finely diced
- 1 cup carrots, finely diced
- 4 tbsp. fresh basil, minced
- 1 tbsp. fresh oregano, minced
- 1 bay leaf
- 4-1/2 cups whole tomatoes with juice, mixed in a food processor
- 4 cups chicken broth
- 2 tbsp. butter (might need a little more)
- 1/2 cup flour
- 1 cup Parmesan cheese, grated
- 2 cups half and half, warmed
- 1/4 tsp. ground white pepper
- salt to taste
Heat oil in a large sauce pan; add celery, onions and carrots and saute for about 15 minutes or so. Add the basil, oregano, bay leaf, tomatoes and chicken broth. Bring the soup to a boil and simmer about 30 minutes, or until the vegetables are tender. It is important with this recipe to have the vegetables very tender.
As the soup cooks, prepare a roux. Melt the butter in a sauce pan, add the flour and cook on low heat for about 5 minutes, stirring.
Ladle 1 cup of the soup into the roux and stir well. Continue adding 4 more cups of soup to the roux. Add this mixture back into the other sauce pan and simmer. See Kitchen Gadgets – Hand Blenders. I like to use this gadget at this point to combine the vegetables more as I prefer this soup not to be so chunky.
Add the Parmesan cheese and whisk well. Add the warmed half and half and season with salt and pepper. Simmer the soup for 20 minutes.