Thursday, November 7, 2013

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

3 cups diced tomatoes with juice (you can use 2-14 oz cans)
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
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

1. 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 min)

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups 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 warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

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