Food, Soups

Tomato Basil Parmesan Soup

Read carefully…I’m about to introduce you to a VERY tasty soup.  You’re not going to want to miss this.

I’ve come to really love Pinterest.  I can find so many new recipes that I want to try and food blogs I want to read!  I found this soup from Eat Cake for Dinner blog.  I was originally browsing the blog for her taco meat recipe and came across this recipe.  I decided that it needed to go on my to-make list.  It’s not exactly low fat but at least it has a couple cups of veggies in it!

This was originally a slow-cooker recipe, but I never seem to get my act together quick enough in the morning to start something in my slow-cooker.  I thought it would be a pretty easy recipe to make on the stove anyway, without the slow-cooker.  When I got home from work tonight, ready to make dinner, my hubby had already chopped up all the veggies for me!!!!  I felt like I was on a cooking show where the ingredients are pre-measured for the cook. 🙂

Anyway, I am all for some tomato basil soup, but wasn’t sure how it would taste with the carrots and celery.  However, I was blown away when I tasted it.  It is soooo amazing!!! It tastes like something you’d find in a fancy little cafe.  It made a lot for the two of us, so I put some in the freezer for a great meal later.


Tomato Basil Parmesan Soup
(adapted from Eat Cake for Dinner)
1 Tablespoon oil
1 cup celery, diced
1 cup carrots, diced
3/4 cup onion, diced
2 (14.5ounce) cans diced tomatoes, with juice
4 cups chicken broth
1 teaspoon dried oregano
1 Tablespoon dried basil
1/4 teaspoon bay leaves (or 1/2 bay leaf)
1/2 cup (1 stick) butter
1/2 cup whole wheat flour
1 cup Parmesan cheese, shredded
2 cups half-and-half, warmed
pepper for tasting

1. Saute carrots, celery and onion in oil until tender.  Add in diced tomatoes, chicken broth, oregano, basil and bay leaves.  Bring to a boil, cover and simmer for 30 minutes.
2. Meanwhile, in a saucepan, melt butter on low.  Slowly whisk in flour and keep whisking for about 5 minutes.  Pour in 1 cup of the hot soup, slowly, making sure to whisk out any chunks.  Continue adding about 3 cups of soup and whisking after each addition.
3. Pour this mixture back into the soup.  Add the Parmesan cheese, warmed half-and-half and pepper.  Heat through. Serve!

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