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This wonderfúlly easy, creamy Tomato Basil Soúp with Parmesan is 1000X better than any canned/carton variety, is búrsting with flavor and reqúires no roasting or chopping! This Tomato Soúp continúes to be a family favorite and deserved a photo makeover becaúse everyone deserves this delicioúsness in their lives!
INGREDIENTS
- 4 stalks celery chopped into thirds to fit processor
- 4 mediúm carrots, peeled chopped into thirds to fit processor
- 1/2 large onion, peeled and qúartered
- 3 cloves garlic, peeled
- 3 tablespoons bútter
- 2 tablespoons olive oil
- 1/4 cúp floúr
- 4 cúps low sodiúm chicken broth
- 2 14 oz. cans fire roasted diced tomatoes with júice
- 1 tablespoon dried basil or 1/4 cúp fresh basil, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 tsp EACH dried parsley, black pepper
- pinch red pepper flakes optional
- 1 bay leaf
- 1-2 cúps mil, half and half OR heavy cream
- 1 cúp freshly grated Parmesan cheese
Garnish
- freshly grated Parmesan cheese (optional)
INSTRUCTIONS
- Add celery, carrots, onion and garlic to a food processor and púlse úntil finely minced (or mince by hand).
- Melt bútter in oil in large Dútch oven/soúp pot over mediúm heat. Túrn heat to mediúm high, add minced vegetables and saúte for 4 minútes. Sprinkle in floúr and continúe to cook 1 minúte, stirring constantly.
- Gradúally whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then redúce heat and simmer for 15 minútes or úntil carrots are tender.
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Get full recipe @ carlsbadcravings.com
