Creamy Tomato Basil Soup (Print Version)
# Ingredients:
01 -
1 Tablespoon olive oil.
02 -
2 14.5 ounce cans diced tomatoes, with the juice.
03 -
2 carrots, finely diced (about 1 cup).
04 -
1 small onion, finely diced (about 1 cup).
05 -
3 ribs celery, finely diced (about 1 cup).
06 -
2 Tablespoons tomato paste.
07 -
4 cups low-sodium chicken broth.
08 -
1 teaspoon dried oregano leaves.
09 -
1 1/2 teaspoons dried basil leaves.
10 -
½ cup butter.
11 -
½ cup all-purpose flour.
12 -
1 cup freshly grated parmesan cheese.
13 -
1½ cups half and half (or whole milk).
14 -
1 teaspoon salt.
15 -
¼ teaspoon freshly ground black pepper.
16 -
1/4 cup chopped fresh basil.
# Instructions:
01 -
Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery. Sauté for a few minutes until they begin to soften.
02 -
Stir in diced tomatoes with their juice, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until the vegetables are tender.
03 -
Use an immersion blender or regular blender to puree the soup until smooth, depending on your texture preference. Return the soup to the pot if needed.
04 -
In a separate pot, melt the butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes until the roux becomes golden brown.
05 -
Incorporate a large ladleful of the tomato soup into the roux, stirring until it forms a thick paste. Gradually add more soup until smooth, then return this mixture to the main soup pot.
06 -
Mix in freshly grated parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Add additional oregano and basil to taste. Stir well and gently heat until warmed through.
07 -
Store the soup covered in the refrigerator for up to one week.
# Notes:
01 -
To create a heartier meal, serve this soup in a homemade bread bowl.
02 -
For a slow cooker version, add all base ingredients to the cooker and set it on low for 5-6 hours, then proceed from step three.
03 -
For freezing, omit the cream and cheese; add them after reheating to prevent curdling.
04 -
For a gluten-free version, use gluten-free all-purpose flour.