Stole this recipe from Pinterest… it’s really good! I think if I made it again, though, I’d leave out the carrots and celery… I don’t think they really go with the tomato/basil flavor [I promise I’m not thaaat picky… I like celery and carrots under most other circumstances :D]

recipe adapted from here

what you will need…

• 1/4 cup vegetable oil
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 4 tbsp fresh basil
• 1/2 bay leaf
• 1 tbsp fresh oregano
• 4 cups chicken broth
• 3 cups diced tomatoes with juice
• 1/2 cup flour
• 1/2 cup butter
• 1 cup parmesan cheese, freshly grated
• 1/4 tsp black pepper
• 2 cups milk, warmed [I used 1-3/4c milk and 1/4c half & half]
• 1 tsp salt

getting down to business…

> Heat oil in 4 quart soup pot. Add celery, onions and carrots and saute for five minutes.

> Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil, reduce heat and simmer until carrots are tender (15 minutes).

> While soup simmers, prepare a roux by melting butter over low heat, adding flour and cooking, stirring constantly, for 5-7 minutes. Slowly stir in 1 cup hot soup, then add another 3 cups and stir until smooth. Add back into soup pot.

> Simmer, stirring constantly, until soup begins to thicken [it won’t take long!].

> Add Parmesan cheese and whisk to blend.  Stir in warmed milk/half and half, salt, and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

I added some extra parmesan and basil as a garnish, because you can never have too much of either of those, right?!

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