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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