Creamy Tomato Basil Soup with Vegetables and Parmesan
A blended tomato soup with carrot, onion, celery, a separate roux, half-and-half, fresh basil, and Parmesan.
Ingredients
Vegetables
- 29 ounces canned diced tomatoes Two 14.5 oz cans, all juices
- 1 cup carrot Finely diced
- 1 cup onion Finely diced
- 1 cup celery Finely diced
Base and dairy
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 cups half-and-half
- 1 cup finely grated Parmesan
- 1/4 cup fresh basil Chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roux
- 1/2 cup butter
- 1/2 cup all-purpose flour
Instructions
- Soften carrot, onion, and celery in olive oil 8–10 minutes. Add tomatoes with juices, paste, broth, oregano, and dried basil. Simmer 15–20 minutes until vegetables are tender.
- Turn heat off and blend safely using a submerged immersion head or the hot-liquid instructions for your blender.
- In another pan melt butter, whisk in flour, and cook 2–3 minutes gently. Add several ladles of soup gradually until fluid; stir into the main pot and simmer 3–5 minutes.
- Over low heat incorporate half-and-half, Parmesan, chopped fresh basil, salt, and pepper. Warm without rolling boiling. Portion and cool leftovers promptly.
Notes
Vegetable tomato soup thickened with separate butter/flour roux. Fresh basil added late. Six generous portions; dairy leftovers refrigerated promptly and used within 3 days.