Tuesday, May 15, 2012

Tomato Parmesan Soup

I got this recipe off of Pinterest and changed it just a bit.  This is a quick soup to put together that you most likely have all the stuff for at any given time.  It is thick and delicious!  The original recipe gives the option to use a slow cooker, check it out here Utah Today's Mama.  -Kristin

2 Tablespoons oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cans diced tomatoes
3 cups water
4 teaspoons chicken boullion
1/2 Tablespoon dried basil
1 teaspoon dried oregano
1 bay leaf
5 Tablespoons butter
1/2 cup flour
1 cup grated Parmesan
1 cup milk, warmed
1 cup half and half, warmed  (or another cup of regular milk)
1 teaspoon salt
1/4 teaspoon pepper
  • Saute onion, carrot, celery in oil.  Saute till onions are soft.
  • Add diced tomatoes, broth, basil, oregano and bay leaf.  Bring to boil and then back it down to a simmer and cover until veggies are your desired consistency.  I liked a bit of texture still to my veggies and it took around 15-20 minutes.  You don't want them crunchy so make sure to check them.
  • In a separate pot, melt butter and then whisk in flour.  Whisk for a couple minutes and then add 1 cup of the hot soup and whisk in.  Then whisk in 2 more cups of the soup.
  • Then stir in the Parmesan.
  • Then stir in the warmed milks and salt and pepper.
  • Combine the rest of the soup in pot.

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