The Best Winter Soup: Parmesan Tomato Basil Soup That Will Warm Your Heart And Belly
- 4 stalks chopped celery
- 4 medium carrots (peeled and chopped)
- 1/2 large onion (peeled and cut)
- 3 cloves peeled garlic
- 3 tbsp butter
- 2 tbsp olive oil
- ¼ cup flour
- 4 cups low sodium chicken broth
- 2 cans fire roasted diced tomatoes with juice
- ¼ cup chopped fresh basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp dried parsley,
- Some black pepper
- Pinch red pepper flakes
- 1 bay leaf
- 1-2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
Put the carrot, celery, garlic and onion in your food processor and pulse until everything is finely minced.
In a large soup pot, melt the butter and oil over medium heat. Turn the heat to medium high and add the minced veggies. Saute for 4 minutes. Sprinkle in the flour and keep on cooking for 1 minute.
Gradually whisk in the chicken broth. Add the tomatoes and all seasonings. Add the bay leaf and bring everything to boil. Reduce the heat and simmer for 15 minutes. Add the Parmesan cheese and whisk to blend. Add the cream and gently stir. Cook for additional 15 minutes on low. You can add more broth or cream to get the wanted consistency. Remove the bay leaf and season with salt and pepper.