Creamy Tomato Basil Soup with Parmesan
A rich and comforting soup combining fresh tomatoes, herbs, and creamy cheese for a delicious meal.
Ingredients
Main ingredients
- 1 Tablespoon olive oil
- 2 14.5 ounce cans diced tomatoes, with the juice
- 2 carrots finely diced carrots about 1 cup
- 1 small onion finely diced, about 1 cup
- 3 ribs celery finely diced, about 1 cup
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1.5 teaspoons dried basil leaves
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1.5 cups half and half or whole milk
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Instructions
- Heat olive oil and sauté diced carrots, onion, and celery until softened.
- Add tomatoes, tomato paste, broth, oregano, and basil; bring to a boil and cook until vegetables are tender.
- Puree the soup until smooth, then return to the pot.
- Melt butter, whisk in flour to make a roux, then gradually add soup to thicken.
- Stir in cheese, half and half, salt, pepper, and basil; warm through and serve.
Notes
For a chunkier texture, skip blending the soup completely.