Creamy Tomato Basil Soup with Parmesan
Recipe type: Soups
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 28 oz. can crushed tomatoes
  • 1 cup finely diced onions
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • ¼ cup vegetable oil
  • 4 cups chicken broth
  • 1 tbs. dried basil
  • 1 tsp. dried oregano
  • 1 bay leaf
  • ½ cup flour
  • ½ cup butter
  • 1 cup Parmesan cheese
  • 2 cups half and half
  • salt and pepper
  1. Heat vegetable oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.
  2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
  3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, and salt and pepper to taste. Simmer over low heat 15-20 minutes, stirring occasionally.Tomato Basil Soup
Goes well with the Focaccia Bread on the side!
Recipe by Daydream Kitchen at