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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tomato Basil Parmesan Soup Recipe

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This recipe for Tomato Basil Parmesan Soup is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups diced tomatoes with juice
1 cup finely diced celery
1 cup finely diced carrots
1 Tbsp. fresh oregano or 1 tsp dried
4 cups chicken broth
1/2 cup flour
1 cup Parmesan cheese
1/4 tsp. black pepper
1/4 cup vegetable oil
1cup diced onions
4 Tbsp. fresh basil or 1 Tbsp dried
1/2 bay leaf
1/2 cup butter
2 cups half and half, warmed (or milk or cream)
1 tsp. salt
Directions:
Directions:
1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (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 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, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 mins

 

 

 

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