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Tomato-Basil Parmesan Soup Recipe

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This recipe for Tomato-Basil Parmesan Soup is from Hansens in the Kitchen, 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:  
2 (14 oz.) cans diced tomatoes, with juice (blend if desired)
1 c. finely diced celery (optional)
1 c. finely chopped carrots
1 c. finely chopped onions or ¼ c. dried onions
4 c. chicken broth
½ bay leaf
1 tsp dried oregano or 1 tbsp. fresh
1 tbsp. dried basil or ¼ c. fresh
½ c. butter
½ c. flour
1 c. grated parmesan cheese
2 c. half and half
1 tsp. salt or to taste
¼ tsp. black pepper
cooked pasta and/or chicken
Directions:
Directions:
1. In a large saucepan, combine vegetables, broth and spices (if using fresh, at least a few minutes of cooking). Bring to a boil and cook until veggies are tender.
2. Meanwhile, melt butter over low heat in seperate pan and add flour, stirring until thick. Add milk. Stir until thick, then add cheese and salt and pepper to taste. Add this mixtue to vegetable mixture. Add pasta and chicken if desired.

 

 

 

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