Tomato Basil Soup w/Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 stalks celery
4 medium carrots - peeled
1/2 large onion - quartered
3 cloves garlic - peeled
3 tbsp. butter
2 tbsp. olive oil
1/4 cup flour
4 cups chicken stock
2-4 (14oz.) cans fire roasted tomatoes with juice
1 tbsp. dried basil or 1/4 cup fresh
1 tsp oregano
1 tsp salt
1/2 tsp each - parsley and pepper
pinch red pepper flakes (optional)
1 bay leaf
1 - 2 cups heavy cream
1 cup FRESH parmesan cheese - shredded
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Directions: |
Directions:Add celery, onion, and carrots into a food processor- pulse until finely chopped - NO BIG CHUNKS
Add butter and olive oil to a large saucepan. Add veggies and cook for 4 minutes. Sprinkle in flour and cook an additional minute. Gradually add in stock, then tomatoes, then spices. Bring to a boil: reduce heat and simmmer 15 minutes.
Add parmesan and cream. Simmer (on low) for an additional 15 more minutes. |
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Personal
Notes: |
Personal
Notes: So, the first time I made this I noticed that you really need to make sure there are NO chunks in the veggie mix. Also, the tomatoes will look burned but are not. The roasted tomatoes add another depth of flavor. You can use regular if you don't want the black pieces in the soup.
If using dried basil you will need to keep tasting and adding more until it reaches a desireable flavor.
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