Tuesday, October 15, 2013

Tomato Basil Parmesan Soup

I came across this recipe a couple of weeks ago on Pinterest and it looked so yummmmmy, I just had to try it and obviously it was freakin delicious because I'm sharing it with you!! My dear readers, you only get the best from me! For those of you that have eaten at Panera (a super delicious soup and sandwich shop), this soup tastes like something straight from their kitchen.


Tomato Basil Parmesan Soup 

By: Lexi Lott
Adapted from Pin Foody

  • 2 (14 oz) cans diced tomatoes, with juice 
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried or fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • ½ bay leaf
  • ¼ cup flour
  • ¼ cup butter
  • 1 cup half and half, warmed
  • salt and pepper to taste
  • Parmesan cheese and croutons (optional) to top


Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large pot. Cover and simmer for 15-20 minutes or until all ingredients are nice and soft. 

While your soup is simmering you'll need to prepare a roux. Melt butter over low heat in a skillet and slowly add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Incorporate another 2-3 cups of soup into your roux and stir until smooth. Add half and half to roux-soup mix. Pour back into your large pot. Add additional basil and oregano if needed (I really wanted the basil part of the tomato basil parmesan soup to stand out, so I ended up adding quite a bit more to achieve the taste I wanted), and as always, make sure to add salt and pepper. 

When you are ready to serve, top each bowl with a generous amount of parmesan cheese and croutons. Oh yum...I'm salivating for you! Enjoy sweet readers!