This Thick and Creamy Tomato Basil Parmesan Soup is lip smacking good!
I made it for a few friends and we all agreed it was delish! Serve it up with some garlic croutons and a sprinkle of Parmesan cheese and you’ve got yourself a fan-freaking-tastic lunch or dinner.
I saw this recipe over at Carlsbad Cravings (Do you know her site? She’s amazing!) I knew I needed to try her recipe as soon as possible. I had a good excuse today with a couple friends coming over and as fate would have it, it was raining (which always makes me feel like soup) so today was the day.
I didn’t have quite everything I needed to make her exact recipe, mainly the fire-roasted tomatoes (I’m too cheap to buy those.) I also wanted to make a little more then what her recipe yielded so I changed a few things and like I said, It’s amazing. Definitely a soup I’ll be making over and over again.
I love that this recipe helps me sneak in more veggies besides just tomatoes.
*If you don’t have a food processor, or a heavy duty blender, try a hand chopper or grate them on the small side of your grater.
- 1 medium onion
- 4 medium carrots or 16-20 baby carrots
- 3 large stalks of celery
- 5 large segments of garlic (if almond sized, use 8 or 9)
- 2-3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- pinch of red pepper flakes (like 10 flakes...don't go to crazy)
- 1 29 ounce can crushed tomatoes
- 1 15 ounce can diced tomatoes
- 3 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp brown sugar
- 5 cups chicken broth or 5 cups water and 5 tsp chicken bullion
- ¼ tsp baking soda
- 4 tbsp butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1½ cups Heavy Cream
- 1 cup grated or shredded Parmesan cheese
- Use your food processor to finely mince the onion, carrot, celery and garlic
- Heat olive oil in large pot and add minced veggies, salt, pepper and red pepper flakes. Saute for 5 minutes.
- Add crushed tomatoes, diced tomatoes, dried basil, dried oregano, brown sugar and chicken broth. Mix well and bring to a boil, turn down to a simmer and simmer for at least 15-20 minutes. Add the Baking soda after it simmers before you add the rue. (I let mine go for up to an hour or so if I am busy doing other things.)
- Shortly before you plan to serve the soup, make a rue by melting the butter in a small sauce pan, add the flour, mix well and then whisk in the milk ¾ cup at a time. Quickly pour the thick rough into the tomato soup mixture and whisk it in until thoroughly combined. Remove soup from heat and stir in the heavy cream and Parmesan cheese.
- Serve immediately with garlic croutons and extra Parmesan cheese for garnish