One of the only reasons I like it getting colder is that soups tend to become join our weekly meal plans more often than usual, which is great because I love soup. When I was younger I used to have soup almost every day, it was my favorite lunch time meal. Now what I crave in soups tends to be much more complex and has a whole heck of a lot more vegetables. Usually at the top of our Fall soup list is Loaded Baked Potato Soup but it has a huge contender right now; Creamy Tomato Basil.
This soup is chock full of veggies and super filling even with no meat which was a huge concern of B’s. We serve it with crescent rolls to help sop up the deliciousness.
Drain the juice of 1 can of Contadina Whole Tomatoes into a large pot over low to medium heat. Chop the tomatoes up and add them to the pot. Then add 1 tsp oregano, 1 tbls basil and 1 bay leaf. Bring to a simmer
While the tomatoes are simmering finely dice 1 cup celery, 1 cup carrots and 1 one medium onion. I used my mini food processor to help me with this, such a time saver! Add the vegetables to the pot.
Stir and then add 4 cups of chicken brother. Let simmer for 30 minutes on low to medium heat.
At the 30 minute mark melt 1 stick of butter (1/2 cup) in a medium sized sauce pan. Once it’s melted stir in 1/2 cup flour.
Then add 2 cups of the soup to the flour/butter mixture. It will thicken up a lot and look pastey.
Add the butter/flour/soup mixture back to the large pot of soup. In the medium sauce pan warm 2 cups half and half add it to the soup and then mix in 1 cup Parmesan. Add salt and pepper to taste.
Let the soup simmer for another 20 minutes. Serve and enjoy!
- Drain the juice of the tomatoes into a large pot, dice the remaining tomatoes and add to the pot. Add 1 tsp oregano, 1 tbls basil and 1 bay leaf. Bring the tomatoes to a simmer over low to medium heat.
- Finely dice 1 cup carrots, 1 cup celery and 1 medium onion. Add to the pot along with 4 cups of chicken broth. Simmer over low to medium heat for 30 minutes.
- At the 30 minute mark melt 1/2 cup butter in a medium sauce pan. Once the butter has melted add 1-2 cups of the soup to the mixture. Then add it to the soup and mix.
- In the medium sauce pan warm 2 cups half and half once the half and half has warmed add it to the soup.
- Add 1 cup Parmesan cheese to the soup, salt and pepper to taste.
- Let simmer for an additional 20 minutes.
- Serve warm with bread.
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