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!
Ingredients
Directions
- 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.
For more Contadina inspired recipes:
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Disclosure: Compensation was provided by Contadina via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Contadina.
Delicious ingredients! I’m looking for new lunch ideas and this would be perfect!
i love tomatoe soup! along with a grilled cheese sandwich!
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Nice! Thanks for the recipe. Perfect for the cooler weather we’re having.
I love tomato soup and I have been trying to find a good recipe that also offers more veggies in it. I can’t wait to try this out this weekend when it is suppose to snow. Doesn’t get much better than that 🙂
I love a creamy tomato soup with a hot grilled cheese sandwich, my kids love putting the cheddar gold fish in there’s. Awesome recipe to warm up with.