It’s been cold here in Phoenix this week…. And by that I mean in the 60’s (sorry/not sorry rest of the country). Cool weather is the perfect reason to bust out the dutch oven and make a big pot of my favorite tomato basil parmesan soup.
This soup is the BOMB (am I dating myself?)! Not only does it taste fabulous, but it is loaded with yummy veggies! Even my mid-western meat and potato loving husband goes back for seconds for this one. One of the best things about this recipe is that it’s easy…..
Pair this soup with a heart shaped grilled cheese and you’ve got a perfect family friendly Valentine’s Day dinner. Enjoy!
3 cans diced tomatoes with juice
4 cups chicken broth
3 Tbs. Butter or EVOO
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
* optional veggies – zucchini or corn
3 cloves garlic
1 Tbs dried basil (or 1/4 cup fresh)
1 Tbs oregano
1/2 bay leaf (optional)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups warm skim milk
Salt and Pepper
Melt 3 tablespoons of butter in a large pot. Add onions and carrots and cook until soft. Add celery and garlic. When all vegetables are soft add chicken broth, tomatoes, basil, oregano, and bay leaf. Cover and bring to a boil, then reduce heat to simmer for 15 minutes.
To make a rue to thicken the soup, melt a half cup butter in a large saucepan. Slowly add flour constantly whisking until all the flour has been absorbed and it begins to smell nutty and thicken (about 4 minutes). Take 3 cups of the soup and slowly add to the rue and mix. Once the rue and soup have been mixed, return to the large pot. Stir until the soup begins to thicken.
Soup will need to sit on low heat for about a half hour. 15 minutes prior to serving add cheese, warm milk, salt and pepper.
Pair with a gooey grilled cheese for the perfect winter supper.