Description
This Tomato Basil Parmesan Soup is a comforting and creamy blend of diced tomatoes, fresh basil, and rich Parmesan cheese, perfect for a cozy meal. Enhanced with aromatic vegetables and a smooth roux, this soup is simmered to tender perfection and finished with warm half and half for a luscious texture. Ideal for a family-friendly dish, it combines classic Italian flavors in a hearty and satisfying soup.
Ingredients
Scale
Vegetables and Seasonings
- 3 tablespoons olive oil
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup finely diced onions
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon black pepper
- 1 dried bay leaf
Main Ingredients
- 1 28-ounce can petite diced tomatoes with juice
- 4 cups vegetable broth
Roux and Dairy
- 1/2 cup (1 stick) salted butter
- 1/2 cup all-purpose flour
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 2 cups half and half, warmed to prevent curdling
Instructions
- Prepare the base. Heat olive oil in a large pot over medium-high heat. Add diced carrots, celery, and onions. Stir frequently for about 5 minutes until vegetables soften and onions become translucent. Add minced garlic, dried oregano, dried basil, salt, and black pepper. Continue cooking and stirring for 2 more minutes to release the flavors.
- Simmer the tomatoes. Pour in the canned diced tomatoes with juice, vegetable broth, and add the bay leaf. Bring the mixture to a simmer. Lower the heat to medium and allow it to simmer for approximately 15 minutes, until the carrots are tender and the flavors meld.
- Make the roux. In a separate large skillet, melt the butter over medium heat. Slowly add flour about 1 tablespoon at a time, whisking constantly to combine. Continue whisking the roux mixture for 2 minutes until smooth and golden in color, ensuring the raw flour taste cooks out.
- Incorporate soup and thicken. Gradually add 3 cups of the hot soup mixture into the roux while whisking immediately to avoid lumps. Once the mixture thickens, pour the thickened roux mixture back into the main pot with the remaining soup. Stir thoroughly to combine and start thickening the soup.
- Add cheese and cream. Stir in the freshly grated Parmesan cheese until melted and fully incorporated. Slowly pour in the warmed half and half, stirring to combine smoothly. Season with additional salt and pepper as needed to suit taste.
- Simmer and serve. Reduce heat to low and let the soup cook gently for 15-20 minutes, stirring occasionally to prevent sticking. Serve hot, topped with extra grated Parmesan cheese for garnish. Enjoy your cozy and flavorful Tomato Basil Parmesan Soup!
Notes
- Recipe source: 365 Days of Slow Cooking
- Warming the half and half before adding prevents curdling in the soup.
- Adjust salt and pepper to taste depending on the saltiness of broth and cheese.
- For a smoother texture, you may blend the soup before adding the roux if preferred.
- Serve with crusty bread or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
