Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup: A Cozy Comfort in Every Bowl

There’s something irresistibly comforting about a warm bowl of soup, especially when it’s rich, creamy, and bursting with flavors like those in this Tomato Basil Parmesan Soup. Perfect for a chilly day or when you need a little culinary hug, this soup combines the sweetness of tomatoes with the aromatic warmth of basil and the creamy indulgence of parmesan. Let’s dive into how you can make this delightful dish at home.

Ingredients:

• 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 (28-ounce) can petite diced tomatoes with juice
• 4 cups vegetable broth
• 1 dried bay leaf
• 1/2 cup (1 stick) salted butter
• 1/2 cup flour
• 1 cup freshly grated parmesan cheese, plus more for topping
• 2 cups half and half, warmed (to prevent curdling)
• Salt and pepper to taste

Directions:

1. Prepare the Vegetables:
   Start by heating the olive oil in a large pot over medium-high heat. Once hot, add the finely diced carrots, celery, and onions. Sauté the vegetables, stirring frequently, for about 5 minutes or until they have softened and the onion turns translucent. Add in the minced garlic, dried oregano, basil, salt, and pepper. Continue to cook, stirring often, for an additional 2 minutes.
2. Simmer the Soup:
   Add the can of diced tomatoes, including the juice, to the pot along with the vegetable broth and the bay leaf. Bring the mixture to a gentle simmer. Reduce the heat to medium and let the soup simmer for about 15 minutes, or until the carrots are tender.
3. Make the Roux:
   While the soup is simmering, prepare the roux, which will give the soup its creamy texture. In a large skillet, melt the butter over medium heat. Once melted, slowly whisk in the flour, adding it about a tablespoon at a time. Continue whisking for about 2 minutes until the roux is smooth and takes on a golden hue.
4. Thicken the Soup:
   Slowly add 3 cups of the simmered soup into the skillet with the roux, stirring continuously with the whisk. Once the mixture thickens, transfer it back into the pot of soup and stir well to combine. The soup will begin to thicken as it cooks.
5. Add the Final Touches:
   Stir in the grated parmesan cheese, allowing it to melt and infuse the soup with its rich flavor. Slowly pour in the warmed half and half, stirring to combine. Taste and adjust the seasoning with additional salt and pepper if needed. Let the soup cook on low heat for another 15-20 minutes, stirring occasionally, to allow the flavors to meld together beautifully.
6. Serve:
   Ladle the soup into bowls and garnish with extra grated parmesan cheese. This soup pairs wonderfully with a slice of crusty bread or a side salad for a complete meal.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 290 kcal per serving
• Servings: 6 servings

This Tomato Basil Parmesan Soup is sure to become a staple in your recipe rotation. It’s easy to prepare, packed with flavor, and offers a creamy, comforting experience that feels like a warm embrace on a cool day. Enjoy every spoonful!

Tomato Basil Parmesan Soup

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Tomato Basil Parmesan Soup is the epitome of comfort food, combining the rich flavors of ripe tomatoes, fresh basil, and creamy parmesan. Each spoonful offers a velvety texture, perfectly balanced with aromatic herbs and a touch of cheesy indulgence.

Perfect for a chilly evening or as a warm-up on a cozy night in, this soup is not only delicious but also simple to prepare. Whether you’re serving it as a main course or a starter, this Tomato Basil Parmesan Soup is sure to become a family favorite.

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Ingredients

Scale 1x2x3x

3 T olive oil
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onions
3 garlic cloves, minced
1 t dried oregano
1 T dried basil
1 1/2 t salt, or to taste
¼ t black pepper
1 28-oz can petite diced tomatoes with juice
4 cups vegetable broth
1 dried bay leaf
1/2 cup (1 stick) salted butter
1/2 cup flour
1 cup freshly grated parmesan cheese, plus more for topping
2 cups half and half, warmed (to prevent curdling)
Salt and pepper to taste

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery. Stir frequently for approximately 5 minutes or until the vegetables have softened and the onion is translucent. Add the garlic, oregano, basil, salt, and pepper. Cook and stir frequently for 2 minutes.

Add the diced tomatoes with juice, vegetable broth, and the bay leaf. Bring the mixture to a simmer. Lower heat to medium and continue to simmer for approximately 15 minutes, or until the carrots are tender.

While the soup is simmering, make the roux. In a large skillet, melt the butter over medium heat. Once the butter has melted, slowly add the flour, about 1 tablespoon at a time. Mix the flour with a whisk. Continue to whisk the butter and flour mixture for 2 minutes or until the mixture is smooth and golden in color.

Slowly add 3 cups of the soup mixture into the skillet with the prepared roux. Immediately stir the mixture with the whisk. Once the mixture has thickened, add the roux and soup mixture back into the pot of soup and stir to incorporate. The soup will slowly start to thicken.

Add parmesan cheese to the soup and stir to mix in and melt. Add the warmed half and half and stir. Add more salt and pepper if desired.

Allow the soup to cook on low heat for 15-20 minutes, stirring occasionally.

Serve with extra grated parmesan cheese on top.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 290 Kcal