tomato basil parmesan soup (day 3 of soup week)

tomato basil parmesan soup

This is a wonderfully, creamy, comforting, fabulous soup. It’s a bowl of yum. Anyone can make this, it’s so easy. You can cook it in the crock pot, or on top of the stove, whichever fits your day. I serve this as a main dish, it’s very filling. Add some crusty bread and a salad and you’ve got a whole meal for a weeknight or even company. This is a great meatless option as well! Do yourself a favor and put this in your rotation….who doesn’t like tomato, basil and cheese?

tomato basil parmesan soup

Here are the soups from day 1 and day 2
Tomato Basil Parmesan Soup

tomato basil parmesan soup

2 – 14oz cans diced tomatoes with juice

1 1/2 cups diced onion

1 teaspoon dried oregano

1 tablespoon dried basil

4 cups chicken broth

1/2 cup flour (use cornstarch to make gluten-free)

1 cup Parmesan cheese

1/2 cup butter

2 cups half and half, warmed (milk can be used, it just might change the consistency a bit)

1 teaspoon salt

1/4 teaspoon pepper

Add tomatoes, onion, oregano, basil  and chicken broth to the crock pot. Cook on low 5-7 hours until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux. Melt butter over low heat in a saucepan and add flour or cornstarch. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the crock pot. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Add additional oregano and basil (crock pots can take a lot of flavor out of spices, double check the flavor and add more if needed). Cover and cook on low until ready to serve. You can also puree with an immersion blender if you prefer a smoother texture.

Stove Top Version:

additional ingredient: 1/4 cup vegetable oil

Heat oil in 4 quart soup pot. Add onions and saute 5 minutes. Add basil, oregano, tomatoes and chicken broth. Bring it to a boil, reduce heat and simmer until everything is tender.

While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

This soup can be prepared a day or two ahead and reheated.

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9 thoughts on “tomato basil parmesan soup (day 3 of soup week)

  1. When do you add the broth? I’m guessing it goes in the crockpot at the beginning, but you left it out and I want to make sure I’m doing it right! Let me know if I’m not. Thanks!

  2. Pingback: easiest potato soup in the world (day 4 of soup week) | Cooking Amid Chaos

  3. Pingback: classic beef noodle soup (day 5 of soup week) | Cooking Amid Chaos

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