This Tomato Basil Parmesan Soup is the most creamy, comforting and delicious soup ever! Whenever I make it I get tons of compliments. It is a favorite with my husband and family and is requested often. Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing.
- 1 cup (115 grams) finely diced carrots
- 1 cup (115 grams) finely diced celery
- 1 cup (115 grams) finely diced onions
- ¼ cup vegetable or canola oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 Tbsp dried basil
- 1 1/2 tsp salt
- ¼ tsp black pepper
- 2 (14 oz) cans diced petite tomatoes with juice (or crushed tomatoes)
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup flour
- 1 cup parmesan cheese, freshly grated
- 1/2 cup butter
- 2 cups half and half, warmed*
- Salt and pepper
- First you’re going to sauté the carrots, onions and celery in the bottom of your soup pot. I used a 4 quart soup pot (this makes about 3 quarts so you’ll want at least a 4 quart pot). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes.
- Add in the diced tomatoes, chicken broth and bay leaf. Bring it to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
- Now you’ll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
- Once the 5 minutes is up you’ll dip a measuring cup into your soup pot and pour three cups of the soup into the roux. Stir it with a whisk immediately. It will start to thicken really nicely. Once it’s thickened you will add the contents of this pan back into the soup pot. Give it a stir. The soup will begin to thicken.
- Add Parmesan cheese and whisk to blend. Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
- Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you’ll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
- Simmer over low heat 15-20 minutes, stirring occasionally.
- Ladle into serving bowls and enjoy!
*You can use whole milk instead of half and half. You can even use regular milk if you’d like.
- Category: Soup
- Method: Stove