Soup season is here and it’s time to try some new recipes! There’s nothing better than a bowl of warm and delicious soup on a cold winter’s day. If you’re tired of the same old soup recipes, we’re giving you a recipe that will blow your mind. It’s the recipe for the most perfect winter soup that will warm your bellies and hearts. This Parmesan and tomato soup is the greatest thing you’ve ever tried. Not to mention is super easy to make!
- 4 stalks chopped celery
- 4 medium carrots (peeled and chopped)
- 1/2 large onion (peeled and cut)
- 3 cloves peeled garlic
- 3 tbsp butter
- 2 tbsp olive oil
- ¼ cup flour
- 4 cups low sodium chicken broth
- 2 cans fire roasted diced tomatoes with juice
- ¼ cup chopped fresh basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp dried parsley,
- Some black pepper
- Pinch red pepper flakes
- 1 bay leaf
- 1-2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
Put the carrot, celery, garlic and onion in your food processor and pulse until everything is finely minced.
In a large soup pot, melt the butter and oil over medium heat. Turn the heat to medium high and add the minced veggies. Saute for 4 minutes. Sprinkle in the flour and keep on cooking for 1 minute.
Gradually whisk in the chicken broth. Add the tomatoes and all seasonings. Add the bay leaf and bring everything to boil. Reduce the heat and simmer for 15 minutes. Add the Parmesan cheese and whisk to blend. Add the cream and gently stir. Cook for additional 15 minutes on low. You can add more broth or cream to get the wanted consistency. Remove the bay leaf and season with salt and pepper.
Use a hand blender to puree the soup. Garnish with some freshly grated Parmesan cheese. Enjoy!