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Creamy Basil Parmesan Tomato Soup
Basil Parmesan Tomato Soup has complex flavors not only from the herbs and cheese but also from the vegetable base. A delicious main course soup for lunch or dinner with grilled cheese sandwiches or cheese toast.
Course
lunch, Main Course, Soup
Cuisine
American
Keyword
basil parmesan tomato soup, creamy tomato soup, tomato soup
Servings
7
Ingredients
4
stalks
celery diced
4
medium carrots diced
1/2
arge onion diced
3
clove garlic minced
3
tbsp
butter
2
tbsp
olive oil
1/4
cup
flour
4
cups
low sodium chicken or vegetable stock
2
14.5 oz. cansĀ fire roasted diced tomatoes with juice
1
tbsp
dried basil (1/4 cup fresh basil chopped)
1
tsp
dried oregano (1 tablespoon fresh oregano)
1
tsp
salt
1/2
tsp
dried parsley
1/2
tsp
1/2 teaspoon black pepper
Optional pinch of red pepper flakes
1 bay leaf
1 1/2
cups
whole milk
1
cup
freshly grated Parmesan cheese
Instructions
Melt butter in large soup pot over medium heat
Saute garlic, celery, onion, and carrot for about 4 minutes
Sprinkle the flour over the veggies and cook for 1 minute
Gradually whisk in stock
Follow with tomatoes with juice
Add all herbs and bay leaf
Bring to a boil and then lower heat to low
Simmer for 15 minutes
Add Parmesan cheese and whisk to blend
Take 2 cups of soup out into large bowl
Let cool slightly
Gradually add milk to soup in bowl
Add milk/soup bowl back into pot
Simmer another 15 to 20 minutes
Remove bay leaf
Adjust consistency if required with a little more stock or milk
Season with salt and pepper to taste
Optional: blend soup for a smooth creamy soup
Optional: garnish with more cheese, croutons, or herbs
Serve immediately with crusty toast, grilled cheese sandwich, a green salad or whatever pleases your palate