Description
A creamy and comforting Tomato Basil Parmesan Soup featuring a rich blend of diced tomatoes, aromatic herbs, fresh vegetables, and a luscious roux-thickened base enriched with Parmesan cheese and half and half. Perfectly balanced with savory flavors and smooth textures, this soup makes a hearty meal served with extra Parmesan on top.
Ingredients
Scale
Soup Base
- 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
Roux and Enrichment
- 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
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium-high heat. Add the diced carrots, onions, and celery. Stir frequently for about 5 minutes until the vegetables have softened and the onions become translucent.
- Add aromatics and seasonings: Mix in the minced garlic, dried oregano, dried basil, salt, and black pepper. Cook and stir frequently for 2 minutes to release flavors.
- Simmer the soup base: Add the diced tomatoes with their juice, vegetable broth, and the bay leaf. Bring to a simmer, then reduce heat to medium. Let it simmer gently for about 15 minutes or until the carrots are tender.
- Make the roux: While the soup simmers, melt the butter in a large skillet over medium heat. Gradually whisk in the flour, about one tablespoon at a time, stirring continuously with a whisk. Cook the mixture for 2 minutes until smooth and golden colored, forming the roux.
- Incorporate roux into soup: Slowly pour 3 cups of the hot soup into the skillet with the roux, whisking constantly to combine and thicken the mixture. Once thickened, stir this roux-soup mixture back into the main soup pot, mixing well to blend.
- Add cheese and cream: Stir in the freshly grated Parmesan cheese until melted and fully incorporated. Slowly add the warmed half and half, stirring gently to combine without curdling. Season with additional salt and pepper if desired.
- Simmer and finish: Allow the soup to cook on low heat for 15-20 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Serve: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese. Enjoy your creamy, flavorful Tomato Basil Parmesan Soup!
Notes
- Warming the half and half before adding to the soup prevents curdling and ensures a smooth texture.
- Adjust salt and pepper to taste after adding the dairy ingredients, as Parmesan cheese adds some saltiness.
- This soup recipe is adapted from ‘365 Days of Slow Cooking’.
- For a thicker soup, cook the roux and soup mixture a bit longer before combining.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
