Creamy Tomato Basil Soup
Here is what you need:
1 28 ounce can of San Marzano whole, peeled tomatoes
1 cup diced carrots
1 cup diced celery
1 cup diced onion
4 cups chicken broth
2 TBS tomato paste
1 tsp dried oregano
1 cup fresh grated parmesan cheese
1 ½ cups whole milk or half and half
½ cup flour
1 stick of unsalted butter (1/2 cup)
¼ cup fresh chopped basil
Kosher salt and fresh black pepper to taste
1 to 2 TBS olive oil
Optional: parmesan cheese rind
For garnish: croutons, fresh basil, parmesan cheese
Here is what you need to do:
Heat oil in a large pot over medium-high heat. When the oil is hot add the onions, carrots and celery. Season with some salt and pepper. Saute, stirring often until the vegetables begin to soften. Add in the tomato paste and let that cook down for about a minute.
Next add the tomatoes, chicken broth, oregano and parmesan rind if using. Let it come to a gentle boil and cook for several minutes until the vegetables are soft. Remove the parmesan rind if using and discard. (Tip I sore rinds in the freezer to pop into soups when making)
Using an immersion blender or a regular blender puree the soup until it is smooth. Put the soup back into the pot.
In a separate saucepan melt the butter over medium low heat. When completely melted stir in the flour and whisk it constantly for about 10 minutes to make a golden roux.
Add a couple of ladles of the soup to the roux and mix to combine well. Add the roux mixture to the soup and mix well. Stir in the parmesan, half and half and basil. Season with some salt and pepper. Cook for a few more minutes to heat through.
Garnish if you like. Let's Eat!!