Silky Tomato Herb Soup (Print Version)
# Ingredients:
01 -
1 Tablespoon veggie oil.
02 -
2 14.5 ounce tins chopped tomatoes, juice included.
03 -
2 carrots, cut into tiny pieces (around 1 cup).
04 -
1 small onion, cut into tiny pieces (around 1 cup).
05 -
3 ribs celery, cut into tiny pieces (around 1 cup).
06 -
2 Tablespoons concentrated tomato.
07 -
4 cups low-salt chicken stock.
08 -
1 teaspoon dried oregano.
09 -
1 1/2 teaspoons dried basil.
10 -
½ cup butter.
11 -
½ cup plain flour.
12 -
1 cup fresh grated parm cheese.
13 -
1½ cups half and half (or full-fat milk).
14 -
1 teaspoon salt.
15 -
¼ teaspoon fresh ground black pepper.
16 -
1/4 cup fresh basil leaves, chopped.
# Instructions:
01 -
Pour veggie oil into a big soup pot over medium-high heat. When it's hot, toss in carrots, onions, and celery. Cook them for a bit until they start getting soft.
02 -
Add the chopped tomatoes with their juice, concentrated tomato, chicken stock, oregano, and dried basil. Let it bubble gently and cook until the veggies get tender.
03 -
Grab an immersion blender or regular blender and make the soup smooth. You can leave some chunks if you want. Put the soup back in the pot if needed.
04 -
In another pot, melt the butter on medium-low heat. Add the flour and keep whisking for about 10 minutes until it turns a nice golden brown color.
05 -
Put a big spoonful of tomato soup into the thickener, stirring until you get a thick paste. Slowly add more soup until it's smooth, then pour this mix back into the main pot.
06 -
Stir in the fresh grated parm cheese, half and half, salt, pepper, and chopped fresh basil. Throw in extra oregano and basil if you want. Mix well and warm it up gently.
07 -
Keep the soup in the fridge with a lid on for up to a week.
# Notes:
01 -
Want a bigger meal? Try serving this soup inside a hollowed-out bread loaf.
02 -
Got a slow cooker? Just dump all main ingredients in and cook on low for 5-6 hours, then continue from step three.
03 -
If you're freezing leftovers, skip adding the cream and cheese now and mix them in after you reheat to avoid separation.
04 -
Need a gluten-free option? Just swap in some gluten-free flour instead.