Who doesn’t love a delicious creamy tomato soup? This soup has that wonderful tomato taste along with fresh basil and Parmesan cheese. Yummy! I was so excited to be back in the kitchen today – I’d had surgery on my hand last week and I’ve mostly been eating finger foods and simple meals. This filled me up and gave me a nutritious dinner – and it really hit the spot.
3 tablespoons olive oil
4 large celery stalks
5 large carrots
1/2 large white onion
2 garlic cloves, minced
1/4 cup fresh basil, chopped
28 oz fire roasted tomatoes, diced
4 cups vegetable stock, divided
2 cups milk
1 cup fresh Parmesan cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/2 cup unsalted butter
1/2 cup sweet rice flour
extra Parmesan cheese for garnish
In a food processor place the carrots, celery, and onions and finely mince. (You can also finely chop by hand if you prefer.) Place into a large pot over medium heat with the olive oil and garlic and allow to cook for about 5 minutes and let the vegetables soften. Add the cans of fire roasted tomatoes and their sauce, the fresh basil, and 3 of the 4 cups of the vegetable stock. Stir well.
In a smaller pot over medium heat melt the butter. Slowly add in the flour and whisk constantly for about 5 minutes. Add in that 1 cup of vegetable stock that was set aside, and combine well. Add this into the larger pot of soup and mix well. Now add in the milk. salt, pepper, and Parmesan cheese and stir that in well. Allow to cook for another 20 minutes.
Feel free to top off with a bit more cheese and basil if you like. I really like basil so I sprinkled just a bit more on top of my bowl. Makes 6-8 servings. Enjoy!