Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

(modified from this recipe)

1/4 C. olive oil

1 C. carrots, finely diced

1 C. celery, finely diced

1 large onion, finely diced

5 cloves garlic, minced

5 large roma tomatoes, diced

1 tsp. dried oregano

1 Tbls. dried basil

1/2 bay leaf

4 C. chicken broth

1/2 C. butter

1/3 C. flour
2 C. skim milk

1 C. parmesan cheese, freshly grated

1 tsp. salt

1/4 tsp. ground pepper

1 Tbls. lemon juice

1. In a 4-quart soup pot, heat olive oil on medium high.  Add carrots, celery, onions, and garlic.  Saute 5 minutes.  Add tomatoes, basil, and oregano.  Saute for another 5 minutes.  Add bay leaf and chicken broth.  Bring to a boil, reduce heat and simmer about 15 minutes.

2. While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Stir in milk and heat until thick.  Remove from heat and stir in parmesan cheese.  Slowly stir in 1 cup hot soup.  Add another cup and stir until smooth.  Add back into soup pot.  Add salt, pepper, and lemon juice.

3. Return to a boil, then reduce to simmer, stirring periodically, for 20 minutes. 

Comments:
This soup is wonderful!  I cannot eat tomato soup, of any kind, from a can because it is so sweet and I find it repulsive.  However, I love tomato.  So I made some modification to a good soup to make my perfect soup is replacement for the "tomato soup" with my grilled cheese (or other favorite) sandwich.  It does take some time, but it is very worth it.  You may also freeze the soup in freezer bags so it is available for that quick lunch of grilled cheese and soup.