Creamy Tomato Basil Soup #dinner #soup

I love making soup for supper since it's so natural to make (and sneak those vegetables in to) and it's anything but difficult to concoct things to present with it.

I have been Enamored with this soup for about 10 years! I have a couple of various recipes for tomato soup on my site yet this one is most likely my top pick, and I love the way it has veggies covered up inside it! It tastes incredible and is somewhat more nutritious than a run of the mill velvety tomato soup. It tastes surprisingly better the following day on the off chance that you need to make it ahead of time or appreciate supper prep scraps in your refrigerator.

Also try our recipe Creamy Italian Soup

This Rich Tomato Basil Soup is eatery quality Flavorful and it's stacked with concealed vegetables. I've also included directions for how to make it in the moderate cooker and moment pot!

Ingredients

• 1 Tablespoon olive oil
• 2 14.5 ounce cans diced tomatoes , with the juice
• 2 carrots , finely diced (about 1 cup)
• 1 small onion , finely diced (about 1 cup)
• 3 ribs celery , finely diced (about 1 cup)
• 2 Tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano leaves
• 1 1/2 teaspoons dried basil leaves
• ½ cup butter
• ½ cup all-purpose flour
• 1 cup freshly grated parmesan cheese
• 1½ cups half and half (or whole milk)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
3. Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
4. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
5. Add a big ladle full of the soup to the roux--it will start to form a thick paste.  Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
6. Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
7. Store tomato basil soup covered in the refrigerator for up to one week.
8. Serve.

Read more our recipe : VEGAN AVOCADO MAC AND CHEESE

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