02 Jan Creamy Tomato Basil Soup
Welcome to 2017! Winter is officially in full swing, which can only mean one thing: soup weather! There’s nothing that warms the soul like a comforting bowl of soup, and this creamy tomato is perfect for the post-holiday hangover.
My parents (who are awesome, btw) got me a new blender for Christmas and I was dying to put it to use. (The REVERSE CRUSH 500!! Doesn’t it just sound epic?!) It’s a bit too cold for smoothies these days, and Ellie’s not yet eating purées, so the most obvious choice was this delicious veggie-laden soup. This baby is chocked full of carrots, celery, onion, and tomatoes… Just give it a whirl in the blender for a more pleasing texture!
I love soups for our family because they can stretch SO FAR for our menu planning. Robert and I ate on this pot of soup for 3 separate (very filling) meals, making life a bit easier with an almost 3-month-old in the house. (Please excuse me while I cry over how BIG my baby girl is getting!!)
Truth be told, you could probably even make it 4 meals, but Robert loves this soup so much he almost always goes back for seconds. It makes my heart happy!
And last, but not least: you MUST pair this creamy tomato soup with a grilled cheese sandwich. It’s downright blasphemous to skip the grilled cheese!
- 1½ cups diced carrots
- 1 cup diced celery
- 1 sweet onion, diced
- 2 cans (14 oz each) diced tomatoes, with juice
- 4 cups chicken broth
- 2 cups half and half
- 6-8 oz grated parmesan cheese (get a quality parmesan for better flavor - one that you have to grate yourself!)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tsp dried oregano
- 2 Tbsp dried basil
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ bay leaf
- Melt butter in a large soup pot over medium heat.
- Add carrots, celery, and onion, sautéing until the onion appears translucent.
- Sprinkle flour over the veggies and cook for about 5 minutes, stirring continuously.
- Add diced tomatoes, chicken broth, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and cover. Simmer for 35 minutes until carrots are tender. Remove from heat and allow to cool slightly. Remove bay leaf.
- Add soup mixture to a blender or food processor (you may need to do this in several batches depending on the size of your processor) and pulse until you reach desired smoothness.
- Return soup to pot and warm on low until heated through.
- Warm half and half in the microwave, then add to soup. (Warming it in advance will prevent curdling.)
- Add parmesan, salt and pepper, and mix well until cheese is melted through.
Recipe adapted from The Girl Who Ate Everything.