Creamy Tomato Basil Parmesan Soup

I was in the mood for tomato soup, but not just any kind of tomato soup. I wanted something that was smooth and tasty and that’s what I got! I was so excited to taste it that I burned my tongue, twice! Anyway, I paired it with some homemade Sourdough French Bread (look for a future post) and it wow it was delish!Now I can’t claim this as my own as I found it on Pinterest, however, like everything I find on there I change it up to suit my family’s taste.

So without further ado…

Creamy Tomato Basil Parmesan Soup

1 cup diced celery

1 cup diced carrots

1 medium onion, diced

1-2 garlic cloves, minced

3 Tbs butter

1 tsp dried oregano or 1 T fresh, minced

1Tbs dried basil or 1/4 fresh basil, minced

2 -14 1/2 oz cans diced tomatoes

4 cups chicken broth

2 bay leaves, whole

2 cups half & half

1/2 cup butter

1/2 cup flour

1 cup parmesan cheese, shredded

Salt & Pepper to taste

Saute celery, onions, carrots and garlic in butter till tender. Add tomatoes, basil, oregano, chicken broth and bay leaves, simmer about 10-15 minutes till vegetables are tender. Remove from heat and add to Vitamix blender (or any other high powered one) and puree until smooth.

In same 6 quart pot, add 1/2 cup butter and melt. Slowly add flour and whisk until smooth. Gradually add soup stock into flour mixture stirring until smooth and thickened. Add half & half and cheese, simmer 5 minutes on low. Salt and pepper to taste.