Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

 

This soup isn't just good, it's g-r-r-r-r-r-r-reat!  I dare you to eat just one bowl of this flavorful vegetarian delight.  This will be added to your favorite's list after one bite.  Enjoy!

 

Ingredients:

• Container of vegetable broth
• 3 cups of tomatoes diced
• 1 medium onion diced
• 1 cup of carrots diced
• 2 Tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 Tablespoon bay leaves
• 1/2 Tablespoon oregano
• 1 Tablespoon basil
• 1/2 cup flour
• 1 cup Parmesan cheese shredded
• 4 Tablespoons butter
• 2 cups fat free half & half

 

 

Directions:

 

1.) Combine oil, onions and carrots in a skillet and cook over medium-high heat until onions are soft and fragrant.

 

2.) In a large soup pot combine carrot and onion mixture with tomatoes, basil, oregano, bay leaves and vegetable broth.  Bring to a boil and then cover and simmer for 20 minutes or until carrots are soft.

 

3.) While soup is simmering prepare a roux in a separate skillet.  Melt butter over low heat and then add flour.  Mix the mixture until well blended.  Add a ladle full of soup broth to the flour mixture and stir until creamy.  Repeat 3 more times. 

 

4.) Add flour mixture to the soup pot and stir until combined.  Increase heat to medium-high.

 

5.) Warm half & half in the microwave and add to the soup, stir to combine.

 

6.) Add cheese and pepper, stir to combine and melt.  Turn heat to low and heat for an additional 20 minutes.  Enjoy!