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tomato basil parmesan soup

(1 rating)
foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

This flavorful soup is so good on its own or over a scoop of rice! It's so good-- you just have to try it! ** Low purine recipe for those with gout (provided canned tomatoes are free from high fructose corn syrup and Xanthan gum.) Adapted from a recipe on utah.todaysmama.com

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For tomato basil parmesan soup

  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    celery, finely diced
  • 1 c
    carrots, finely diced
  • 1 c
    onion, finely diced
  • 1 Tbsp
    dried basil
  • 1 tsp
    dried oregano
  • 1/2
    bay leaf
  • 28 oz
    canned diced tomatoes, do not drain (i use hunt's fire roasted)
  • 4 c
    vegetable or chicken broth
  • 1/2 c
    butter (no substitutions)
  • 1/2 c
    flour
  • 1 c
    shredded fresh parmesan
  • 2 c
    skim milk, warmed (heat in microwave about 2 minutes)
  • salt & pepper, to taste

How To Make tomato basil parmesan soup

  • 1
    Heat olive oil in large soup pot. Add celery, carrots, and onion. Saute for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer about 15 minutes or until carrots are tender.
  • 2
    Meanwhile, in a skillet, prepare a roux by melting butter over med-low heat. Once butter is melted, add flour and stir constantly for 5-7 minutes. Stir in 1 cup from the hot soup. Add in 3 more cups of the soup, stirring constantly until smooth. Stir roux into soup.
  • 3
    Simmer, stirring constantly, until soup begins to thicken. Stir in Parmesan. Slowly stir in warmed skim milk. Salt and pepper to taste. Simmer over low heat for about 15 minutes, stirring occasionally. Serve over rice or with saltines.
  • 4
    Nutritional Info: per serving Calories: 238 Total Fat: 15.6g / Sat Fat: 8.2g Cholesterol: 34mg Sodium: 756mg Total Carbs: 15.1g/ Fiber: 1.6g/ Sugars: 6.7g Protein: 9.2g
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