Creamy Tomato Basil Soup with Parmesan

Please See Other Recipes

Me and cooking tomato soup did not get off to the best start. When I was a very little girl, my mom was sick and resting bed. I thought I would cook her a can of tomato soup to make her feel better. I opened the can and poured the contents into a pot to heat it up. I brought her the soup on a tray and said, “Surprise! I made you soup! Now you’ll feel all better.” She seemed so happy that her little lady was trying to take care of her.
I have come a long way since then. Not only have a moved on from canned tomato soup, which even when cooked properly is still kind of blech. I now make tomato soup from scratch, and it is delicious. This creamy tomato basil soup with parmesan recipe comes from a chef who worked at a pub I waitressed at thru college. At nights he worked at the fancy steak house in town, but during the day he worked at this pub that was basically just burgers and fish and chips. Nothing gourmet. But he got to make the soup of the day every day, which was always my favorite thing on the menu. He made this delicious creamy tomato basil soup with parmesan that I would eat by the bowl full. To keep costs low he didn’t put parmesan cheese in the soup, but when he served it to me, he would sprinkle a generous serving of parmesan cheese on top, then wink and tell me not to tell the owners. Working at restaurants is the best.

INGREDIENTS

• 4 tablespoons butter
• 1 medium onion, chopped
• 1 clove of garlic, grated or finely minced
• 1/4 cup all purpose flour
• 32 ounces (4 cups) chicken stock
• (2) 28 ounce cans whole tomatoes in juice
• 10 basil leaves (about 1/4 cup), chopped
• 1 cup heavy cream
• 8 ounces (about 2 cups) grated parmesan cheese
• salt and pepper
• Get Ingredients Powered by Chicory

INSTRUCTIONS

1. Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add 1 teaspoon salt and 1 teaspoon pepper. Saute the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
2. Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour doesn’t clump. Then add the canned tomatoes, basil and garlic. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
3. Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper. Serve warm.
4. ............................................

for full instruction please see : www.tasteslovely.com

Tweet