Thursday, March 7, 2013

Lenten Soup Supper: Creamy Tomato Parmesan Soup

serves 4

2 T. butter
2 cloves garlic
2 carrots
2 stalks celery
1/4 cup flour
1 14.5 oz. can diced tomatoes
2 cups vegetable broth (I like to use Better than Bouillion)
1/2 T. dried basil
1/2 t. dried oregano
1/4 cup shredded parmesan
3/4 cup heavy cream
salt and pepper, to taste

  1. Melt the butter in a large saucepan over medium-high heat.
  2. Meanwhile, in a food processor, finely chop the garlic, carrots, and celery.
  3. Sweat the vegetables in the butter until soft, minding to not burn the garlic.
  4. Add the flour and stir well to incorporate.
  5. Add the entire can of tomatoes, broth, basil, and oregano and stir to combine.
  6. Simmer over low heat for 30 minutes.
  7. Before serving, add the cream and parmesan and stir to combine.
  8. Season to taste.

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