I feel like I am writing a “before and after” puzzle for Wheel of Fortune with these three latest blog posts. Mexican NOODLE soup – CREAMY chicken NOODLE soup – CREAMY tomato soup. But I couldn’t possibly have a week of soups without the classic combination of Tomato Soup & Grilled Cheese!
I do not say this lightly. This is the BEST tomato soup I’ve ever had. What takes this soup above and beyond other tomato soups is the use of basil and Parmesan cheese.
In fact, this soup has already been made twice. The first time I halved the recipe and made it on the stove top (see the original for a slow cooker version).
The second snow of the season, first of the year, occured on January 6th. Schools and the base were closed. That shovel I bought back in the fall was about to get it’s first use because we still had to take my son to his 6 month doctor’s appointment. Just as Stuart bundled up to go shovel the driveway we saw our wonderful neighbor using his snow blower on not just our driveway, but the sidewalks, and a couple other neighbors’ driveways, too! As a thank you I made them this soup. I doubled my first version so we could have some again as well.
Creamy Tomato Soup
- 2 tbsp butter, divided use
- 1/2 yellow onion, chopped
- 1 1/2 tsp minced garlic
- 2/3 C tomato sauce
- 2 C chicken broth
- 1 can (15 oz) diced tomatoes
- 2 tbsp chopped fresh basil
- 1 1/2 tbsp flour
- 1/2 C heavy cream
- 1 C shredded Parmesan cheese
- Melt 1/2 tbsp butter in a pot over medium-high heat. Saute onion until tender, season with S+P. Add in the garlic and cook until fragrant, about 1 minute.
- Add the tomato sauce, chicken broth, diced tomatoes, and basil. Bring to a boil, reduce to a simmer, and cover. Cook for 1 hour. Stirring occasionally.
- Remove from heat and blend using an immersion blender. (If you don’t have an immersion blender carefully pour soup in small batches into a standard blender.) Return to low heat.
- In a small saucepan melt remaining 1 1/2 tbsp butter over medium-high heat. Create a roux by whisking in 1 1/2 tbps flour. Cook about 1 minute, until roux is lightly golden. Whisking constantly, slowly add in the cream. Whisk until there are no lumps.
- Add cream mixture to the blended tomato soup. Melt in the Parmesan cheese. Simmer soup for another 20 minutes, uncovered.
- Serve with your favorite grilled cheese!
*This recipe is modified from Tiffany at http://lecremedelacrumb.com/2014/09/slow-cooker-tomato-basil-parmesan-soup.html*