· 1 Tablespoon Olive Oil
· 1 cup diced carrots
· 1 cup diced celery
· 1 cup diced onion
· 1 28 oz of whole tomatoes, w/ juice
· 1 Tablespoon dried basil (You can substitute fresh, I just didn’t have any on hand)
· 1 Tablespoon bay leaves
· 1 Tablespoon thyme
· 4 cups of Chicken Broth or Vegetable
· 2/3 cup of parmesan cheese, divided
· 2 Tablespoons of butter
· 2 Tablespoons of flour
· 1 Cup of 1 percent Milk
· 1 teaspoon of salt
Heat olive oil in a large pot and add the onion, carrots, and celery in to brown for about 5 to 10 minutes. After they brown, add the tomatoes and the juice and crush up the tomatoes with your hands. Then add the chicken broth, basil, bay leaves and thyme.
Simmer the soup for an hour and a half. Stirring occasionally.
After the veggies are soft and the flavors blend, blend the soup with an immersion blender or in small batches with a blender until smooth.
In a separate pot, melt butter and add the flour, stirring constantly. After it’s combined to make a rue, slowly stir in the milk. Allow it to thicken and become fluffy. Then add to the soup pot.
Add 1/3 cup of parmesan cheese along with the milk mixture and allow the soup to simmer for another half hour. Use some of the leftover Parmesan cheese to dress up the soup when it's served. Serve with grilled cheese and a small salad.
Stay tuned for next week's blog on another savory winter recipe, Stuffed Cabbage Rolls....