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Ingredients
4 Celery stalks, chopped
4 Medium carrots, peeled & chopped
1/2 Large onion, peeled & chopped
3 Garlic cloves, peeled
3 Tablespoons butter
2 Tablespoons olive oil
1/4 Cup flour
4 Cups chicken broth
2 Cans fire roasted diced tomatoes with juice
1/4 Cup chopped fresh basil
1 Teaspoon dried oregano
1 Teaspoon salt
1/2 Teaspoon dried parsley
Black pepper, to taste
Pinch red pepper flakes
1 Bay leaf
1 - 2 Cups heavy cream
1 Cup freshly grated Parmesan cheese
Instructions
Put the carrot, celery, garlic and onion in your food processor and pulse until everything is finely minced.
In a large soup pot, melt the butter and oil over medium heat. Turn the heat to medium high and add the minced veggies. Saute for 4 minutes. Sprinkle in the flour and keep on cooking for 1 minute.
Gradually whisk in the chicken broth. Add the tomatoes and all seasonings. Add the bay leaf and bring everything to boil. Reduce the heat and simmer for 15 minutes.
Add the Parmesan cheese and whisk to blend. Add the cream and gently stir. Cook for additional 15 minutes on low.
You can add more broth or cream to get the wanted consistency. Remove the bay leaf and season with salt and pepper.
Use a hand blender to puree the soup. Garnish with some freshly grated Parmesan cheese.