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Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup carrots (about 2 medium carrots), chopped
- 1 cup celery, chopped
- 2 cloves garlic, smashed and minced
- 1 teaspoon kosher salt (for veggies)
- 4 cups high-quality chicken broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon kosher salt (for white sauce)
- 1/2 teaspoon black pepper (for white sauce)
- 1 cup cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Chop onion, carrots, and celery.
- Sauté vegetables in olive oil until soft.
- Add garlic, salt, oregano, and basil; cook for a minute.
- Pour in chicken broth and diced tomatoes; add bay leaf.
- Simmer until vegetables are soft.
- Make roux with butter, flour, salt, and pepper; whisk in cream and milk.
- Combine creamy roux with tomato soup; stir until incorporated.
- Serve hot, garnished with fresh basil and Parmesan.
Notes
Use high-quality fire-roasted tomatoes for the best flavor.
Slowly incorporate milk into the roux to avoid lumps.
Allow soup to simmer for the best flavor blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 7
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 50