Creamy Tomato, Basil, Parmesan Soup Recipe

A delicious, homemade version of a classic tomato soup recipe. This will be the only tomato soup recipe you will ever need. With lots of tomatoes, a creamy base, and a hint of parmesan, this soup is sure to please! We even doubled the recipe, and finished the soup in a matter of days. Keep reading to get the recipe, below!

Tomato Soup Recipe

Luckily, I used this recipe from Tastes Better From Scratch and I was thrilled with the outcome!

FIND THE ORIGINAL RECIPE HERE

Tomato Soup Recipe

The weather definitely turned to fall/winter today. Last night, it began to get pretty chilly but definitely bearable. This morning, the high was about 45 degrees, and I am super happy to welcome cooler temps with this soup recipe and lots of others. Perhaps loaded baked potato soup will be next!

Tomato Soup Recipe

Ingredients (serves 8)

  • 2 14.5 ounce cans diced tomatoes , with the juice

  • 2 tsp olive oil, if using stovetop method

  • 1 cup carrot , finely diced

  • 1 cup onion , finely diced

  • 1 cup celery , finely diced

  • 2 Tablespoons tomato paste

  • 4 cups low-sodium chicken broth

  • 1 teaspoon dried oregano leaves (Tbs fresh oregano)

  • 1 cup fresh basil leaves or more (or 2-3 Tbsp dry basil)

  • ½ cup butter

  • ½ cup all-purpose flour

  • 1 cup freshly grated parmesan cheese

  • 1½ cups half and half (or whole milk)

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

Instructions

For the Stove Top (This is the method I used):

  1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender. Alternately, I cooked the onions for a few minutes with 2 tsp olive oil, then add carrots, celery, and seasonings to cook until carrots are a bit tender.

  2. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the other pot to the roux--it will start to form a thick paste.  Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to soup pot and stir to combine. Note - the rue + soup mixture was thick at first, but when added back into the larger soup pot, everything turned out extremely well!

  3. Pour soup into blender (you may need to do this in batches, depending on how big your blender is)

  4. Purée until smooth. Return to soup pot.

  5. Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through. Enjoy!

For the Slow Cooker:

  1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.

  2. About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux--it will start to form a thick paste.  Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker and stir to combine.

  3. Pour soup into blender (you may need to do this in batches, depending on how big your blender is)

  4. Purée until smooth. Return to the slow cooker.

  5. Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cover and cook on low for another 20-30 minutes or until warm. Enjoy!

Reset The Day with Snapple® Takes 2 to Mango™ Tea + A Garden Fresh Bruschetta Recipe

I am so excited about my garden this year. I am growing as many edible ingredients as possible, and here is one recipe for Garden Fresh Bruschetta, using basil from my very own garden! Inspired by the newest flavor of all-natural Snapple, Takes 2 To Mango, here is an all natural recipe and gardening ideas!

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Caprese Salad Recipe

This is one of my absolute all-time favorite dishes! I love any excuse to eat fresh tomatoes, and when the organic and local ones are heirloom, it's even better! I thought that using a mix of yellow and red tomatoes really gave this plate a more vibrant and special look. I actually created this recipe for the Burnt movie, to help promote their movie. Check out my Burnt project, on Pinterest HERE, entitled Food, Romance, Love.

Caprese Salad

INGREDIENTS (MAKES 2 SERVINGS)

* 10-15 organic yellow and red cherry tomatoes (or other small tomatoes)

* Fresh Organic Basil (I found mine as a plant at the grocery store. Bonus points for ORGANIC!!!

* Fresh Mozzarella Cheese

* Olive Oil

* Balsamic Vinaigrette

* Salt to taste

Caprese Salad

Cut tomatoes into quarters. Slice mozzarella cheese with a knife, or create small pieces of cheese with your hands, and set aside. On a plate, drizzle a small amount of balsamic, like I did in the above images. Place tomatoes and cheese onto plate. Also top the plate with basil leaves, as many as you can handle! Drizzle some olive oil and salt over the top of the plate, and you are all done! I also like to serve this with an extra plate of small French bread slices and salami. 

This would make an incredible snack, appetizer, or even a light meal! It tastes SO incredibly good, I hope you enjoy it! If you are also a Caprese Salad-lover, comment below to let us know.