Oh boy. What a treat this Easy Tomato Parmesan Soup is. It’s so stinkin’ flavorful. And so fresh tasting. It’s a dish perfect to make on a Saturday morning and enjoy throughout the weekend, as a main dish with a slice of bread for dipping or as a side dish with dinner.
It’s also easy to make, as it’s a soup recipe that you just sort of chop and toss in a food processor (or strong blender) then cook it in a sauté pan and serve. Simple enough.
Easy Tomato Parmesan Soup
- 4 stalks celery, chopped
- 4 carrots, chopped
- 1/2 large yellow onion (roughly 1 cup), diced
- 2 14 oz. cans roasted diced tomatoes with juice
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, peeled and diced
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Place the celery, carrots, onion, garlic, chili flakes, basil and tomatoes in a food processor and pulse until finely minced.
Melt butter in a large soup pot over medium heat. Turn heat to medium high, add minced mixture and cook for 4 minutes. Add in flour, a little at a time and continue to cook for about 1 minute, stirring constantly.
Gradually whisk in chicken broth followed by pepper and salt. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
Add Parmesan cheese and whisk to blend. Stir in the heavy cream and gently simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf. Season with additional salt and pepper to taste.
If soup is already your desired consistency, then it’s ready to serve. However, if you’d like a smoother texture, feel free to add soup into a blender (in batches) until you get your desired consistency. Garnish ideas: a basil leaf, grated parmesan cheese or salt and pepper.