It is always hectic at a family get-together so my daughter, Marcie, was so smart to make this soup ahead of time, freeze it and have it ready for the day her 8-year-old daughter, Melanie, was baptized. I fell in love with the soup instantly and have made it many times since.
It is packed full of veggies and is creamy but full of tomato flavor. The fresh oregano, basil, and grated Parmesan cheese make a big difference.
Fresh Parmesan Basil Tomato Soup
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2 (14oz) cans diced tomatoes with juice
2 tbsp tomato paste
4 cups chicken broth or stock
1 bay leaf1 tsp dried oregano or 1 tbsp fresh oregano
1 tbsp dried basil or 1/4 cup fresh basil
1 cup fresh GRATED Parmesan cheese
2 cups heavy cream
1 tsp salt
1/2 tsp black pepper
In a food processor, pulse celery, carrots and onions until finely minced.
In a large stock pot, add veggies, tomatoes with juice, tomato paste, chicken broth or stock and bay leaf. Simmer for 3 hours until veggies are VERY tender. With hand immersion blender**, blend until smooth or desired texture. The soup will be VERY HOT so be very careful during this step.
Add oregano, basil, Parmesan cheese, cream, salt and pepper. Simmer on low for 30 minutes.
Serve with orzo pasta and fresh Parmesan cheese atop soup with a side salad or grilled cheese sandwiches.
**If you do not have an immersion blender, transfer the soup to a blender and blend on high until smooth. Return to pan and continue the instructions. The soup will be VERY HOT so be very careful during this step.
Adapted from http://www.the-girl-who-ate-everything.com/2012/10/slow-cooker-tomato-basil-parmesan-soup.html
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