Description
Classic tomato basil parmesan soup combines rich, hearty flavors perfect for comfort dining. Robust Italian ingredients blend seamlessly, offering warmth and nourishment you’ll savor with each delightful spoonful.
Ingredients
Scale
- 1 28 oz (794 g) can petite diced tomatoes with juice
- 4 cups vegetable broth
- 1 cup freshly grated parmesan cheese, plus more for topping
- 2 cups half and half, warmed
- ½ cup (1 stick) salted butter
- ½ cup flour
- 3 tablespoons olive oil
- 1 cup finely diced onions
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 dried bay leaf
- 1 ½ teaspoons salt, or to taste
- ¼ teaspoon black pepper
- Salt and pepper to taste
Instructions
- Sauté Foundation: Heat olive oil in a large pot over medium-high heat, then swiftly sauté carrots, onions, and celery until vegetables soften and become translucent.
- Herb Infusion: Add minced garlic, oregano, basil, salt, and pepper to the vegetable mixture, allowing herbs to release their aromatic essence for approximately 2 minutes.
- Liquid Harmony: Pour in diced tomatoes, vegetable broth, and bay leaf, bringing the mixture to a gentle simmer that will develop the soup’s rich character.
- Flavor Development: Reduce heat and let the soup simmer for 15 minutes, allowing carrots to tenderize and ingredients to meld together seamlessly.
- Roux Creation: In a separate skillet, craft a smooth roux by melting butter and whisking in flour until the mixture turns golden and releases a nutty fragrance.
- Thickening Process: Incorporate 3 cups of simmering soup into the roux, whisking vigorously to create a silky thickening agent without lumps.
- Cheese Integration: Return the roux-soup mixture to the main pot, then sprinkle in freshly grated parmesan cheese, stirring until it melts completely and adds a savory depth.
- Creamy Finish: Gently stir in warmed half and half, creating a velvety texture that softens the soup’s robust flavors.
- Final Seasoning: Adjust salt and pepper to taste, allowing the soup to simmer on low heat for 15-20 minutes to further develop its complex flavor profile.
- Serving Presentation: Ladle the soup into bowls and garnish with an extra sprinkle of parmesan cheese for a final touch of culinary indulgence.
Notes
- Herb Blooming Technique: Sauté herbs briefly to release intense, concentrated flavors that elevate the entire soup’s taste profile.
- Roux-Making Pro Tip: Whisk flour and butter slowly to prevent lumps and achieve a smooth, golden base that thickens the soup without graininess.
- Cheese Melting Secret: Add parmesan cheese off direct heat and stir continuously to ensure smooth incorporation and prevent stringy or grainy texture.
- Temperature Control Hack: Maintain gentle simmer instead of boiling to preserve vegetable nutrients and develop deep, harmonious flavor layers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg