Tomato, Basil & Parmesan Soup

There are so many different varieties of tomato soup out there, it is very hard to choose a favorite. I'm sure you would all agree that on a crisp fall day, tomato soup and grilled cheese sounds like a winner combination!

It's an easy meal full of flavor! I found this recipe on my morning Pinterest search one day and saved it for a dreary, cool day. While I followed the recipe, I added a secret ingredient that brought this soup to a whole different level! I hope you give it a try, it is an amazing soup!

Ingredients
1/4 cup vegetable oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 tsp dried oregano
1 tbsp dried basil
1 bay leaf
2 cans diced tomatoes with juice
4 cups chicken broth
1/2 cup butter
1/2 cup flour
2 cups light cream or skim milk
1-1 1/2 cups of grated parmesan cheese
1 tsp salt
1/4 tsp black pepper

Drum roll please......the secret ingredient...........oh the suspense........

1 can of condensed tomato soup!

Directions: Heat oil in a 4 quart+ pot, add onions, celery and carrots. Let cook for 5-10 minutes until onions are translucent. Add oregano, basil, bay leaf, tomatoes and chicken broth. Bring to a boil and turn down to a simmer for 15-20 minutes until vegetables are tender. In a small sauce pan, melt butter and add flour to make a roux. With continuous mixing, slowly add 1 cup of soup broth, then add 2 more. (The mixture will still be thick, don't be afraid!) Add the mixture back into the soup and stir until soup is thickened. Remove the bay leaf before continuing.

At this point, I used an immersion blender to puree the soup. If you do not have one, you could add the soup to a blender.

Next add cream/milk, condensed tomato soup and parmesan cheese. Season with salt and pepper. Allow to simmer for 20 minutes so flavors can combine.

The end result is a creamy, slightly rich bowl of tomato and parmesan goodness!

 Pair it with a grilled cheese and fill that tummy up!

Enjoy!