Don't settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with tomatoes, carrots, celery, and just the right amount of heavy cream. Topped with Parmesan cheese, it's begging to be served alongside a loaf of crusty bread for soaking up every last drop.
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Equipment
1 large pot with lid
Ingredients
28ouncescrushed tomatoes with basilgarlic and oregano
28ouncesdiced tomatoes with basilgarlic and oregano
28ounceslow sodium chicken broth
1cupheavy cream
1cupmilkI used whole
1 cupfinely diced celeryabout 4 stalks
1cupfinely diced carrotsabout 4 medium
1cupdiced onion
½cupfresh basilchopped
1teaspoondried oregano
1teaspoonfresh rosemaryminced
salt and pepper to taste
Parmesan cheese for topping
Instructions
In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
Cook on medium high, covered, for 30 minutes.
Then turn heat to low and simmer for 15 minutes more.
Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.