With the next cold snap coming, I was looking through some of my recipes for a nice soup to cook this weekend. I haven’t made this soup in years. Don’t know why because it is one of my favorites. I picked this recipe up from one of my employees back in my days as a restaurant manager. Talk about a great cook! His food made mine look like Kraft Mac and Cheese from the box. Luckily, he was nice enough to share it with me.
- 3 cups Tomatoes, diced with the juice
- 1 cup Celery, finely diced
- 1 cup Carrots, finely diced
- 1 cup Onion, finely diced
- 4 cups Chicken Broth
- 2 cups Half and Half, warmed
- 1/2 cup Butter
- 1/4 cup Vegetable Oil
- 1/2 cup Flour
- 1 cup Parmesan Cheese, grated
- 1 tbsp fresh Oregano (1 tsp dried)
- 4 tbsp fresh Basil (1 tbsp dried)
- 1/2 Bay Leaf
- 1/4 tsp Black Pepper
- 1 tsp Salt
In a 4 quart stock pot, heat oil on medium heat and add celery, onions and carrots and sauté for 5 minutes. Add the Basil, Oregano, bay leaf, tomatoes and chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes. In a large skillet, melt the butter over low heat and add the flour constantly whisking for 5 minutes. Add 1 cup of soup to the skillet and whisk until blended. Add another 3 cups of soup to the skillet and whisk until completely smooth. Add the roux back to the soup pot. Simmer stirring constantly until it begins to thicken. Add the cheese, warmed half and half and salt and pepper and simmer for another 20 minutes on low heat. Make sure you stir occasionally.
Serve this soup with grilled cheese on a chilly night! It’s a crowd pleaser!