Every year my husband gives up eating meat during Lent. And every year I struggle to find delicious vegetarian recipe that the whole family will love. Thankfully, I’ve got a few recipes that I can always turn to (like our Spicy Black Bean Burritos, Crispy Tofu With Peanut Sauce and Crockpot Minestrone). But now I can add one more recipe to my arsenal – Creamy Tomato Basil Soup.
Creamy Tomato Basil Soup
Makes about 2 quarts (about 8 servings)
2 tablespoons olive oil
4 stalks celery, finely diced
2 large carrots, peeled and finely diced
1 large onion, finely diced
1 tsp dried oregano
1 tablespoon dried basil
1 (28 oz) can diced tomatoes
4 cups vegetable broth
1 bay leaf
½ cup butter
½ cup flour
1 cup freshly grated Parmesan cheese
1 1/4 cups evaporated milk, warmed (or one can)
1 tsp salt
¼ tsp black pepper
In a large soup pot, heat the olive oil over medium heat. Add minced vegetables and saute for about 5 minutes.
Add the tomatoes, vegetable broth, oregano, basil, and bay leaf. Quickly bring to a boil, then reduce heat and simmer for 15 minutes or until carrots are tender.
While the soup is simmering, use a large sauce pan to melt the butter over low heat. Add the flour to make a roux and cook for five minutes, stirring constantly. Slowly add in half of the soup, one cup at a time, stirring until smooth between each addition. Return the soup and flour mixture back to the larger soup pot and simmer, stirring constantly, until the soup begins to thicken.
Add Parmesan cheese and whisk to blend. Stir in warmed evaporated milk and let the soup simmer for an additional 15-20 minutes, stirring occasionally. Remove bay leaf, add salt and pepper to taste and serve.