A couple of days ago, I was craving soup. I love cheese soups, but unfortunately I'm the only one in my household who does like them, so I usually share whatever I make with my mom. Tomato Basil Parmesan soup filled the bill.
It does take a bit of time to make, but the payoff is worth it! It's spicy. It's creamy. It's tomatoey. It's yummy, and it is filling! What's not to like? Plus, it makes a ton of soup, so there is plenty to eat and plenty to share. Serve this with an antipasto side, such as olives and cheese, plus a crusty bread or just good old-fashioned crackers.
Tomato Basil Parmesan Soup
½ stick butter
1 cup minced onion (about 1 medium onion)
1 cup chopped celery (about 4 stalks)
1 cup chopped carrots
2 cans (14 to 14.5 oz.) diced tomatoes, undrained
3 cups chicken broth or reconstituted bouillon
1 teaspoon dried oregano
1 Tablespoon dried basil
1 bay leaf
2 cans cream of chicken soup
1 can 12 oz. can evaporated milk
1 cup parmesan cheese
Salt and pepper to taste
In very large sauce pan, melt butter over medium-low heat. Add onion, celery, and carrots and allow to cook until onions are translucent. Increase heat and add tomatoes, broth, oregano, basil, and bay leaf. Cover, bring to boil, then reduce heat and simmer for 30 minutes. Remove lid and add cream of chicken soup. Blend well. Add milk and blend. Add parmesan cheese and blend. Cover, reduce heat to low and allow to heat through for approximately 5 minutes. Salt and pepper to taste.