Tomato Basil Parmesan Soup

Fall is my favorite season for multiple reasons. I love the cooler weather, the crunchy leaves, the fresh air and the foods that this season brings. Soup is one of my favorite things to have for dinner and this soup is perfect for any of you who have an abundance of tomatoes from the garden this year. When tomatoes are finally ripe for picking, they seem to be all ripe at the same time! This soup is perfect for the cooler weather to come!
Tomato Basil Parmesan Soup Recipe adapted from Today's Momma 2 cups of diced tomatoes, with juices 3 stalks of celery, diced 1 cup of diced carrots 1/4 cup of diced onion ( we aren't huge onion fans--so you can add more if you want) 1 tsp oregano 1 TBSP basil ( Italian seasoning works fine too) 1 bay leaf Salt & Pepper 4 cups chicken broth 1/2 cup flour 1/2 cup parmesan cheese 1/4 cup vegetable oil 1/2 cup of butter 2 cups of milk
Heat oil in a small pot. Saute celery, carrots and onions for about 5 minutes. Add your spices ( basil, oregano, bay leaf, salt and pepper) tomatoes and chicken broth. Continue to simmer until carrots are tender. In a separate pot, melt your butter. Add flour and whisk for a few minutes to create a roux. Transfer your vegetable mixture from your pot to a blender or use an immersion blender to dice up your veggies. (If you like your soup chunkier than just leave it in the pot). Once blended to desired consistency, put half of soup mixture into roux. Simmer until thickened and add to the rest of your soup mixture. Add parmesan cheese and warmed milk, whisk to blend. Simmer over low heat for about 30 minutes or until spices and flavors have blended.
Enjoy!
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