¼ cup butter 1 cup finely diced celery 1 cup finely diced onions 1 cup finely diced carrots 2 (14 oz) cans diced tomatoes, with juice 1 tsp dried oregano or 1 T fresh oregano 1 T dried basil or ¼ cup fresh basil 4 cups chicken broth ½ bay leaf ½ cup butter ½ cup flour 1 cup Parmesan cheese 2 cups half and half ¼ tsp black pepper In a large pot, melt ¼ cup butter. Saute celery and onions until soft. Add carrots and saute a little longer. Add 2 cans diced tomatoes, oregano, basil, chicken broth and bay leaf. Bring to a boil, then simmer until vegetables are tender. While the vegetables are cooking make a roux of ½ cup melted butter, add ½ cup flour. Stir constantly with a whisk until the flour is a light brown color. Slowly stir in 1 cup of hot soup to the roux. Add another 3 cups and stir until smooth. Add all back into the soup. Stir until smooth. Using an immersion blender, blend the soup until smooth. Add 1 cup Parmesan cheese, 2 cups half and half and ¼ tsp black pepper. |
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