I’ve made it countless times, and it’s the basis for this recipe. I’ve changed the flavor profile a bit, just for variety, and swapped vegetable broth for chicken. Not because yours isn’t perfect, Kristy, if you’re reading this!
Tomato Basil Parmesan Soup2 cans (28 oz each) crushed tomatoes
2 cups finely chopped celery
2 cups finely chopped onions
3 bay leaves
4 Tbsp butter (half a stick)1. Combine tomatoes, celery, onions, and bay leaves in soup pot. Simmer 20 minutes, covered.
1/2 cup flour
3 Tbsp sugar
1 tsp salt
2 Tbsp prepared pesto
3 cups milk
2 cans (14 oz each) vegetable broth
1/2 cup shredded Parmesan
2. Meanwhile, melt butter in medium saucepan. Whisk in flour and cook, stirring, for 1 minute. Add pesto, sugar, salt, and milk, stirring constantly. When thickened and bubbly, add to tomatoes.
3. Stir in Parmesan and serve with a sprinkle of Parmesan on top.
Serves 8 and freezes well
Add a green salad and some crusty rolls, and have an amazing supper. Mangia!