Creamy Tomato Basil Parmesan Soup

Long ago and far away, my friend Kristy shared a fabulous recipe for Cream of Tomato Soup with me.  She’d learned it from a local while stationed in Italy.  When my friends and I are making this for dinner, we refer to it as “Kristy’s soup,” it’s so well-known.

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!

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 Tomato Basil Parmesan Soup

2 cans (28 oz each) crushed tomatoes
2 cups finely chopped celery
2 cups finely chopped onions
3 bay leaves

Cream Sauce

4 Tbsp butter (half a stick)
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

1. Combine tomatoes, celery, onions, and bay leaves in soup pot. Simmer 20 minutes, covered.

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!

4 thoughts on “Creamy Tomato Basil Parmesan Soup

  1. OOOhhh…this is on my ‘to do’ list. I make one I love from Micheal Chiar…whatever his name is from food network but this one looks ALOT less labor intensive!!! THANK YOU!

    • I’m pretty sure he has a lot more time to spend in the kitchen than I do, unfortunately….and he probably doesn’t give in to his cravings and change his dinner plans an hour before dinner, as I did the night I made this! It only takes about 30 minutes and tastes like it’s been simmering all day. Enjoy!

    • I hope he enjoys this one! I lightened it quite a bit from the original…halved the butter and milk, added the broth. Don’t you LOVE Pinterest???

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