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!
Tomato Basil Parmesan Soup
2 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)
1/2 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!