Tomato Basil Soup
3 c. canned tomatoes with juice
1/4 c olive oil
1 c finely diced celery
1 c finely diced onion
1 c finely diced carrots
4 TBS fresh or 1 TBS dried basil
1 TBS fresh or 1 tsp dried oregano
1-2 bay leaves
4 c chicken broth
2 TBS butter
1/2 c flour
2 c half and half (I use skim milk!!)
1 c Parmesan cheese
1 tsp salt
1/4-1/2 tsp ground black pepper
Heat oil and saute celery, onion, carrot for 5 mins. Add herbs and bay. Add tomatoes and chicken stock. Boil. Reduce heat and simmer for ~15 mins.
In separate pot, prepare roux: melt butter, add flour and about a cup of the juices from the sauteeing soup. Cook for about 5 mins. (For some reason it's quite clumpy at this point . . . but never fear.)
Add roux back into soup. Blend with an immersion blender in the soup pot (or in your stand-up blender, but go buy an immersion blender tomorrow!) Add parmesan, and cream/milk. Simmer 15 mins. Season to likening.
Serve with a green salad and bread. (I love to take a baguette, slice thinly, sprinkle with just a bit of olive oil and parmesan cheese and broil for a couple seconds.) DIVINE!
GOODBYE MR. RAIN! SEE YOU IN NOVEMBER~