Soup, Tomato Basil, Creamy, Quick

Ingredients

Soup

• 1 Tablespoon olive oil
• 2 carrots , finely diced (about 1 cup)
• 1 small onion , finely diced (about 1 cup)
• 3 ribs celery , finely diced (about 1 cup)
• 2 14.5 ounce cans diced fire roasted tomatoes , with the juice
• 2 Tablespoons tomato paste
• 4 cups vegetable broth
• 1 teaspoon Dried oregano
• 1 1/2 teaspoons dried basil leaves
• Roux:
• ½ cup butter

½ cup GF flour

• 1 cup freshly grated parmesan cheese
• 1½ cups oat or cashew milk
• 1 teaspoon salt

¼ teaspoon freshly ground black pepper

• 1/4 cup chopped fresh basil

Directions

1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
3. Use an immersion blender to puree the soup until the texture is what you like (chunky - smooth)
4. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
5. Add a big ladle full of the soup to the roux—it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
6. Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
7. Store tomato basil soup covered in the refrigerator for up to one week.
8. Try it served in a yummy homemade bread bowl!

Nutrition

Calories: 264kcal Carbohydrates: 13g Protein: 7g Fat: 20g Saturated Fat: 12g Cholesterol: 55mg Sodium: 1095mg Potassium: 326mg Fiber: 1g Sugar: 2g Vitamin A: 3445IU Vitamin C: 12.5mg Calcium: 226mg Iron: 1mg