Such a nice cool weekend, we had our first fire last night! The leaves are turning colors now, I love mornings when the fog lays heavy on the lake. If I have to run into town you see a brave boat of late season fishermen on the cove. My Dad fished year round, it never got too cold for him to be on the lake ♥
I'm a happy camper, holing up in my "hollow tree" makes me feel
like making a pot of soup! I've seen several versions of this one on Pinterest, it's a copycat of La Madeleine Bakery's Tomato Basil Soup. I actually combined two
recipes, this one is delicious with a grilled cheese on sourdough!
Tomato Basil Parmesan Soup
makes 6 servings
2 (14 oz) cans fire roasted diced tomatoes,
with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 T dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
1 1/2 cups evaporated milk
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your soup pot. Simmer until veges are tender, about an hour.
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 T dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
1 1/2 cups evaporated milk
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your soup pot. Simmer until veges are tender, about an hour.
Make a roux by
melting butter in skillet and adding flour. Stir constantly with a whisk for 3-4
minutes, then stir in several ladles of hot soup. Add back to soup pot and bring
to boil to thicken soup. Add Parmesan cheese, evaporated milk, salt and pepper
and stir to combine. Serve with slices of your favorite hot bread!
