Creamy Tomato Soup Recipe

Creamy Tomato Soup is different from other tomato soups, because in this soup there are hidden vegetables! It tastes good and is slightly more nutritious than other tomato soups. It's also super delicious the next day if you want to make it first or have good leftovers in your fridge!

The following are the ingredients and how to make them.
Read too How To Make Crispy Chicken with Italian Sauce and Bowtie Noodles

Material :

• 2, 14.5 ounces of diced tomatoes, with juice
• 1 cup carrots, finely cut into cubes
• 1 cup of onion, finely diced
• 1 cup of celery, finely cut into cubes
• 2 tablespoons of tomato paste
• 4 cups of low-sodium chicken broth
• 1 teaspoon of dried oregano leaves (fresh oregano Tbs)
• ¼ cup of fresh basil leaves (or 1 tablespoon of dried basil)
• ½ cup of butter
• ½ cup of all-purpose flour
• 1 cup of freshly grated parmesan cheese
• 1½ cups half and half (or pure milk)
• 1 teaspoon of salt
• ¼ teaspoon of freshly ground black pepper

Instructions :

For Slow Cookers:

1. Add tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and diced basil into your slow cooker. Cover and cook over low heat for 5-6 hours until the flavor is mixed and the vegetables are soft.
2. About 30 minutes before the soup is ready, prepare the roux. Melt the butter over medium heat in the pan and add flour. Shake it together constantly for about 10 minutes or until the roux is golden brown and good. Slowly add 1 cup of soup from the stove slowly to the roux - it will begin to form a thick paste. Slowly add 3 cups of warm soup to the roux. Beat together until smooth. Add the roux mixture to the slow cooker and stir to mix.
3. Pour the soup into a blender (you may need to do it in batches, depending on how big your blender is)
4. Purée until smooth. Return to the slow cooker.
5. Stir in Parmesan cheese, half and half (or milk), and salt and pepper. Add oregano and extra basil if necessary, to taste. Stir well. Cover and cook over low heat for another 20-30 minutes or until warm.
6. Try it served in a delicious homemade bread bowl!

For Top Stoves:

1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil into a large soup pan. Bring to a boil and simmer for a few minutes, until the vegetables are tender.
2. In a separate pot, prepare the roux. Add butter to the pan over medium heat and let it melt. Stir in the flour and stir together constantly for about 10 minutes or until the roux is golden brown and good. Slowly add 1 cup of soup from another pan to the roux - it will begin to form a thick paste. Slowly add 3 cups of warm soup to the roux. Beat together until smooth. Add the roux mixture to the soup pan and stir until smooth.
3. Pour the soup into a blender (you may need to do it in batches, depending on how big your blender is)
4. Purée until smooth. Return to the soup pan.
5. Stir in Parmesan cheese, half and half (or milk), and salt and pepper. Add oregano and extra basil if necessary, to taste. Stir well. Cook for several minutes until warmed.
6. Try it served in a delicious homemade bread bowl!

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