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  • 3 TBLS olive oil
  • 3 TBLS butter
  • 1 C carrots, chopped
  • 1 C celery, chopped
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped
  • kosher salt/pepper
  • 1/3 C flour
  • 4 C chicken broth or stock
  • 4 cans Hunts Fired Roasted Tomatoes
  • 2 TBLS fresh basil, chiffonade
  • 1 1/2 tsp dried oregano
  • 3 bay leaves
  • pinch of red pepper flakes, optional
  • 2 to 2 1/2 C heavy whipping cream
  • 1 Parmesan rind
  • 1 C freshly grated Parmesan cheese
  • 2 TBLS fresh basil, chiffonade (for garnish)
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I could definitely devour soup all year long. I have always wanted to try making a Creamy Tomato Basil Soup, but have always been a bit fearful. I dove in last night…trying to figure out how I could not only make it creamy, but also get rid of the chunks of veggies and still have a ton of flavor. I DID it!!! Hope you like it as much as I do…oh and the Hubby loved, loved, loved…it’s a relatively simple recipe that will take about 35 to 40 minutes…prep to bowl! The soup is also keto-friendly!

What compliments a big bowl of creamy tomato soup better than a fabulous grilled cheese? I decided to garnish mine with bite-sized “croutons” of my Gruyere and Ham Grilled Cheese. I paired this amazing sandwich a few weeks ago with my Minestrone Soup…click here for both recipes! If you are following the Keto diet…use a low-carb bread…there are so many available…I used a sesame Ezekiel bread.

This recipe does require the use of either a blender or an immersion blender…I love my immersion and use it quite often…click here to purchase one similar to the one I used!

A bowl of creamy tomato basil soup with Gruyere and Ham Croutons

One of my favorite things about this recipe is that I don’t have to sit there and chop up the vegetables super tiny…you will be blending at the end…you, of course, do not want them too big…a nice chop will do just fine. Heat up, to medium, the olive oil and butter in a deep pot. Add in the chopped carrots, celery, onions and garlic. Season with salt and pepper. Allow the vegetables to soften for about five minutes…do NOT brown…just soften.

Dust the vegetables with the flour. Cook off the raw flour taste for about a minute or so. Keep stirring so that the flour does not burn. Pour in the chicken broth and stir with a slotted spoon or whisk to release any bits at the bottom. Add in the tomatoes…juice and all. Add the dried oregano, fresh basil, and bay leaves to the pot. Season with salt and pepper. Stir. Bring the pot to a boil…reduce heat and simmer for about 15 minutes.

Add in your Parmesan rind…no big deal if you do not have one or cannot find in a grocery store. These are great to have on hand…you can add to almost any soups for added flavor. They store well in the freezer! Pour in at least two cups of the heavy whipping cream…I did use the other remaining half cup. Stir. Slowly…and I mean slowly…add in the grated Parmesan cheese. Meaning…add a little bit and stir…and keep repeating until you incorporated the entire cup. If you pour in all at once, the cheese will clump up…you do NOT want that to happen! Allow to simmer another 20 minutes.

Remove and discard the bay leaves. With an immersion blender…blend well to get rid of any chunks of vegetables…this will also thicken the soup just a bit. If you do not have an immersion blender…you can use a traditional blender…just be very careful because the heat of the soup may cause the lid of the blender to pop…best to blend in batches with a towel covering the top.

Serve this Creamy Tomato Basil Soup, piping hot, in huge bowls garnished with fresh chiffonades of basil. You can serve along side a beautiful grilled cheese or do like I did and cut up my Gruyere and Ham Grilled Cheese and use as a garnish! ENJOY!

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