- 4 stalks celerychopped into thirds to fit processor
- 4 medium carrots, peeledchopped into thirds to fit processor
- 1/2 large onion, peeled and quartered
- 3cloves garlic, peeled
- 3tablespoons butter
- 2tablespoons olive oil
- 1/4cup flour
- 4cups low sodium chicken broth
- 214 oz. cans fire roasted diced tomatoes with juice
- 1tablespoon dried basilor 1/4 cup fresh basil, chopped**
- 1teaspoon dried oreganoor 1 tablespoon fresh oregano
- 1teaspoon salt
- 1/2tsp EACH dried parsley, black pepper
- pinch red pepper flakesoptional
- 1 bay leaf
- 1-2cups mil, half and half OR heavy cream***
- 1cup freshly grated Parmesan cheese
- freshly grated Parmesan cheese(optional)
Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).
Melt butter in oil in large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and saute for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
Gradually whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
Add Parmesan cheese and whisk to blend. Stir in milk/half and half/cream/milk and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste.
You can serve the soup as is if you like the texture or proceed to puree with an immersion blender or working in batches, transfer soup to blender and puree until smooth, being careful to let smoke escape or it will explode. Garnish with freshly grated Parmesan cheese (optional).