“Quick” and “From Scratch” are two words that describe this creamy tomato soup recipe. Now, there is a difference between this soup and one that you make from freshly picked tomatoes, roasted in the oven and pureed. But sometimes we just need a faster way to make something delicious.
1/4 cup butter
1/4 cup flour
2 1/2 cups milk, divided
1/2 tsp minced garlic
1 28oz can of diced tomatoes with Italian herbs
1/2 can tomato paste
3 tbsp fresh basil
1-2 tbsp sugar, optional or splenda
1/2 – 1 tsp basil pesto,optional and to taste
1/2 cup grated Parmesan, optional
Step 1: In a large pot, melt butter. Add flour and whisk to combine.
Step 2: Add 1 cup of milk and whisk until smooth. Cook over medium heat until thickened, and then add another 1 cup of milk. Cook and whisk until smooth and thickened, and add remaining half cup milk.
Step 3: Add garlic, basil, tomatoes, tomato paste and salt. Stir in Parmesan cheese. Cook 5 minutes on medium heat, stirring often, so flavours can blend together.
Step 4: Add sugar, pesto and Parmesan if desired, tasting as you go.
Step 5: Optionally, puree with immersion blender until smooth.