I'm not one for straight tomato soups, but this one is different. Really good when eaten with my breadsticks dipped in it! It requires a lot of pans, but the result is DELISH!!
3 c. whole tomatos with juice
1/4 c. veg oil
1 c. finely diced celery
1 c. finely diced onions
1 c. finely diced carrots
4 T. fresh oregano (or 1 t. dried)
4 c. chicken broth
2 T. butter
1/2 c. flour
2 c. half and half, warmed
1 c. parm cheese
1 t. salt
1/4 t. ground black pepper
bay leaf
1 T. basil
Place whole tomatos and juice in a bowl or food processor, and puree. Set aside. Heat oil in soup pot, add celery, onions, and carrots. Saute 5 minutes. Add basil, oregano, and bay leaf. Add tomatos and chicken stock. Bring to a boil, reduce heat and allow to simmer until carrots are tender. About 15 minutes. While soup simmers, prepare a roux. Melt butter in skillet over low heat. Add flour and cook, stirring constantly, 5-7 minutes. Stir one cup hot soup into roux, stirring constantly. Add another 3 c. hot soup and stir until mixture is smooth. Add the roux mix back into rest of hot soup and bring to a simmer stirring constantly. Soup will begin to thicken. In a separate saucepan, warm half and half over low heat and set aside. add parm cheese to soup and wisk to blend. Stir in warm half and half. Add salt and pepper. Simmer soup over low heat 15-20 min, stirring occasionally to blend half and half and parm cheese into soup as soup thickens. Remove from heat and serve.
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