tomato basil soup with cheddar jalapeno biscuits
- Author: Salt and Share
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soups
- Cuisine: American
- 8 tablespoons butter, divided
- 2 cups carrots, finely diced
- 2 cups celery, finely diced
- 1 medium onion, finely diced
- 6 cups pureed fresh tomatoes, approx 6 medium sized (no need to peel)
- 6 tablespoons fresh basil, finely chopped
- 2 teaspoons dried oregano
- 4 cups chicken broth
- 2 cups heavy cream, room temperature
- ½ cup shredded parmesan
- ¼ cup flour
- 1 teaspoon salt
- Melt 4 tablespoons of butter in pot.
- Add carrots, celery, onion. Cook until soft.
- Add pureed tomatoes, basil, oregano. Cook 5 minutes.
- Add broth. Bring to a boil and reduce heat to simmer for 15 -20 minutes.
- Using an immersion blender, puree soup.
- In separate pot, melt remaining 4 tablespoons butter, add flour and combine. Add soup to flour and butter mixture, approx one cup at a time and whisk thoroughly.
- Repeat until about half of the soup has been incorporated to the flour mixture.
- Pour flour/soup mixture back into main soup pot. Mix well to incorporate.
- Add parmesan cheese and heavy cream. Heat through.
- Serve and enjoy!
