Though, I am embarrassed to admit how long I've wanted to make this soup. I got close once; buying some half and half. Said half and half was dumped down the drain due to expiration. (Ugh! I hate being wasteful.) Promise yourself right now that you will not wait long to make this; it's too good to wait and this is coming from someone who normally does not like creamy soups.
Creamy Tomato Basil Parmesan Soup
1 quart diced tomatoes (including juice) (could get away with 28 ounces if buying your tomatoes)
1 cup diced carrots
1 cup diced potatoes
1 can sweet corn (drained)
1 tablespoon dried onion
1 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon garlic pepper
1/2 teaspoon black pepper
1 teaspoon seasoned salt
4 cups chicken broth
1 bay leaf
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese (grated)
1 1/2 cup half&half (slightly warmed)
Place tomatoes, carrots, potatoes, corn, onion, oregano, basil, pepper, salt, chicken broth, and bay leave into a soup pot. Simmer 3 hours or until vegetables are soft.
Prepare a roux by melting the butter in a saucepan then adding the flour. Stir for 5 minutes. Slowly add 3 cups of soup to the roux (one cup at a time) - stirring in between until roux/soup mixture is smooth. Add roux/soup mixture to the pot of soup. Stir completely. Add half&half and Parmesan cheese. Stir. Allow to sit for 20 minutes and serve.
I think this soup would be equally delicious with some shrimp added. I had been thinking about adding it all afternoon, but opted not to because I wasn't sure what my husband would think. Turns out he mentioned it while eating it for supper tonight. Next time I'll defiantly give it a try; if you try it out first, let us know what you think!
I apologize for not including a picture, but trying to capture a good image of soup is hard for this amateur!