A classic comfort food, homemade tomato soup is perfect for weekend lunches or weeknight dinners. Oxford High School cooking class students learned this recipe when guest chef Elizabeth Heiskell taught their class in the spring. Read more about the OHS class and find more recipes from it in our Allez Cuisine! feature in Invitation Oxford.
Recipe by Elizabeth Heiskell
4 stalks celery, chopped into thirds
4 medium carrots, peeled and chopped into thirds
½ large onion, peeled and quartered
3 cloves garlic, peeled
3 tablespoons butter
2 tablespoons olive oil
¼ cup flour
4 cups chicken broth
Two 14-ounce cans fire-roasted diced tomatoes with juice
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon dried parsley
½ teaspoon black pepper
Pinch red pepper flakes
1 bay leaf
1-2 cups half-and-half or milk or heavy cream
1 cup freshly grated Parmesan cheese
Add celery, carrots, onion and garlic to a food processor and pulse until finely minced.
Melt butter in oil in large Dutch oven or 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 for 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 half-and-half or milk or cream and gently simmer an additional 15-20 minutes over low heat, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste.