Vegetarian Recipe Creamy Tomato Basil Soup

🧾 Ingredients (Serves 8)
• 1 Tbsp olive oil
• 2 carrots, chopped
• 1 small onion, chopped
• 3 celery ribs, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1½ tsp dried basil leaves
• ½ cup butter
• ½ cup all-purpose flour
• 1 cup grated Parmesan cheese
• 1½ cups half-and-half
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup fresh basil, chopped

🔥 Instructions
1. Sauté veggies: In a large pot, heat olive oil over medium-high. Add carrots, onion, and celery. Cook until softened (about 5–7 minutes).
2. Simmer base: Add diced tomatoes, tomato paste, broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender (10–15 minutes).
3. Blend: Use an immersion blender or regular blender to puree the soup until smooth. Return to pot.
4. Make roux: In a separate pan, melt butter over medium-low heat. Stir in flour and whisk constantly for 10 minutes until golden brown.
5. Thicken soup: Add a ladle of soup to the roux to form a paste. Gradually add more soup, whisking until smooth. Stir roux mixture into the main pot.
6. Finish: Stir in Parmesan, half-and-half, salt, pepper, and fresh basil. Simmer for a few more minutes until warmed through.