Tomato Basil Parmesan Soup

Teresa Jacobson


This flavorful soup is so good on its own or over a scoop of rice! It's so good-- you just have to try it! ** Low purine recipe for those with gout (provided canned tomatoes are free from high fructose corn syrup and Xanthan gum.)

Adapted from a recipe on

pinch tips: How to Skin Carrots, Potatoes and Apples





15 Min


35 Min


Stove Top


2 Tbsp
olive oil, extra virgin
1 c
celery, finely diced
1 c
carrots, finely diced
1 c
onion, finely diced
1 Tbsp
dried basil
1 tsp
dried oregano
bay leaf
28 oz
canned diced tomatoes, do not drain (i use hunt's fire roasted)
4 c
vegetable or chicken broth
1/2 c
butter (no substitutions)
1/2 c
1 c
shredded fresh parmesan
2 c
skim milk, warmed (heat in microwave about 2 minutes)
salt & pepper, to taste

Directions Step-By-Step

Heat olive oil in large soup pot. Add celery, carrots, and onion. Saute for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer about 15 minutes or until carrots are tender.
Meanwhile, in a skillet, prepare a roux by melting butter over med-low heat. Once butter is melted, add flour and stir constantly for 5-7 minutes. Stir in 1 cup from the hot soup. Add in 3 more cups of the soup, stirring constantly until smooth. Stir roux into soup.
Simmer, stirring constantly, until soup begins to thicken. Stir in Parmesan. Slowly stir in warmed skim milk. Salt and pepper to taste. Simmer over low heat for about 15 minutes, stirring occasionally. Serve over rice or with saltines.
Nutritional Info: per serving
Calories: 238
Total Fat: 15.6g / Sat Fat: 8.2g
Cholesterol: 34mg
Sodium: 756mg
Total Carbs: 15.1g/ Fiber: 1.6g/ Sugars: 6.7g
Protein: 9.2g

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy