Ingredients
1 tbsp olive oil
1 cans diced tomatoes, with juice
2 carrots, finely diced
1 small onion, finely diced
3 ribs celery, finely diced
2 tbsp tomato paste
4 cups low-sodium chicken broth
1 tsp dried oregano leaves
1 ½ tsp dried basil leaves
½ cup butter
½ cup all-purpose flour
1 cup freshly grated parmesan cheese
1 ½ cups half and half or whole milk
1 tsp salt
¼ tsp freshly ground black pepper
¼ cup fresh basil, chopped
Preparation
Pot
Place Pot over Cooker and touch the SOUP button. Touch the - / + to adjust desired temperature.
Heat oil until hot. Add carrots, onions, and celery. Sauté for a few minutes.
Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for a few minutes, until vegetables are tender.
Use a regular blender and puree soup in batches until smooth. (Optional step.)
Set aside in a large bowl.
Reheat Pot to 140°C and prepare roux. Add butter and allow to melt. Stir in flour and use a silicone whisk or wooden spoon to mix together constantly for about 10 minutes or until the roux is nicely golden brown and no lumps.
Add a big ladle full of soup to the roux, it will from a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the remaining soup into the pot and stir to combine.
Stir in parmesan cheese, half and half, salt, pepper, and basil. Add additional oregano and basil as needed, to taste. Stir well. Cook for a few more minutes until warmed through.
Serve warm with your favourite bread. Store soup refrigerated for up to one week.