tomato parmesan soup (aka: love in a bowl)

Mar 20, 2014

tomato parmesan soup (aka: love in a bowl)

On Tuesday, I had a small surgery done on my mouth (removing a mean ol' cyst). It was an easy and pretty quick procedure, but it's left me pretty swollen and in enough pain that I don't want to attempt to eat solids just yet. My diet has been consisting of oatmeal, jell-o, and this awesome soup that David made on Tuesday night that I've been eating over the course of the week. This soup has definitely been making the lack of solids a lot easier. Even though I'm in a little bit of pain, I'm really enjoying all this extra love, cuddles, and yummy soup that I've been getting from David this week (and the kitties).

to make tomato & parmesean soup:

1 28oz can diced tomatoes with juices
1 tsp. dried oregano
1 Tbsp. dried basil
4 cups chicken broth
1/2 cup all-purpose flour
1/2 cup butter
2 cups milk (any kind, we used skim)
1 cup freshly grated parmesan cheese
1 cup cooked, shredded chicken (optional; rotiessere comes in handy here)

In a large pot over medium heat, add the tomatoes, oregano, basil, chicken broth, and flour. Stir until well combined. Add in the butter and simmer until the butter is completely melted about 5 minutes or so. Pour in the milk and stir. Slowly sprinkle in the parmesean cheese while mixing the soup. If wanted, add the chicken in and heat through (I did not add the chicken to mine because I wasn't really able to chewe through it, but David said it was a delicious addition). Serve warm and with a nice side of crusty French baguette (Panera style).

xoxo

Mar 20, 2014 10:49:02 AM | David, dinner, food, recipes

6 Comments

This looks so cozy and delicious!
I try to make a big ole' batch of soup every Wednesday to leave us with leftovers for a few days. I think I will have to put this on the menu for next week!
Also- I already have a bunch of cooked chicken in my freezer that I made last week that would be perfection in here!
Thanks for sharing! Hope your mouth heals quickly!

Posted by: Amy | Mar 20, 2014 at 02:39 PM