I get a craving for soup every fall when our first cold front arrives here in Texas.Basically, anything under 90° constitutes “cold”. OK, actually I just crave grilled cheese sandwiches, but I can’t say that out loud or someone will snatch up my gay card. Carbs AND cheese? That’s just crazy talk.
So, instead of risking being run out of town by angry mo’s carrying Marc Jacobs bags, I make soup and PAIR it with grilled cheeses. Sneaky, right?
That being said, this soup can hold its own. That probably has something to do with the fact that it stands on legs made of 2 sticks of butter. This is not a detail I shared with our beach bodied friends last night as I watched them shovel heaping spoonfuls into their mouths.
It’s the little things in life.
- 1/2 medium white onion, chopped
- 1/2 bunch celery, chopped
- 2 sticks unsalted butter
- 1 cup flour
- 2 cups chicken broth
- 2 cups hot water
- 4 28-ounce cans chopped tomatoes
- 2 teaspoons paprika
- 1 tablespoon salt
- 2 teaspoons fresh ground black pepper
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 1/2 cup shredded parmesan cheese
In a large stock pot or Dutch oven, melt butter over medium heat. Add onion and celery and saute for about 10 minutes.
Slowly whisk in flour, stirring constantly and cook until foamy, about 1-2 minutes. You just made a roux, ladies, look at you!
Add chicken broth and water and stir until it’s well combined and thickened. Stir in tomatoes and spices and simmer over low heat for at least an hour, stirring occasionally. Seriously, LOW heat and stir this on the legit occasionally, because you will scorch the bottom of your pot faster than me at a nude beach sans any Bain de Soleil.
Before removing from heat mix in parmesan cheese until melted. Ladle into bowls and garnish with additional parmesan or even a fresh basil leaf. If you’re feeling fancy.
*Sublime when served with big boy grilled cheese.