We love soups and stews in our house. Now that winter is fast approaching it’s time to bring these comforting recipes out of storgage and mabye create a few new ones along the way.
- 6 tomatoes diced. Leave all the juicy bits in
- 1 cup diced celery (smaller is better)
- 1 cup diced carrot (smaller is better)
- 1 cup diced onion (smaller is better)
- 1 roasted red pepper (the kind in a jar is fine, in fact add some of the juice)
- 1 cup parmesan cheese (freshly grated if possible)
- 4 oz goat cheese
- 1/4 cup coconut oil
- 4 cups chicken broth
- 1 stick butter (1/2 cup)
- 1/2 cup flour
- 1/2 tsp fresh black pepper
- 1 tsp salt (add to taste)
- 1 tsp dried Italian herbs
- 6-10 fresh basil leaves chopped (or 1 tsp dried basil)
- 1 cup warm whole milk
- 1 cup warm half and half
You are going to need 2 pots for this dish. To start use a large soup pot (four quart) and add the coconut oil, carrots, onions and celery. Saute about 7 minutes or until they begin to soften. Add the basil and Italian seasoning, tomatoes, red pepper and chicken broth. Bring to a boil. Reduce the heat to simmer for another ten minutes. Make sure to cover it. You want the vegetables to finish cooking through.
In the other pot, get your butter melting and then add the flour. Wisk constantly. I did this for 3 or four minutes. Add some of the simmering soup, one cup at a time, still wisking. It’s going to be very thick. After three cups or so, carefully pour this thick mixture back into the original soup pot. Stir to combine. Bring to a simmer again for another ten minutes (covered).
At this point you can add your cheeses and warmed milk and half and half. Cover and let simmer for another ten minutes. Make sure to stir often. The parmesan cheese can settle and stick to the bottom so keep on a low simmer.