by Brian Hill
Use a 6 quart, 12" Dutch oven.
Ingredients:
24-28 oz of canned diced tomatoes with juice
1/2 cup finely diced celery
1/2 cup finely diced carrots
4 cups vegetable or chicken broth
1/2 cup finely diced onions
1 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil leaves or 1/4 cup fresh basil
1/4 cup butter
1/4 cup flour
1 cup Parmesan cheese
1 quart milk
1 tsp salt
1/4 tsp black pepper
Instructions:
1. Pre-cook celery, carrots, and onions in broth for 20 minutes until vegetable are fully cooked.
2. In warming Dutch oven, melt butter and add flour mixing to form a crumbly roux.
3. Add cooked vegetables and broth, tomatoes, and all herbs and spices. Smash tomatoes and bring to a light simmering boil.
4. Add milk and stir often to keep the soup from sticking, melt the roux, and thicken the soup (About 20 minutes).
5. When soup is thickened and nearly ready to boil, remove from heat and add Parmesan cheese.
You could also run the soup through a blender or food processor for a smooth soup.
Will be especially good if cooked with double cheese grilled cheese sandwiches cooked on a cast iron skillet over your coals.
For a demo of this dish, watch this YouTube video:
https://youtu.be/14QWWNOxW3Y
This was a great soup! I didn't precook the vegetables so it took a bit longer to cook, but turned out just fine. I liked the extra texture. I would note that it would be helpful to use more than the typical # of briquettes after the broth is added. It takes a lot of heat to make this simmer.
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