Canned tomatoes are convenient in making this creamy soup.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
1 cup milk
14 cup all-purpose flour
1 (15-ounce) can (1 12 cups) vegetable broth
14 cup chopped fresh basil leaves
1 (14 1/2-ounce) can diced tomatoes
1 tablespoon shredded Parmesan cheese
Coarse ground pepper
12 cup shredded mozzarella cheese
Shredded Parmesan cheese
STEP 1
Combine milk, flour and broth in 2-quart saucepan with whisk. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a boil.
STEP 2
Reduce heat to low. Stir in basil, tomatoes and 1 tablespoon Parmesan cheese. Cook, stirring constantly, 5-7 minutes or until soup is slightly thickened. (Do not boil.) Season to taste with pepper.
STEP 3
To serve, divide mozzarella cheese evenly among individual serving bowls. Pour soup over mozzarella cheese. Garnish with Parmesan cheese.
A higher fat milk works best in this recipe.
