Description
This Creamy Tomato Basil Soup is the perfect comfort food—rich, creamy, and packed with tomato and basil flavors. It’s simple to make, deliciously satisfying, and a family favorite.
Ingredients
Scale
- 1 Tablespoon olive oil
- 2 (14.5-ounce) cans diced tomatoes (with juice)
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 ribs celery, finely diced (about 1 cup)
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon dried oregano
- 1 ½ teaspoons dried basil leaves
- ½ cup butter
- ½ cup all-purpose flour (or gluten-free flour)
- 1 cup freshly grated parmesan cheese
- 1 ½ cups half-and-half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, onions, and celery. Sauté for 3-5 minutes until softened.
- Add diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Stir to combine and bring to a gentle boil. Simmer for 20-25 minutes, or until vegetables are tender.
- Optional: Use an immersion blender to puree the soup directly in the pot. Alternatively, blend in batches using a countertop blender. Return the soup to the pot.
- In a small saucepan, melt butter over medium-low heat. Add flour and whisk continuously for 10 minutes, or until the roux is golden brown.
- Gradually ladle some of the soup into the roux, stirring to form a smooth paste. Add this mixture back into the soup pot and stir well.
- Stir in parmesan cheese, half-and-half, salt, and pepper. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil.
Notes
- Slow Cooker Option: Add tomatoes, carrots, onions, celery, tomato paste, broth, oregano, and dried basil to a slow cooker. Cook on low for 5-6 hours. Then blend and proceed with step 4.
- Freezing Instructions: To freeze, omit the cream and parmesan cheese. Add these ingredients after thawing and reheating.
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg