Name: Creamy Tomato Basil Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 (14.5 oz) cans diced tomatoes (with the 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; 1 teaspoon dried oregano; 1 ½ teaspoons dried basil leaves; ½ cup butter; ½ cup all-purpose 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

This creamy Tomato Basil Soup is a comforting, restaurant-quality dish that’s both flavorful and loaded with hidden vegetables. Whether served as a starter or a main course, it’s the perfect combination of richness and freshness, with a creamy texture and a burst of basil flavor. Quick to make in just 40 minutes, this soup is ideal for cozy nights in, meal prep, or even serving at a dinner party.

Creamy Tomato Basil Soup

Why You’ll Love This Recipe

This Tomato Basil Soup stands out with its creamy texture and vibrant, rich flavors. The combination of diced tomatoes, carrots, celery, and onions gives it a deep, well-rounded taste, while the freshly grated Parmesan cheese adds richness and a touch of savory goodness. Hidden vegetables like carrots and celery not only enhance the flavor but also provide extra nutrition. The soup is also versatile—enjoy it as a comforting appetizer, a satisfying main course, or even paired with a homemade bread bowl for a fun twist. Plus, it’s a family-friendly dish, loved by all ages!

Ingredients

1 Tablespoon olive oil
2 14.5 ounce cans diced tomatoes, with the 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
1 teaspoon dried oregano
1 ½ teaspoons dried basil leaves
½ cup butter
½ cup all-purpose 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large soup pot over medium-high heat. Once hot, add the diced carrots, onions, and celery. Sauté for a few minutes until softened.
Add the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
Use an immersion blender or a regular blender (in batches, if necessary) to puree the soup until smooth. This step is optional if you prefer a chunky soup. Return the blended soup to the pot.
In a separate pot, prepare the roux by melting butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes, until the roux becomes a nice golden brown color.
Add a ladle of the soup to the roux. Stir well, as it will form a thick paste. Add a few more scoops of soup to the roux, stirring until smooth. Gradually add the roux mixture back into the soup pot, stirring to combine.
Stir in the freshly grated Parmesan cheese, half and half (or milk), salt, black pepper, and fresh basil. Adjust seasoning with more oregano and basil, if needed.
Let the soup cook for a few more minutes until everything is warmed through and well combined. Taste and adjust seasonings if necessary.
Serve hot, topped with extra Parmesan, fresh basil, or in a homemade bread bowl.

Servings and Timing

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Vegan Option: For a dairy-free version, swap butter with olive oil, omit the Parmesan cheese, and use coconut milk or a dairy-free cream alternative.
Add Spice: Include a pinch of red pepper flakes or a dash of hot sauce to give the soup a little heat.
Slow Cooker Version: Combine the diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil in a slow cooker. Cook on low for 5-6 hours until the vegetables are soft and the flavors have melded.
Add Protein: Stir in some cooked chicken, turkey, or white beans for added protein and heartiness.
Extra Herbs: Experiment with other fresh herbs like thyme, rosemary, or tarragon for a different flavor twist.

Storage/Reheating

Store any leftover Tomato Basil Soup in an airtight container in the refrigerator for up to 1 week. Reheat it on the stovetop over low heat, stirring occasionally. If the soup becomes too thick after refrigeration, add a little more half and half or broth to reach your desired consistency. This soup also freezes well for up to 3 months—just store it in an airtight container or freezer bag.

FAQs

Can I make this soup without blending it?

Yes! If you prefer a chunky soup, simply skip the blending step and enjoy the texture of the vegetables in the broth.

Can I use a different type of cheese?

Yes, if you don’t have Parmesan, try using Romano, Pecorino, or any other hard, aged cheese for a similar taste.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used to make the soup vegetarian-friendly while still maintaining a savory flavor.

How do I make this soup spicier?

For extra heat, try adding a pinch of red pepper flakes or a dash of hot sauce during cooking.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh Roma or plum tomatoes. You’ll need about 4 cups of chopped fresh tomatoes to replace the canned variety.

How do I thicken the soup if it’s too thin?

If the soup is too thin, you can simmer it for a bit longer to reduce and thicken it. Alternatively, add a little extra roux or blend a small portion of the soup and then stir it back in.

Can I prepare this soup in advance?

Yes, this soup can be made a day or two ahead of time and stored in the fridge. The flavors will continue to develop, making it even better the next day.

Can I freeze Tomato Basil Soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before storing it in an airtight container or freezer bag. Reheat thoroughly when ready to serve.

What’s the best way to serve this soup?

This soup is perfect on its own, but you can elevate it by serving it in a homemade bread bowl or alongside a grilled cheese sandwich for the ultimate comfort meal.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender. Just be sure to blend in batches and let the soup cool slightly before blen

ding to avoid splattering.

Conclusion

This creamy Tomato Basil Soup is a comforting, rich dish that combines the sweetness of vegetables with the creaminess of Parmesan and half and half. Whether served as a main dish or an appetizer, it’s a family-friendly recipe that can easily be customized. With hidden veggies and layers of flavor, this soup is perfect for any occasion, and the option to make it ahead or freeze it for later makes it even more convenient. Enjoy the heartwarming goodness of this creamy Tomato Basil Soup!