Description
This Creamy Tomato Basil Soup is rich, velvety, and full of hidden vegetables, making it a healthy yet indulgent option for your next meal. Perfectly balanced with the freshness of basil and the richness of butter and cream, this soup tastes just like your favorite restaurant dish. Ideal as a main course, appetizer, or comforting lunch!
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
Instructions
Sauté the Vegetables:
Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery, and sauté for a few minutes until softened.
Add Tomatoes and Broth:
Stir in the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil, then cook for several minutes until vegetables are tender.
Blend the Soup (Optional):
Using an immersion blender or regular blender (in batches), puree the soup until smooth. This step is optional, depending on whether you prefer a smooth or chunky soup. Return the soup to the pot.
Prepare the Roux:
In a separate pot, melt butter over medium-low heat. Stir in flour and whisk constantly for about 10 minutes, until the roux is a golden brown color.
Combine the Roux with Soup:
Add a ladle of soup to the roux. Stir to form a thick paste. Gradually add more soup to the roux, stirring until smooth. Add the roux mixture to the soup and stir to combine.
Add Dairy and Seasonings:
Stir in parmesan cheese, half-and-half, salt, black pepper, and fresh basil. Taste and adjust seasoning if needed with additional oregano and basil. Stir well and cook for a few more minutes until warmed through.
Serve:
Serve the creamy soup hot, garnished with fresh basil and additional parmesan if desired. You can also serve it in a homemade bread bowl for extra flavor!
Notes
Slow Cooker Version:
Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5–6 hours until the vegetables are soft and flavors are blended. Follow the roux steps as directed and stir into the soup after slow cooking.
Storage:
Store the soup in an airtight container in the refrigerator for up to one week. You can also freeze it for up to 3 months (although the cream may slightly change the texture).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
