Creamy Tomato Basil Soup is a comforting and delicious dish that brings warmth to your table. With its rich flavors and creamy texture, this soup is perfect for chilly days or as a starter for your meals. Made with fresh ingredients, it’s easy to prepare and satisfying to enjoy.
Why Make This Recipe
This recipe for Creamy Tomato Basil Soup is not only simple to make but also packed with flavor. Using canned tomatoes ensures you can make this soup anytime, and the addition of fresh basil brightens up the dish. It’s a great way to get in your veggies, and you can even customize it to your taste. Plus, it pairs wonderfully with a slice of crusty bread!
How to Make Creamy Tomato Basil Soup
Making Creamy Tomato Basil Soup is straightforward and requires just a few steps. Follow the recipe below to whip up a bowl of this delightful soup.
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 1/2 teaspoons dried basil leaves
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Directions:
- Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery. Sauté for a few minutes until they start to soften.
- Add the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth. This step is optional if you prefer a chunky soup. Return the pureed soup to the pot.
- In a separate pot, prepare the roux. Melt the butter over medium-low heat, then stir in the flour. Whisk constantly for about 10 minutes until the roux turns golden brown.
- Add a ladle full of the soup into the roux to form a thick paste. Mix in a few more scoops of soup until smooth, then add this roux mixture back into the soup pot. Stir to combine.
- Stir in the parmesan cheese, half and half, salt, pepper, and chopped basil. Adjust seasoning with more oregano and basil if needed. Cook for a few more minutes until warmed through.
- Serve immediately or store covered in the refrigerator for up to one week. Enjoy your soup in a homemade bread bowl for an extra treat!
How to Serve Creamy Tomato Basil Soup
Serve your Creamy Tomato Basil Soup hot, garnished with extra fresh basil or a sprinkle of Parmesan cheese. It’s perfect on its own or accompanied by crusty bread or a grilled cheese sandwich for a classic pairing.
How to Store Creamy Tomato Basil Soup
Store any leftover Creamy Tomato Basil Soup in an airtight container in the refrigerator. It will stay fresh for up to a week. If you’d like to freeze it, cool the soup completely, then transfer it to freezer-safe containers. Thaw in the refrigerator before reheating.
Tips to Make Creamy Tomato Basil Soup
- For a richer flavor, use fire-roasted diced tomatoes.
- If you like a spicier kick, add red pepper flakes when sautéing the veggies.
- You can substitute the half and half with coconut milk for a dairy-free option.
Variation
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition. You can also vary the herbs by using fresh thyme or parsley instead of basil.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just peel and chop about 4 cups of fresh tomatoes and add them in place of the canned tomatoes.
2. Can I make this soup vegan?
Yes, you can replace the butter with a vegan butter substitute and use vegetable broth instead of chicken broth.
3. How can I make the soup spicier?
Add some red pepper flakes or diced jalapeños when cooking the vegetables for an added kick.
Creamy Tomato Basil Soup
Ingredients
Vegetables
- 2 cans 14.5 ounce cans diced tomatoes (with the juice)
- 1 cup finely diced carrots about 2 carrots
- 1 cup finely diced onion about 1 small onion
- 1 cup finely diced celery about 3 ribs
Liquids
- 4 cups low-sodium chicken broth
- 1.5 cups half and half or whole milk
Fats
- 1 tablespoon olive oil
- 0.5 cups butter
Thickening Agents
- 0.5 cups all-purpose flour
Flavorings
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1.5 teaspoons dried basil leaves
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cups chopped fresh basil
- 1 cup freshly grated parmesan cheese
Instructions
Preparation
- Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery. Sauté for a few minutes until they start to soften.
- Add the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth, if desired. Return the pureed soup to the pot.
Cooking
- In a separate pot, prepare the roux by melting the butter over medium-low heat and stirring in the flour. Whisk constantly for about 10 minutes until the roux turns golden brown.
- Add a ladle full of the soup into the roux to form a thick paste, mixing in a few more scoops of soup until smooth. Then add this roux mixture back into the soup pot. Stir to combine.
- Stir in the parmesan cheese, half and half, salt, pepper, and chopped basil. Adjust seasoning with more oregano and basil if needed. Cook for a few more minutes until warmed through.
- Serve immediately or store covered in the refrigerator for up to one week.
