Creamy Tomato Basil Soup
This comforting and delicious Creamy Tomato Basil Soup is perfect for chilly days, made with fresh ingredients and easy to customize to your taste.
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.
Notes
For a richer flavor, use fire-roasted diced tomatoes. Add red pepper flakes for spice when sautéing the veggies. Substitute half and half with coconut milk for a dairy-free option. Feel free to add other vegetables or use different herbs for variation.