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Creamy Tomato Basil Soup Recipe

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4.1 from 15 reviews

This Creamy Tomato Basil Soup is a comforting and flavorful dish featuring a blend of diced tomatoes, aromatic vegetables, fresh and dried herbs, and enriched with a smooth, cheesy roux base. Perfectly balanced with the richness of butter and half-and-half, this soup is a great choice for a cozy meal and can be enjoyed chunky or pureed smooth to your preference.

Ingredients

Vegetables and Herbs

  • 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)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil leaves
  • 1/4 cup chopped fresh basil

Liquids

  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half and half (or whole milk)
  • 1 tablespoon olive oil

Roux and Thickening Ingredients

  • 1/2 cup butter
  • 1/2 cup all-purpose flour

Cheese and Seasoning

  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste

Instructions

  1. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Once hot, add the finely diced carrots, onions, and celery. Sauté for several minutes until the vegetables soften and begin to release their flavors.
  2. Add Base Ingredients: Stir in the diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil leaves. Bring the mixture to a gentle boil and let it cook for several minutes until the vegetables are tender.
  3. Puree Soup (Optional): Using an immersion blender directly in the pot or transferring the mixture in batches to a regular blender, puree the soup until smooth, depending on your texture preference. Return the pureed soup to the pot if needed.
  4. Prepare Roux: In a separate pot, melt 1/2 cup of butter over medium-low heat. Gradually whisk in 1/2 cup of all-purpose flour and continue whisking constantly for about 10 minutes until the roux turns a nice golden brown color, which develops a rich, nutty flavor.
  5. Incorporate Roux into Soup: Ladle a big scoop of hot soup into the roux pot to form a thick paste, stirring well to combine. Add several more scoops of soup gradually, whisking until smooth and combined. Pour this mixture back into the main soup pot and stir thoroughly.
  6. Finish Soup: Stir in 1 cup of freshly grated parmesan cheese, 1 1/2 cups half and half (or whole milk), 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 cup chopped fresh basil. Taste and adjust seasoning by adding more oregano or basil if desired. Cook the soup for a few more minutes until warmed through.
  7. Store or Serve: Store any leftovers in an airtight container in the refrigerator for up to one week. For serving, try it in a homemade bread bowl for added heartiness and presentation.

Notes

  • Pureeing the soup is optional; serve chunky for a rustic texture or smooth for a creamy finish.
  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • For a vegetarian variation, substitute vegetable broth and use a vegetarian parmesan-style cheese.
  • Roux must be cooked slowly and whisked constantly to avoid burning and achieve the right flavor and color.
  • This soup reheats well and flavors meld even better the next day.

Find it online: https://bitezly.com/creamy-tomato-basil-soup-recipe-2/