Creamy Tomato Basil Soup Recipe

There is nothing quite as comforting and soul-satisfying as a bowl of cozy, velvety soup, and this Creamy Tomato Basil Soup Recipe hits all the right notes. Bursting with the freshness of ripe tomatoes and fragrant basil, combined with a luscious creamy texture and a hint of parmesan cheese, it’s a pure taste of warmth that feels like a hug in a bowl. Whether you’re curling up on a chilly evening or looking for an easy yet impressive dish to share with friends, this recipe delivers a delightful balance of rich flavors and smooth consistency that will keep everyone coming back for more.

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you — each one plays an essential role in building the full-bodied flavor and gorgeous color of this soup. Fresh vegetables add texture and vibrancy, while herbs and dairy bring creaminess and that signature aromatic touch.

• Olive oil: The perfect base to gently sauté your veggies, enhancing their natural sweetness.
• Diced tomatoes (2 cans, with juice): The heart of the soup, delivering that rich tomato flavor with every spoonful.
• Carrots (finely diced, about 1 cup): Adds subtle sweetness and a lovely texture contrast.
• Onion (finely diced, about 1 cup): Builds depth and aromatic foundation for the soup.
• Celery (finely diced, about 1 cup): Provides a delicate crunch and balances the flavors beautifully.
• Tomato paste (2 tablespoons): Concentrates the tomato essence for a richer taste.
• Low-sodium chicken broth (4 cups): Creates the savory liquid base that brings all flavors together.
• Dried oregano (1 teaspoon): Adds an earthy warmth that complements the herbs.
• Dried basil leaves (1½ teaspoons): Infuses the soup with that classic basil scent and flavor.
• Butter (½ cup): Essential for creating the roux, adding richness and silkiness.
• All-purpose flour (½ cup): Combines with butter to thicken the soup perfectly.
• Parmesan cheese (1 cup, freshly grated): Adds a nutty, savory kick and creamy texture.
• Half and half (1½ cups) or whole milk: Contributes to the soup’s smooth, luscious finish.
• Salt (1 teaspoon): Brings out the true flavors in every ingredient.
• Freshly ground black pepper (¼ teaspoon): Adds subtle heat and complexity.
• Chopped fresh basil (¼ cup): Provides fresh, vibrant herbaceous notes right at the end.

How to Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large soup pot over medium-high heat. When the oil is hot and shimmering, toss in the finely diced carrots, onions, and celery. Let them cook gently for a few minutes until they begin to soften and their natural sweetness emerges. This base layer builds complex flavor for your soup, so don’t rush this step!

Step 2: Add Tomato and Herbs

Next, stir in the canned diced tomatoes with their juice, the concentrated tomato paste, chicken broth, dried oregano, and dried basil. Bring everything to a gentle boil and allow it to simmer until the vegetables are tender and all those lovely aromas blend together. This stage is when the soup’s signature tomato essence really begins to develop.

Step 3: Blend Until Smooth (Optional)

If you love a silky smooth soup, use an immersion blender right in the pot or transfer the soup in batches to a regular blender and puree until velvety. If you prefer a chunkier, rustic feel, you can skip this. The choice is yours, but blending intensifies the taste and texture beautifully.

Step 4: Prepare the Roux

In a separate pot, melt the butter over medium-low heat. Slowly whisk in the flour to form a paste and continue cooking while stirring constantly for about 10 minutes. You’re aiming for a golden brown roux that will add a nutty depth and the perfect thickness to your soup.

Step 5: Combine Roux with Soup

Take a ladle of the hot soup and mix it into the roux, creating a smooth thick paste. Repeat with a few more ladles, stirring well to avoid lumps. Then add this mixture back into the main soup pot and stir everything together. This method prevents clumping and ensures creamy consistency.

Step 6: Add Cheese, Cream, and Fresh Basil

Now, stir in the freshly grated parmesan cheese, half and half (or whole milk), salt, pepper, and the chopped fresh basil. Give it a good mix to combine all that wonderful richness and herb freshness. Let it heat through for a few minutes so the flavors marry perfectly.

Step 7: Store or Serve

If you’re not diving into your Creamy Tomato Basil Soup Recipe right away, store it covered in the refrigerator. It stays delicious for up to one week and even tastes better as the flavors meld.

Step 8: Bread Bowl Delight

For a charming presentation, ladle the soup into homemade bread bowls. The bread soaks up the creamy tomato goodness and makes serving and eating an absolute treat!

How to Serve Creamy Tomato Basil Soup Recipe

Garnishes

Brighten your soup with a dollop of sour cream or a swirl of extra virgin olive oil. A sprinkle of freshly cracked black pepper or some toasted pine nuts adds delightful texture and flavor contrast. Don’t forget an extra few torn basil leaves for that fresh pop of green!

Side Dishes

Pair this soup with a crusty grilled cheese sandwich for the ultimate comfort combo. Garlic bread or a simple arugula salad dressed with lemon and olive oil also complements the creamy tomato basil beautifully, balancing richness with fresh, peppery notes.

Creative Ways to Present

Serve your soup in mini mason jars for a charming appetizer or freeze it in individual portions to grab-and-go on busy days. Another fun idea is to create a layered soup cup with a pesto drizzle on top for an elegant finish that guests will remember.

Make Ahead and Storage

Storing Leftovers

Your delicious Creamy Tomato Basil Soup Recipe keeps perfectly in an airtight container in the fridge for up to seven days. Flavors often deepen over time, making leftovers even tastier the next day. Just give it a good stir before reheating.

Freezing

This soup freezes wonderfully! Portion it into freezer-safe containers or bags, leaving some room for expansion. To maintain its creamy texture, consider leaving out the half and half before freezing and stirring it in when reheating.

Reheating

Gently reheat your frozen or refrigerated soup over low to medium heat on the stove, stirring frequently to avoid scorching. If it thickens too much, add a splash of broth or milk to bring it back to that perfect creamy consistency. Avoid boiling to preserve the cream’s silky texture.

FAQs

Can I use fresh tomatoes instead of canned for this Creamy Tomato Basil Soup Recipe?

Absolutely! Fresh, ripe tomatoes will give your soup a bright, garden-fresh flavor. You might need to cook them a bit longer to break down, but the result is fantastic. Just blanch, peel, and chop before adding.

Is it possible to make this soup vegan?

Yes! Swap out the butter for a plant-based alternative, use vegetable broth instead of chicken broth, and replace the parmesan and half and half with vegan cheese and coconut or oat milk to keep it creamy and delicious.

Can I prepare this soup in a slow cooker?

Definitely. After sautéing the vegetables, add all the ingredients except the dairy and cheese into your slow cooker and cook on low for 6-8 hours. Stir in the cream and cheese toward the end for best results.

How do I prevent the soup from separating when reheating?

Reheat gently over low heat and avoid boiling. Stir frequently and add a little extra cream or broth if needed to keep everything smooth and luscious.

What’s the best way to freshen the flavor if my soup tastes a bit flat?

Add a splash of lemon juice or a teaspoon of balsamic vinegar to brighten the flavors. Fresh chopped basil at the end also lifts and refreshes the taste wonderfully.

Final Thoughts

This Creamy Tomato Basil Soup Recipe is a true kitchen treasure — endlessly comforting, wonderfully flavorful, and surprisingly easy to prepare. Sharing this luscious soup with friends or family is always a hit, and once you try it, you’ll have a new go-to recipe to brighten up any day. So grab your pot, gather those simple ingredients, and dive into making this bowl of creamy, tomato-basil perfection. Your taste buds will thank you!

Creamy Tomato Basil Soup Recipe

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This creamy tomato basil soup combines the fresh, tangy flavors of diced tomatoes with aromatic herbs and a rich, velvety texture created by a golden roux and parmesan cheese. Perfectly balanced with sautéed vegetables, this comforting soup is ideal for a cozy lunch or dinner and can be served smooth or chunky based on your preference.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Soup Base

• 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

Roux

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

Finishing Ingredients

• 1 cup freshly grated parmesan cheese
• 1½ cups half and half (or whole milk)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Sauté Vegetables: Heat olive oil in a large soup pot over medium-high heat until hot. Add the diced carrots, onion, and celery and sauté for several minutes until the vegetables begin to soften and become fragrant.
2. Simmer the Soup Base: Add the diced tomatoes with juice, tomato paste, low-sodium chicken broth, dried oregano, and dried basil to the sautéed vegetables. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
3. Puree the Soup: Using an immersion blender or a regular blender in batches, puree the soup until smooth if desired. Return the pureed soup to the soup pot. This step is optional based on texture preference.
4. Prepare the Roux: In a separate pot, melt the butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes until the roux develops a nice golden brown color, indicating the flour has cooked through.
5. Incorporate the Roux into Soup: Ladle a generous amount of soup into the roux pot to form a thick paste. Gradually add more soup to the roux while stirring until smooth. Pour the roux mixture back into the main soup pot and stir well to combine.
6. Add Cheese and Dairy: Stir in the freshly grated parmesan cheese, half and half (or whole milk), salt, black pepper, and fresh chopped basil. Adjust with additional oregano and basil to taste. Heat the soup for a few more minutes until thoroughly warmed through.
7. Store Properly: Cover the soup and refrigerate for up to one week. Reheat gently before serving.
8. Serving Suggestion: For a delightful presentation, serve the creamy tomato basil soup in a homemade bread bowl to enhance the dining experience.

Notes

• You can skip pureeing the soup if you prefer a chunkier texture.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• The roux adds a rich, smooth texture to the soup—ensure it turns golden brown for best flavor.
• Fresh basil added at the end brightens the soup, so don’t skip it for the best flavor.
• Leftover soup freezes well; thaw gently and reheat on the stovetop.
• Serving in a bread bowl adds a fun and appetizing touch to this classic soup.

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