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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.

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/