Creamy Tomato Basil Soup
A rich and velvety soup combining ripe tomatoes, fresh basil, and creamy goodness for a comforting meal any time of the year.
Ingredients
For the soup
- 1 Tablespoon olive oil
- 2 cans diced tomatoes (14.5 ounce cans, with the juice)
- 2 cups finely diced carrots about 1 cup
- 1 small finely diced onion about 1 cup
- 3 ribs finely diced celery about 1 cup
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1.5 teaspoons dried basil leaves
- 0.5 cups butter
- 0.5 cups all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1.5 cups half and half (or whole milk)
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cups chopped fresh basil
Instructions
Preparation
- Add olive oil to a large soup pot over medium-high heat. Once hot, add the diced carrots, onions, and celery; sauté for a few minutes until tender.
- Incorporate the diced tomatoes, tomato paste, chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil and let it cook for several minutes until the vegetables are tender.
- For a silky texture, use an immersion blender or a regular blender to puree the soup until smooth—this step is optional if you prefer a chunkier style. Return the blended soup to the pot.
Cooking
- In a separate pot, prepare the roux. Melt the butter over medium-low heat, then whisk in the flour. Stir constantly for about 10 minutes until the roux turns a lovely golden brown.
- Add a ladle full of the soup to the roux to create a thick paste, then mix in a few more scoops until smooth. Gradually stir this roux mixture back into the soup pot.
- Mix in the Parmesan cheese, half and half, salt, pepper, and fresh basil. Adjust the seasoning, adding more oregano and basil if needed, to taste. Cook for a few additional minutes until heated through.
Serving
- Serve in homemade bread bowls or with a side of crusty bread.
Notes
For optimal flavor and texture, serve with a sprinkle of fresh basil and a generous handful of Parmesan cheese on top. Pair with garlic bread or grilled cheese sandwiches.