Creamy Tomato Basil Soup

why make this recipe

This soup is warm, creamy, and full of tomato and basil flavor. It uses simple pantry items and a few fresh ingredients. You can make a big pot and eat it for days. It is gentle on the stomach and works for lunch, dinner, or with a sandwich.

introduction

This Creamy Tomato Basil Soup is smooth and comforting. It mixes canned tomatoes with sautéed vegetables, a brown roux, cheese, and cream for a rich taste. If you like simple soups, you might also enjoy a comforting stew like classic shepherd’s pie soup as another easy meal idea.

how to make Creamy Tomato Basil Soup

Ingredients :

• 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
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup freshly grated parmesan cheese
• 1 1/2 cups half and half (or whole milk)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

Directions :

1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
3. Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
4. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
5. Add a big ladle full of the soup to the roux–it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
6. Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
7. Store tomato basil soup covered in the refrigerator for up to one week.
8. Try it served in a yummy homemade bread bowl!

how to serve Creamy Tomato Basil Soup

Serve hot in bowls. Top with extra grated parmesan or a few fresh basil leaves. Serve with crusty bread, grilled cheese, or a simple salad. For a cozy meal, ladle into bread bowls.

how to store Creamy Tomato Basil Soup

Cool the soup to room temperature before storing. Put in airtight containers and keep in the refrigerator for up to 1 week. To freeze, leave out the cream and cheese, freeze the soup in containers for up to 3 months, then add dairy when you reheat.

tips to make Creamy Tomato Basil Soup

• Chop vegetables small so they cook evenly.
• If you like a smooth soup, use an immersion blender or regular blender.
• Cook the roux slowly until golden brown for a deeper flavor.
• Add the roux to the soup slowly to avoid lumps.
• Taste and adjust salt, pepper, and dried herbs at the end.
• Use half and half for creamier soup or milk for a lighter version.

variation (if any)

• Vegetarian: use vegetable broth instead of chicken broth.
• Spicy: add a pinch of red pepper flakes or a dash of hot sauce.
• Lighter: use milk instead of half and half and reduce butter to 3 tablespoons.
• Cheesy: stir in extra parmesan or a bit of shredded mozzarella.

FAQs

Q: Can I make this soup vegetarian?
A: Yes. Use vegetable broth in place of chicken broth and keep the rest the same.

Q: Can I freeze this soup?
A: Yes, freeze before adding the half and half and cheese. Thaw and warm, then stir in dairy.

Q: How long will it keep in the fridge?
A: Stored in an airtight container, it will keep up to one week.

Q: Can I use fresh tomatoes?
A: Yes. Peel and cook fresh tomatoes until soft, then use them instead of canned. You may need more cooking time.

Q: Can I skip the roux?
A: Yes. The soup will be thinner but still tasty. You can also blend some of the vegetables for body instead of using a roux.

Creamy Tomato Basil Soup

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

A warm, creamy soup packed with tomato and basil flavor that is easy to make and gentle on the stomach.

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Ingredients

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• 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
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup freshly grated parmesan cheese
• 1 1/2 cups half and half (or whole milk)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

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Instructions

1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth (optional).
4. In a separate pot, prepare the roux. Add butter over medium low heat and allow to melt. Stir in flour and whisk together for about 10 minutes until golden brown.
5. Add a ladle full of soup to the roux; it will form a thick paste. Stir well with more scoops until smooth, then add to the soup pot.
6. Stir in parmesan cheese, half and half, salt, pepper, and basil. Cook for a few more minutes until warmed through.
7. Store soup covered in the refrigerator for up to one week.

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Notes

For a cozy meal, ladle into bread bowls. Adjust seasonings to taste and use fresh tomatoes if preferred.

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Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 700mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 60mg