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4.9 from 1,350 votes

Creamy Tomato Basil Soup

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Calories: 264 kcal
Course: Main Course , Appetizer , Soup
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 2 .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
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 cup freshly grated Parmesan cheese
  • 1½ cups half and half (or whole milk)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

Instructions

    Cup of Yum
  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!

Notes

  • Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5-6 hours until flavors are blended and vegetables are soft. Continue with step three of the above recipe.
  • Or make it in the Instant Pot.
  • Freezer Instructions: To properly freeze this soup, leave out the cream and shredded cheese before freezing it. Then add the cream and cheese after reheating. (Otherwise they may curdle when reheated from frozen.)
  • Gluten-free Adaptations: Use gluten-free all-purpose flour.

Nutrition Information

Calories 264kcal (13%) Carbohydrates 13g (4%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 55mg (18%) Sodium 1095mg (46%) Potassium 326mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3445IU (69%) Vitamin C 12.5mg (14%) Calcium 226mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 264

% Daily Value*

Calories 264kcal 13%
Carbohydrates 13g 4%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 55mg 18%
Sodium 1095mg 46%
Potassium 326mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 3445IU 69%
Vitamin C 12.5mg 14%
Calcium 226mg 23%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.