Creamy Tomato Basil Soup
User Reviews
5
Creamy Tomato Basil Soup
Description
Creamy Tomato Basil Soup starts by sautéing onion, carrot, celery, and garlic in butter, building a flavorful base. Flour is then incorporated to slightly thicken the soup before adding chicken broth and stewed tomatoes. Pesto, oregano, and brown sugar enhance the fruity tomato flavor, and the soup simmers gently to marry the ingredients.
After blending until smooth, heavy whipping cream is added to produce a rich and creamy texture. The soup is seasoned with salt and pepper to taste. Garnishes like grated Parmesan, fresh basil leaves, and cooked orzo pasta provide additional flavor contrast and a heartier component.
This soup suits a comforting meal and pairs well with crusty bread or simple sandwiches. The pesto and fresh basil components contribute bright herbaceous notes that balance the creamy tomato base. Variations include using olive oil instead of butter, substituting the cream with nut milk alternatives, or adjusting spices like chili flakes for heat.
The soup can be prepared in a slow cooker for convenience, cooking on low for several hours to develop flavors. After cooking, it stores well in the refrigerator for several days and reheats gently to avoid curdling the cream.
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 1 carrot chopped
- 1 talk celery chopped
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 cup chicken broth
- 3 (14.5-ounce) cans stewed tomato or about 5-6 cups diced tomatoes
- ⅔ cup pesto
- 1 teaspoon oregano dried
- 1 teaspoon brown sugar
- 1 cup heavy whipping cream
- salt to taste
- black pepper to taste
- Parmesan Cheese for garnish, freshly grated
- basil for garnish, fresh
- orzo pasta for garnish, cooked
Instructions
- In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Saute until veggies become soft and clear.
- Stir in flour and cook for about 2 minutes. Pour in chicken broth, whisking constantly. Add tomatoes and bring to a boil, stirring often.
- Stir in pesto, oregano, and brown sugar. Reduce heat to low. Simmer for 30 minutes.
- Remove from heat and cool for 15 minutes. Blend in a blender, working in batches, or using an immersion blender until smooth.
- Return to pot and heat over medium until warm. Whisk in heavy cream and add salt and pepper to taste.
- Garnish with Parmesan cheese, basil, and orzo and serve.
Notes
- Use a slow cooker to simmer the soup on low for at least 4 hours as an alternative to stovetop cooking.
- Store the soup in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Reheat gently in a microwave or on medium-low heat to preserve texture and prevent cream curdling.
- Add spices such as red pepper flakes, paprika, or chili powder to increase heat according to taste.
- Butter can be substituted with olive or canola oil when sautéing vegetables.
- Replace heavy cream with coconut or almond milk for a dairy-free variant.
- Fresh basil leaves and garlic or onion powder may be used to boost herbal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 701mg | 29% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2578IU | 52% |
| Vitamin C | 16mg | 18% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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