Creamy Tomato Basil Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs 20 mins
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Total Time
6 hrs 50 mins
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Servings
6 servings
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Calories
1391 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Tomato Basil Soup
Description
Creamy Tomato Basil Soup combines canned diced tomatoes and tomato sauces with fresh basil, onion, and garlic, simmered gently in chicken broth for several hours to develop depth. After blending the cooked mixture to a uniform texture, a butter and flour roux is created, to which evaporated milk, heavy cream, and freshly grated Parmesan cheese are added for richness and smoothness. The final step gently thickens the soup, balancing the acidity of the tomatoes with creamy dairy and the savory note from the cheese.
The flavor features the brightness of fresh basil and the savory base from slow-cooked onions and garlic, finished with the comforting creaminess of the dairy and the salty depth of Parmesan. The texture is smooth and luscious, suitable as a starter or paired with grilled bread to make a light meal.
Blending can be done directly in the slow cooker with an immersion blender or in batches with a traditional blender, taking care to handle hot liquids carefully. The soup may be made in advance and freezes well, making it convenient to prepare ahead of time for later enjoyment.
Ingredients
Tomato soup base
- 30 oz canned diced tomatoes including the juices in the can
- 15 oz can tomato sauce
- 3 Tbsp tomato paste
- 1 medium yellow onion diced
- 2 - 3 cloves garlic minced
- 1/4 cup chopped basil fresh
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth reduced sodium
Roux
- 3 Tbsp unsalted butter or salted butter
- 3 Tbsp all-purpose flour
- 12 oz can evaporated milk
- 1 cup heavy cream
- 1 1/2 cups Parmesan Cheese freshly grated from a wedge of Parmesan tastes best, grated
Instructions
Basic tomato soup
- To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth. Whisk or stir to combine.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Blend
- About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth. If using a traditional blender, transfer soup back to the slow cooker after blending.
Make roux
- In a small saucepan over MED heat, add butter. Once melted, whisk in flour. Cook for 1 minute, whisking often. Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly. Stir in parmesan cheese until melted.
- Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.
Heat through and thicken slightly
- Don’t cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.
Serve
- Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.
Notes
- To blend the hot soup safely, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches, leaving room for steam release.
- This recipe yields about 6 servings of 1.5 to 2.5 cups each, suitable for meal prep or family dinners.
- Leftover soup freezes well; reheat gently to preserve the creamy texture.
- Freshly grated Parmesan cheese produces better flavor and consistency in the roux than pre-grated varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1391 kcal
% Daily Value*
| Calories | 1391kcal | 70% |
| Carbohydrates | 95g | 32% |
| Protein | 67g | 134% |
| Fat | 85g | 131% |
| Saturated Fat | 51g | 255% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 305mg | 102% |
| Sodium | 2066mg | 86% |
| Potassium | 3089mg | 66% |
| Fiber | 3g | 12% |
| Sugar | 83g | 166% |
| Vitamin A | 3854IU | 77% |
| Vitamin C | 38mg | 42% |
| Calcium | 2321mg | 232% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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