Creamy Tomato Basil Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
264 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Creamy Tomato Basil Soup
Description
Creamy Tomato Basil Soup begins with sautéing a classic mirepoix of carrots, onions, and celery in olive oil, building a subtly sweet and aromatic foundation. Canned diced tomatoes, tomato paste, chicken broth, and dried oregano and basil join the pot, simmering until the vegetables soften and flavors meld. The soup can be blended to a smooth consistency or left chunky based on preference. Meanwhile, a roux is prepared by cooking butter and flour until golden brown to add body and creaminess without raw flour flavor. Gradually incorporating soup into the roux and combining it back into the main pot blends the flavors and thickens the soup.
Parmesan cheese and half-and-half (or whole milk) are stirred in last to impart a creamy, cheesy warmth while fresh chopped basil adds a bright herbal note. The result is a velvety soup with balanced acidity from tomatoes and savory depth from cheese and herbs. It pairs well with crusty bread or sandwiches as a warming meal.
For variations, this soup can be made in a slow cooker by combining the main ingredients and cooking on low until vegetables are tender, then blending and finishing with cream and cheese. To freeze, omit the dairy before freezing and add it when reheating to prevent curdling. Gluten-free flours can replace all-purpose flour if needed.
Ingredients
- 1 Tablespoon olive oil
- 2 .5 ounce cans diced tomatoes , with the juice
- 2 carrot 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 chicken broth low-sodium
- 1 teaspoon oregano dried
- 1 1/2 teaspoons basil dried leaves
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup Parmesan Cheese freshly grated
- 1½ cups half and half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1/4 cup basil chopped, fresh
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store tomato basil soup covered in the refrigerator for up to one week.
- Try it served in a yummy homemade bread bowl!
Notes
- When freezing, leave out cream and cheese; add them after reheating to avoid curdling.
- You can prepare the soup in a slow cooker by combining ingredients and cooking on low for 5-6 hours before blending.
- Use an immersion blender for easier pureeing directly in the pot, or blend in batches if using a regular blender.
- For gluten-free versions, substitute the all-purpose flour with a gluten-free blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 264 kcal
% 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.
User Reviews
Overall Rating
4.9
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