Creamy Tomato Basil Soup
User Reviews
5.0
36 reviews
Excellent
Creamy Tomato Basil Soup
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This creamy tomato basil soup inspired by Cafe Zupas is one of my very favorite soups. It is simple to make and it is so rich and creamy!
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Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 cup chicken broth
- 3 (14.5-ounce) cans stewed tomatoes, or about 5-6 cups diced tomatoes
- ⅔ cup pesto
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1 cup heavy whipping cream
- Salt and pepper, to taste
- freshly grated Parmesan cheese, for garnish
- fresh basil, for garnish
- cooked orzo pasta, for garnish
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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
- If using a slow cooker, the instructions are nearly the same except that instead of simmering for 30 minutes, transfer the soup to the slow cooker and cook on low for at least 4 hours.
- Store soup in an airtight container in the refrigerator for up to 5 days. When ready to reheat, place in the microwave or cook on medium-low heat until it is warmed through.
Here are some ideas for variations on this recipe:
I love using fresh basil leaves, garlic powder, or onion powder to add flavor. Add red pepper flakes, paprika, or chili powder for a spicier flavor. In place of butter, you can cook your vegetables in olive oil or canola oil. For a healthier version, replace heavy cream with coconut or almond milk.
- I love using fresh basil leaves, garlic powder, or onion powder to add flavor. Add red pepper flakes, paprika, or chili powder for a spicier flavor.
- In place of butter, you can cook your vegetables in olive oil or canola oil.
- For a healthier version, replace heavy cream with coconut or almond milk.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
57mg
(19%)
Sodium
701mg
(29%)
Potassium
431mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2578IU
(52%)
Vitamin C
16mg
(18%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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