Creamy Tomato Basil Soup
Served steaming hot with a handful of crispy croutons,
this creamy tomato basil soup is the perfect way to warm up on a chilly day.
It’s rich, velvety, and brimming with hidden veggies that add a nourishing touch to every bowl.
Whether you’re preparing it for a cozy dinner or as a hearty lunch,
this recipe is simple to whip up and packed with all the flavors you crave.
With its perfect balance of savory, creamy, and herbaceous notes, it’s sure to become a staple in your recipe rotation.
For Creamy Tomato Basil Soup
- Olive Oil – For sautéing the vegetables to start the base of the soup.
- Diced Tomatoes – The key ingredient, giving the soup its rich tomato flavor and base.
- Carrots – Adds a natural sweetness and depth to the flavor profile.
- Onion – Brings in savory flavor that’s essential in any good soup.
- Celery – A great addition for an earthy and slightly peppery taste.
- Tomato Paste – Concentrates the tomato flavor and helps thicken the soup.
- Low-Sodium Chicken Broth – Creates a rich, savory liquid base for the soup.
- Dried Oregano – Adds a touch of Italian herb flavor.
- Dried Basil – Complements the fresh basil for a deeper, basil-packed flavor.
- Butter – Makes the soup rich and creamy, adding smooth texture.
- All-Purpose Flour – Used for thickening the soup.
- Parmesan Cheese – Adds creaminess and a slight sharpness to the flavor.
- Half-and-Half (or Whole Milk) – Gives the soup its creamy consistency.
- Salt and Black Pepper – Essential seasonings to bring all the flavors together.
- Fresh Basil – Chopped fresh basil adds vibrant flavor and a fragrant finish.
Creamy Tomato Basil Soup
Notes
- 1 tablespoon olive oil
- 2 (14.5 ounce) cans diced tomatoes, with 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 ½ teaspoons dried basil leaves
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1 ½ cups half-and-half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
- Heat olive oil in a large soup pot over medium-high heat. Once hot, add the carrots, onion, and celery. Sauté for a few minutes until they begin to soften.
- Add the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot. Stir well, bring the mixture to a gentle boil, and let it cook for several minutes, or until the vegetables are tender.
- Use an immersion blender or a regular blender (you may need to blend in batches) to puree the soup until smooth. This step is optional if you prefer a chunkier texture. Return the soup to the pot.
- In a separate pan, make the roux. Melt the butter over medium-low heat. Stir in the flour, whisking constantly for about 10 minutes until it turns a golden brown color.
- Add a ladleful of the soup to the roux mixture. It will thicken into a paste. Continue adding a few more scoops of soup, stirring well until smooth. Then, combine the roux mixture back into the soup pot and stir to incorporate.
- Stir in the parmesan cheese, half-and-half, salt, pepper, and fresh basil. Taste and adjust seasoning with additional oregano or basil as needed. Stir well and cook for a few more minutes to heat through.
- Store any leftover soup in an airtight container in the refrigerator for up to one week.
- Slow Cooker: Combine the diced tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, and basil in the slow cooker. Cook on low for 5-6 hours, until the vegetables are soft and the flavors have blended. Then proceed with step 3.
- Instant Pot: This recipe can also be made in the Instant Pot. Follow the same process but cook on the soup setting for about 10 minutes.
- Freezer Instructions: To freeze the soup, leave out the cream and shredded cheese before freezing. Add them after reheating to prevent curdling when thawed.
- Gluten-Free: Use gluten-free all-purpose flour as a substitute for regular flour.
- Can I use pre-chopped vegetables to save time?
Absolutely! Using pre-chopped carrots, onions, and celery can significantly reduce preparation time. Many grocery stores offer these items in the produce section, making your cooking process much more efficient.
- Is it necessary to blend the soup for a smooth texture?
Blending is optional. If you prefer a chunkier texture, you can skip this step. However, blending the soup results in a creamy consistency that many find appealing.
- Can I prepare this soup in a slow cooker?
Yes, you can. Combine the diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil in the slow cooker. Cook on low for 5-6 hours until the vegetables are tender. Then, proceed with the roux and finishing steps as directed in the original recipe.
- How can I make this recipe vegetarian or vegan?
To make the soup vegetarian or vegan, substitute the chicken broth with vegetable broth. Additionally, use plant-based butter and cream alternatives, such as coconut milk or almond milk, to replace dairy ingredients.
- Can I freeze the soup for later use?
Yes, this soup freezes well. To do so, omit the cream and cheese before freezing. Once reheated, stir in the cream and cheese to prevent curdling. Allow the soup to cool completely before transferring it to freezer-safe containers.
