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Creamy Tomato Basil Soup Recipe

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This creamy tomato basil soup is a comforting, flavorful dish perfect for any season. It combines tender sautéed vegetables, rich tomato flavors, and fresh basil, all blended smoothly and finished with a creamy blend of butter, flour, parmesan cheese, and half and half. Easy to prepare in about 40 minutes, this soup makes for a hearty appetizer or light meal, and can be wonderfully served in a bread bowl for added warmth and texture.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables & Base

  • 1 Tablespoon olive oil
  • 2 14.5 ounce cans diced tomatoes (with the juice)
  • 2 carrots, finely diced (about 1 cup)
  • 1 small onion, finely diced (about 1 cup)
  • 3 ribs celery, finely diced (about 1 cup)

Seasonings & Broth

  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

Roux & Creamy Components

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • 1 1/2 cups half and half (or whole milk)

Instructions

  1. Sauté Vegetables: Add olive oil to a large soup pot over medium-high heat. Once hot, add finely diced carrots, onions, and celery. Sauté them for a few minutes until slightly softened.
  2. Add Tomato Ingredients and Broth: Stir in the diced tomatoes with their juice, tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and simmer for several minutes until the vegetables become tender.
  3. Puree the Soup: Using an immersion blender or a regular blender in batches, puree the soup until smooth. This step is optional depending on your texture preference. Return the pureed soup to the pot.
  4. Prepare the Roux: In a separate pot over medium-low heat, melt the butter. Gradually whisk in the flour and continue to whisk constantly for about 10 minutes until the roux develops a nice golden brown color.
  5. Combine Roux with Soup: Add a large ladleful of the hot soup to the roux, stirring to form a thick paste. Gradually add more soup to the roux, stirring until smooth. Pour the roux mixture back into the soup pot and stir to combine thoroughly.
  6. Finish the Soup: Stir in the freshly grated parmesan cheese, half and half, salt, black pepper, and chopped fresh basil. Taste and adjust by adding additional oregano and basil if desired. Cook for a few more minutes until warmed through.
  7. Store: Once cooled, store the soup covered in the refrigerator for up to one week.
  8. Serve: For a special touch, serve the creamy tomato basil soup in a homemade bread bowl for a cozy, delightful presentation.

Notes

  • You can substitute half and half with whole milk for a lighter version.
  • The immersion blender step is optional; keep the soup chunky if you prefer more texture.
  • If you want a vegetarian version, replace chicken broth with vegetable broth.
  • Leftover soup freezes well for up to 3 months; thaw and reheat gently.
  • Use fresh basil for best flavor, but dried can be used in a pinch.

Find it online: https://cheftinaskitchen.com/creamy-tomato-basil-soup-recipe/