This creamy Tomato Basil Soup is the ultimate comfort food – perfectly smooth, rich, and bursting with fresh flavors.
It’s packed with hidden veggies that add an extra layer of goodness, making it both nutritious and indulgent.
Ready in under 40 minutes, this easy soup is the perfect meal to warm you up on a chilly day or serve as a delicious appetizer for your next dinner!
You’ll love the creamy texture and the fresh, herb-infused taste, making it a cozy family favorite.
For the Soup:
- Olive Oil – Used to sauté the vegetables and start the soup base.
- Diced Tomatoes (with juice) – The foundation of the soup’s rich tomato flavor.
- Carrots – Adds natural sweetness and a bit of texture.
- Onion – Provides a savory depth of flavor.
- Celery – Adds a mild, fresh crunch to balance the soup’s richness.
- Tomato Paste – Enhances the tomato flavor and thickens the soup.
- Chicken Broth – The base liquid that helps create a smooth and savory soup.
- Dried Oregano – A classic herb that pairs beautifully with tomatoes.
- Dried Basil – Complements the tomato flavor and adds a bit of earthiness.
For the Roux:
- Butter – Creates the creamy base for the soup.
- All-Purpose Flour – Helps thicken the soup and gives it a velvety texture.
For the Creamy Finish:
- Freshly Grated Parmesan Cheese – Adds richness and a slight saltiness.
- Half and Half – Creates the creamy, smooth texture.
- Salt – Enhances the overall flavor.
- Freshly Ground Black Pepper – Adds a mild kick of spice.
- Fresh Basil – Adds a fresh, fragrant herbaceous flavor that ties the soup together.
Creamy Tomato Basil Soup Recipe
Notes
Ingredients:
- 1 tablespoon olive oil
- 2 cans (14.5 ounces each) diced tomatoes, with juice
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 celery stalks, 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 fresh basil, chopped
Instructions:
- Sauté Vegetables:
- Heat the olive oil in a large soup pot over medium-high heat.
- Once hot, add the diced carrots, onion, and celery.
- Sauté for a few minutes until the vegetables begin to soften.
- Add Tomatoes and Seasonings:
- Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil.
- Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender.
- Blend the Soup (Optional):
- Using an immersion blender or a regular blender (in batches, if necessary), puree the soup until smooth. This step is optional if you prefer a chunkier soup.
- Once blended, return the soup to the pot.
- Prepare the Roux:
- In a separate pan, melt the butter over medium-low heat.
- Stir in the flour and whisk continuously for about 10 minutes, until the mixture turns a golden brown.
- Combine Roux with Soup:
- Add a ladleful of soup into the roux to create a thick paste.
- Gradually add more soup and stir until smooth.
- Pour the roux mixture back into the main soup pot and stir to combine.
- Finish the Soup:
- Stir in the Parmesan cheese, half-and-half, salt, black pepper, and fresh basil.
- Taste and add more oregano or basil as needed.
- Stir well and heat for a few more minutes until the soup is warm.
- Serve and Store:
- Serve the soup immediately or store it covered in the refrigerator for up to one week.
- For a fun twist, try serving it in a homemade bread bowl!
Notes:
- Slow Cooker Version: Combine diced tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, and basil in the slow cooker. Cook on low for 5-6 hours until vegetables are soft and flavors meld. Proceed with blending and adding the roux as outlined.
- Instant Pot Version: Follow similar steps for the Instant Pot to speed up the cooking process.
- Freezer Instructions: To freeze, omit the cream and Parmesan cheese before freezing. Reheat and add the cream and cheese once heated to avoid curdling.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Nutrition
Calories: 264kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1095mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3445IU | Vitamin C: 12.5mg | Calcium: 226mg | Iron: 1mg
- Can I use canned tomatoes instead of fresh?
Absolutely! Canned diced tomatoes work perfectly for this recipe. They’re quick, convenient, and still provide that rich tomato flavor you crave. Just make sure to include the juice for extra richness.
- How can I make the soup thicker without flour?
For a thicker soup without flour, simply blend a portion of the soup with an immersion blender or regular blender, then stir it back in. This will naturally thicken the soup while keeping that smooth, velvety texture.
- Can I make the soup ahead of time?
Yes, this soup stores really well! You can make it up to 3-4 days ahead of time. Just reheat gently on the stove, stirring occasionally to keep the creamy texture intact.
- Can I make this soup spicier?
Of course! To add some heat, toss in a pinch of red pepper flakes while cooking, or drizzle a bit of hot sauce into the soup before serving for that extra kick.
- Is this soup freezer-friendly?
Yes! To freeze, leave out the cream and Parmesan cheese before freezing. Once reheated, add the cream and cheese to keep it creamy and smooth. It’ll stay good in the freezer for up to 3 months.
