There’s something magical about a bowl of Creamy Tomato Basil Soup—it’s like a warm hug on a chilly evening. Whether you’re juggling work, family, or just need a moment of comfort, this soup is your ticket to a satisfying, easy dinner.
This healthy soup recipe is not only delicious but also simple to prepare. Packed with wholesome ingredients like diced tomatoes, fresh basil, and a touch of cream, it’s the kind of comfort food that nourishes both body and soul.
So, grab your favorite pot and let’s create a dish that’s sure to become a staple in your kitchen.
Why You’ll Love This Creamy Tomato Basil Soup
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Quick and Easy: Ready in under an hour, perfect for busy weeknights.
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Healthy and Wholesome: Loaded with vegetables and herbs.
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Comfort in a Bowl: Creamy texture and rich flavors make it the ultimate comfort food.
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Versatile: Great as a starter or a main course.
Ingredients
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1 tablespoon olive oil
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2 cans (14.5 oz each) diced tomatoes with juice
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2 carrots, finely diced
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1 small onion, finely diced
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3 ribs of celery, finely diced
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2 tablespoons tomato paste
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4 cups low-sodium chicken broth
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1 teaspoon dried oregano
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1½ teaspoons dried basil leaves
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½ cup butter
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½ cup all-purpose flour
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1 cup freshly grated Parmesan cheese
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1½ cups half and half or whole milk
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1 teaspoon salt
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¼ teaspoon freshly ground black pepper
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¼ cup chopped fresh basil
Instructions
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Sauté the Vegetables: In a large soup pot, heat olive oil over medium-high heat. Add diced carrots, onion, and celery. Sauté for 5-7 minutes until softened.
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Add Tomatoes and Herbs: Stir in diced tomatoes with juice, tomato paste, chicken broth, dried oregano, and dried basil. Bring to a gentle boil and simmer for about 10 minutes, or until vegetables are tender.
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Blend the Soup: Use an immersion or regular blender to puree the soup until smooth. Blend in batches if needed, then return to the pot.
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Prepare the Roux: In a separate saucepan over medium-low heat, melt butter and whisk in flour. Cook while stirring continuously for about 10 minutes until the roux turns golden brown.
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Combine Roux and Soup: Add a ladle of soup into the roux to form a paste, then slowly incorporate a few more ladles, whisking until smooth. Pour roux mixture back into main soup pot and stir well.
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Add Final Ingredients: Mix in parmesan cheese, half and half or milk, salt, pepper, and fresh basil. Simmer gently until warmed through, about 5-10 minutes.
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Serve and Enjoy: Adjust seasoning to taste and serve hot. Store leftovers in the fridge for up to 4 days.
Cooking Tips
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Blending Safety: If using a regular blender, let the soup cool slightly before blending to avoid splatters.
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Creaminess Control: For a lighter version, use whole milk instead of half and half.
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Flavor Boost: Add a pinch of red pepper flakes for a spicy kick.
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Texture Variation: Leave some chunks of vegetables for a heartier texture.
A Personal Touch
This Creamy Tomato Basil Soup has become a family favorite in my household. On rainy days, it’s our go-to meal, bringing warmth and comfort. The aroma of simmering tomatoes and basil fills the kitchen, creating an inviting atmosphere that brings everyone together.
What to Serve with Creamy Tomato Basil Soup
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Grilled Cheese Sandwich: A classic pairing that never fails.
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Crusty Bread: Perfect for dipping and soaking up the soup.
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Salad: A fresh green salad complements the richness of the soup.
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Roasted Vegetables: Add some roasted veggies for a hearty meal.
How to Store
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Refrigeration: Store in an airtight container in the Store leftovers in the fridge for up to 4 days.
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Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Warm on the stovetop over medium heat, stirring occasionally.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Blanch, peel, and chop them before adding to the soup.
Is there a vegetarian version?
Absolutely! Use vegetable broth instead of chicken broth.
Can I make it dairy-free?
Yes, substitute butter with olive oil and use plant-based milk and cheese alternatives.
Embrace the comfort of this Creamy Tomato Basil Soup and make it a staple in your recipe collection. It’s a delightful blend of flavors that promises to warm your heart and satisfy your taste buds.
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Creamy Tomato Basil Soup: A Cozy Hug in a Bowl
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
A creamy, comforting tomato basil soup made with diced tomatoes, carrots, celery and onion, thickened with a golden roux and finished with Parmesan, half and half and fresh basil. Ready in under an hour.
Ingredients
- 1 tablespoon olive oil
- 2 cans (14.5 oz each) diced tomatoes with juice
- 2 carrots, finely diced
- 1 small onion, finely diced
- 3 ribs of celery, finely diced
- 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
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the carrots, onion and celery and sauté for 5–7 minutes, until softened.
- Stir in the diced tomatoes with their juice, tomato paste, chicken broth, oregano and dried basil. Bring to a gentle boil and simmer for about 10 minutes, until the vegetables are tender.
- Blend the soup with an immersion or regular blender until smooth (in batches if needed), then return it to the pot.
- In a separate saucepan over medium-low heat, melt the butter and whisk in the flour. Cook, stirring constantly, for about 10 minutes, until the roux turns golden brown.
- Whisk a ladle of soup into the roux to form a paste, then slowly add a few more ladles until smooth. Pour the mixture back into the soup pot and stir well.
- Stir in the Parmesan, half and half or milk, salt, pepper and fresh basil. Simmer gently for 5–10 minutes, until warmed through.
- Adjust the seasoning to taste and serve hot.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American