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This Creamy Tomato Basil Soup is not only comfort food at its finest, but it’s also packed with hidden veggies that add nutrition without overpowering the classic flavor.
With carrots, celery, and onion simmered alongside tomatoes and herbs, each spoonful delivers rich, layered taste and a hearty texture that’s both wholesome and satisfying.
Despite its decadent creaminess, this soup balances indulgence with smart nutrition.
It includes plant-based fiber, low-sodium broth, and good fats from olive oil and dairy, offering a more heart-friendly take on a traditionally heavy soup.
With only 13g of carbs per serving and a respectable 7g of protein, it’s a great option for those watching their carb intake or seeking a filling, lighter meal.
It’s also highly meal-prep friendly—easy to make ahead, freezer-adaptable, and perfect for batch cooking.
Whether enjoyed as a main dish or an elegant starter, this soup is a go-to for quick weeknight dinners or cozy weekend lunches.
Plus, the use of pantry staples makes it both budget-conscious and accessible.
Must-Have Tools for Perfect Results
Immersion Blender: KitchenAid Variable Speed Corded Hand Blender
Perfect for pureeing the soup right in the pot, this tool eliminates messy transfers and gives you full control over texture. It’s also ideal for sauces, smoothies, and baby food.
Heavy-Duty Soup Pot: Lodge Enameled Cast Iron Dutch Oven (6 Qt)
Distributes heat evenly for optimal sautéing and simmering. This durable pot is versatile enough for stews, braises, and even baking bread.
Flat Whisk: OXO Good Grips Flat Whisk
This whisk is essential for creating a smooth roux without clumps. It’s great for sauces, gravies, and anything requiring consistent stirring.
Ladle with Spout: Zulay Kitchen Stainless Steel Soup Ladle
Ideal for transferring soup from pot to roux and serving with ease. The angled spout design minimizes drips and spills.
High-Powered Blender: Vitamix Explorian Blender
If you prefer a silky-smooth finish, this powerhouse blender creates restaurant-quality purées and is invaluable for everything from soups to nut butters.
Creamy Tomato Basil Soup
Equipment
- (1) Large Soup Pot or Dutch Oven
- (1) Immersion Blender or Standard Blender
- (1) Medium Saucepan (for roux)
- (1) Flat Whisk
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 2 cans 14.5 ounces each diced tomatoes, including juice
- 2 medium carrots finely chopped (about 1 cup)
- 1 small yellow onion finely chopped (about 1 cup)
- 3 ribs celery finely chopped (about 1 cup)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1½ cups half and half or use whole milk for a lighter version
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh basil leaves for finishing
Instructions
- Sauté the Aromatics: In a large soup pot, heat the olive oil over medium-high heat. Once shimmering, add the chopped carrots, onions, and celery. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Build the Soup Base: Pour in the diced tomatoes with their juice, followed by the tomato paste, chicken broth, oregano, and dried basil. Stir to combine and bring the mixture to a gentle boil. Reduce the heat and simmer for 10–12 minutes, or until the vegetables are completely tender.
- Blend for Smoothness (Optional): If you prefer a smooth texture, use an immersion blender directly in the pot to purée the soup until velvety. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until smooth. Return the soup to the pot after blending.
- Make a Velvety Roux: In a separate medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for about 8–10 minutes until the mixture turns a rich, golden brown. This roux will give the soup its creamy body.
- Incorporate Soup into Roux: Ladle a generous scoop of hot soup into the roux. Stir well to form a thick, smooth paste. Gradually add two or three more ladles of soup, whisking continuously to blend evenly and avoid lumps.
- Combine and Finish: Pour the roux mixture back into the main soup pot. Stir to fully incorporate. Add the Parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Let the soup simmer gently for a few more minutes until everything is heated through and flavors meld together.
Notes
- Blending Tips: For a chunkier version, skip the blending step entirely. For a smoother soup, blend thoroughly and strain if needed.
- Slow Cooker Option: Add all vegetables, tomatoes, tomato paste, broth, and dried herbs to a slow cooker. Cook on low for 5–6 hours. Blend and finish with the roux and dairy as described above.
- Freezer-Friendly Hack: To freeze, make the soup without the cheese and cream. Let cool completely, store in airtight containers, and freeze for up to 3 months. Stir in cheese and dairy after reheating.
- Gluten-Free Option: Swap the all-purpose flour with your favorite gluten-free all-purpose blend to make this recipe celiac-friendly.
- Make It Vegetarian: Substitute vegetable broth for chicken broth to keep it fully plant-based.
Chef’s Secrets for Creamy Perfection
To create the most luscious, velvety tomato basil soup, it’s all about building flavor in layers.
Start by sautéing the aromatics—carrots, celery, and onion—long enough to develop their natural sweetness.
This step is key for adding depth to the base. Don’t rush the roux either—cooking the butter and flour slowly until golden ensures a rich, nutty taste and a creamy texture that never feels grainy.
If you’re blending the soup, an immersion blender offers the most convenience and least cleanup, but a countertop blender can give a smoother finish.
For added richness, use freshly grated Parmesan cheese rather than pre-shredded, which often contains anti-caking agents that affect the texture.
And don’t underestimate fresh basil at the end—it brightens the whole dish and adds a vibrant, herbaceous note that dried herbs alone can’t match.
Serving Suggestions and Topping Ideas
This creamy soup shines on its own, but it becomes even more satisfying when paired with the right side or topping.
For a comforting meal, serve it alongside a crusty baguette, grilled cheese sandwich, or in a homemade bread bowl for that bistro-style feel.
A fresh green salad with a tangy vinaigrette adds balance and texture, especially when you’re serving it as a main course.
If you want to elevate presentation and taste, top each bowl with a drizzle of olive oil, a sprinkle of extra Parmesan, cracked black pepper, or even crunchy croutons.
It also pairs wonderfully with grilled chicken or roasted vegetables for a heartier lunch or dinner.
A glass of white wine like Sauvignon Blanc complements the acidity of the tomatoes beautifully.
Proper Storage and Freezing Tips
Leftovers store beautifully, making this soup a perfect candidate for meal prep.
Let the soup cool to room temperature before transferring it to an airtight container.
It will keep in the refrigerator for up to 5 days. For longer storage, you can freeze the soup—just be sure to leave out the dairy (half and half and cheese) before freezing, as these ingredients can separate or curdle when reheated.
When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.
Stir in the cream and cheese once the soup is fully warmed.
This approach maintains the soup’s smooth, creamy consistency and avoids texture issues common with frozen dairy-based soups.
Frequently Asked Questions Answered
1. Can I use fresh tomatoes instead of canned?
Yes! If you have ripe, flavorful tomatoes on hand, feel free to use them. Roast or simmer about 2 pounds of fresh tomatoes to replace the canned ones. Peel them for a smoother texture.
2. How do I make this soup vegetarian?
Simply swap the chicken broth with a high-quality vegetable broth. The rest of the ingredients are vegetarian-friendly, especially if you’re using Parmesan made without animal rennet.
3. Can I make it dairy-free?
Yes, with a few adjustments. Use plant-based butter and milk alternatives like oat milk or cashew cream. Nutritional yeast can be used in place of Parmesan for a cheesy flavor.
4. How do I avoid a lumpy roux?
The key is constant whisking and gradual addition of liquid. Slowly add ladles of hot soup to the roux while whisking continuously. This tempers the roux and ensures a smooth, lump-free consistency.
5. What can I do if the soup is too thick?
If your soup thickens more than you like, simply stir in a bit of warm broth, milk, or water until it reaches your desired consistency. Do this slowly to maintain flavor and texture balance.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.