This creamy tomato basil soup is a comforting, wholesome classic that’s perfect for any day of the week.
Packed with hidden veggies like carrots, celery, and onions, it’s rich in fiber and plant-based nutrients while providing a creamy indulgence from butter and cheese.
Quick to make, protein-enriched, and easily meal-prep friendly, it’s a satisfying choice for family meals or solo lunches.
Creamy Tomato Basil Soup
Equipment
- 1 Large soup pot
- 1 medium pot (for roux)
- Immersion Blender (or regular blender)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Whisk
Ingredients
- 1 tbsp olive oil
- 2 14.5 oz cans diced tomatoes, with juice
- 2 medium carrots finely diced (~1 cup)
- 1 small onion finely diced (~1 cup)
- 3 ribs celery finely diced (~1 cup)
- 2 tbsp tomato paste
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 ½ tsp dried basil leaves
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1 ½ cups half-and-half or whole milk
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ cup chopped fresh basil
Instructions
- Prepare the Base Vegetables: Start by gathering all your fresh vegetables: carrots, onion, and celery. Wash and peel the carrots, then finely dice them into small, even pieces to ensure they cook evenly. Peel and finely dice the onion, and chop the celery into small, uniform pieces. These three vegetables—often called mirepoix—form the aromatic base of your soup, adding depth and sweetness.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Once the oil shimmers, add the diced carrots, onion, and celery. Stir them frequently, letting them soften and release their natural flavors. This should take around 5–7 minutes. You’ll notice the vegetables start to smell sweet and fragrant, which indicates they are perfectly sautéed.
- Add the Tomatoes and Seasoning: To the softened vegetables, pour in the two cans of diced tomatoes, including their juice. Add 2 tablespoons of tomato paste, 4 cups of low-sodium chicken broth, 1 teaspoon of dried oregano, and 1 ½ teaspoons of dried basil. Stir everything together, scraping up any bits stuck to the bottom of the pot. Allow the mixture to come to a gentle boil, then reduce the heat slightly and simmer for about 10 minutes, or until the vegetables are tender and fully infused with the tomato flavor.
- Puree the Soup (Optional Step): If you prefer a smooth and creamy texture, use an immersion blender directly in the soup pot to puree the mixture until silky smooth. If using a regular blender, carefully transfer the soup in batches, blend until smooth, and then return it to the pot. This step transforms the chunky vegetable mix into a velvety soup that’s rich in flavor and consistency.
- Prepare the Roux: In a separate medium-sized pot, melt ½ cup of butter over medium-low heat. Once melted, sprinkle in ½ cup of all-purpose flour. Stir continuously with a whisk for about 10 minutes, until the mixture turns a golden brown and emits a slightly nutty aroma. This roux will thicken the soup and give it a luxurious, creamy texture without clumping.
- Combine Roux and Soup: Add a large ladle of the hot soup to the roux, stirring constantly to create a smooth paste. Gradually add a few more ladles of soup to the roux, whisking to prevent lumps. Once the roux mixture is smooth and incorporated, pour it back into the main soup pot, stirring well to combine. This step ensures that the soup is thickened evenly and maintains a rich, creamy consistency.
- Incorporate Dairy and Cheese: Reduce the heat to low and stir in 1 ½ cups of half-and-half (or whole milk) and 1 cup of freshly grated Parmesan cheese. The cheese will melt into the hot soup, creating a velvety, savory depth, while the half-and-half provides richness without overpowering the tomato flavor. Continue to stir until the mixture is smooth and fully combined.
- Season and Add Fresh Herbs: Add 1 teaspoon of salt and ¼ teaspoon of freshly ground black pepper, tasting as you go. Adjust the seasoning if needed. Finally, fold in ¼ cup of freshly chopped basil leaves. The fresh basil adds a fragrant, bright note that balances the creamy tomato base, giving the soup a vibrant, garden-fresh flavor.
- Final Simmer and Taste Adjustment: Allow the soup to simmer gently for 3–5 more minutes over low heat, stirring occasionally. This step allows all the flavors to meld together and ensures that the soup is heated through. Taste one last time and adjust with more salt, pepper, or dried herbs if desired.
- Serving the Soup: Serve hot, optionally garnished with extra grated Parmesan, a drizzle of olive oil, or a few fresh basil leaves for presentation. This soup pairs beautifully with crusty bread, a grilled cheese sandwich, or even in a homemade bread bowl for a hearty meal.
- Storage and Meal Prep Tips: Store leftover soup in an airtight container in the refrigerator for up to one week. For freezing, omit the half-and-half and Parmesan cheese, and add them after reheating to maintain a creamy texture. This soup is perfect for meal prep, as it reheats beautifully and retains its rich, comforting flavor.
Notes
- For a smoother texture, blend the soup using an immersion blender or regular blender before adding the roux.
- Use low-sodium chicken broth to better control the saltiness and enhance the fresh vegetable flavors.
- Fresh basil is preferred over dried for garnish, but you can add extra dried basil during cooking for more depth.
- To make the soup vegetarian, substitute vegetable broth for chicken broth.
- Adjust creaminess by using half-and-half for a lighter option or full cream for an ultra-rich texture.
- Parmesan cheese adds depth; freshly grated is best, but pre-grated can be used in a pinch.
- Optional: Toast the bread bowl or side bread for added texture and flavor.
Chef’s Secrets For Flavor Boost
To elevate the flavor of this tomato basil soup, start with a quality olive oil and fresh, aromatic vegetables.
Sautéing the carrots, onions, and celery slowly over medium-high heat allows their natural sweetness to develop, which adds depth to the soup.
The roux is another secret step—cooking the butter and flour to a golden brown creates a rich, nutty undertone. Don’t rush this step, as it’s essential for a velvety texture.
Finally, layering the herbs at different stages—dried during cooking and fresh at the end—ensures a vibrant, aromatic finish that makes this soup feel truly gourmet
Serving Suggestions For Every Meal
This creamy tomato basil soup is versatile and pairs well with many accompaniments.
For a classic lunch, serve with a grilled cheese sandwich or toasted baguette slices for dipping.
It also works beautifully in a homemade bread bowl, making it a hearty and visually impressive option for dinner.
Garnish with fresh basil leaves, a sprinkle of Parmesan, or a drizzle of olive oil to add color and extra flavor.
For lighter meals, pair the soup with a crisp green salad or roasted vegetables to create a balanced, nutrient-rich plate.
Storage Tips To Maintain Freshness
Store any leftover soup in an airtight container in the refrigerator for up to one week.
If you plan to freeze, leave out the half-and-half and Parmesan cheese to prevent curdling; add them back in after reheating.
Reheat gently over low to medium heat, stirring frequently to maintain a smooth texture.
The soup can also be portioned into single-serving containers for convenient meal prep.
Label containers with the date to ensure freshness, and shake or stir before serving, as ingredients may settle while stored.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth. The soup will still have rich flavor, especially with the added vegetables and Parmesan cheese.
You can also enhance the flavor with a dash of soy sauce or miso paste if desired.
2. Can I use canned or fresh tomatoes?
Canned diced tomatoes are convenient and provide consistent flavor.
However, fresh ripe tomatoes can also be used—blanch, peel, and dice them first. Cooking times may vary slightly, but the soup will be equally delicious and vibrant.
3. How can I make the soup smoother or creamier?
For an ultra-smooth texture, blend the soup with an immersion blender or in batches using a regular blender before adding the roux.
Using half-and-half or heavy cream instead of milk will also make it richer. Be sure to whisk thoroughly when adding cream to prevent curdling.
4. Can I prepare this soup ahead of time?
Yes! The soup is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator.
If freezing, omit the dairy until reheating. Flavors often deepen and improve after sitting overnight, making it even tastier the next day.
5. Can I add other vegetables or ingredients?
Certainly! You can enhance the soup with roasted red peppers, zucchini, or spinach for extra nutrition. Keep in mind that denser vegetables like potatoes may require longer cooking to become tender.
Experiment with spices like smoked paprika or a pinch of red pepper flakes for subtle variation in flavor.
