Creamy Tomato Basil Soup
A cozy, creamy classic with a healthful twist, this Tomato Basil Soup combines hearty vegetables, fragrant herbs, and smooth dairy for a comforting, crowd-pleasing dish. Whether blended smooth or left a little chunky, it's simple to prepare, great for leftovers, and adaptable to slow cooker or Instant Pot methods.
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.
