Description
This Creamy Tomato Basil Soup is a comforting and flavorful dish featuring diced tomatoes, fresh and dried basil, and a rich creamy base made with butter, flour, and half and half. Perfect for a cozy meal, it combines the bright acidity of tomatoes with the smoothness of a golden roux and freshly grated parmesan cheese for added depth. Served warm and optionally pureed for a velvety texture, this soup is ideal for lunch or dinner and pairs wonderfully with homemade bread bowls.
Ingredients
Scale
Produce
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 ribs celery, finely diced (about 1 cup)
- 1/4 cup chopped fresh basil
Canned Goods
- 2 14.5 ounce cans diced tomatoes, with juice
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
Dairy
- ½ cup butter
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
Oils and Fats
- 1 tablespoon olive oil
Dry Ingredients & Spices
- ½ cup all-purpose flour
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium-high heat. Once the oil is hot, add the finely diced carrots, onion, and celery. Sauté the vegetables for a few minutes until they begin to soften and become fragrant.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil leaves. Bring the mixture to a gentle boil, then reduce heat slightly and cook for several minutes until the vegetables are tender.
- Puree the Soup (Optional): Use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender to puree until smooth. This step is optional and can be omitted if you prefer a chunkier texture. Return the pureed soup to the pot if blended separately.
- Prepare the Roux: In a separate medium pot, melt the butter over medium-low heat. Add the flour and whisk continuously for about 10 minutes, until the mixture develops a golden brown color and a nutty aroma. This creates a flavorful roux that will thicken the soup.
- Incorporate the Roux: Ladle a big scoop of the soup into the roux pot and stir to combine thoroughly, forming a thick paste. Gradually add a few more scoops of soup to the roux, stirring well to ensure smoothness. Pour the roux mixture back into the main soup pot and stir to incorporate.
- Finish the Soup: Stir in the freshly grated parmesan cheese, half and half, salt, black pepper, and fresh chopped basil. Taste and adjust seasoning with extra oregano and basil if desired. Cook the soup for a few more minutes, just until warmed through and slightly thickened.
- Store and Serve: Store any leftover soup covered in the refrigerator for up to one week. For an extra special presentation, serve the soup in a homemade bread bowl.
Notes
- You can skip pureeing if you prefer a chunkier soup texture.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Half and half can be substituted with whole milk for a lighter option, though it will be less creamy.
- Use fresh basil in addition to dried herbs for an enhanced fresh flavor.
- This soup freezes well. Cool completely before freezing in airtight containers for up to 3 months.
