Description
This Creamy Tomato Basil Soup is a delicious, restaurant-quality recipe packed with hidden vegetables like carrots, onion, and celery. Blended to a smooth texture and enriched with a golden brown roux, Parmesan cheese, and fresh basil, it’s the perfect comforting bowl for any season, served best with a homemade bread bowl.
Ingredients
Scale
Vegetables & Liquids
- 1 Tablespoon olive oil
- 2 (14.5 ounce) cans diced tomatoes, with juice
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 ribs celery, finely diced (about 1 cup)
- 4 cups low-sodium chicken broth
- 1¼ cups half and half (or whole milk)
Seasonings & Herbs
- 2 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
Roux & Cheese
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium-high heat. Add finely diced carrots, onions, and celery, sautéing them for a few minutes until they start to soften and become fragrant.
- Add Tomatoes and Broth: Stir in diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil and let it cook for several minutes until the vegetables are tender.
- Puree the Soup (Optional): Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender and puree until smooth. Return the pureed soup to the pot.
- Prepare the Roux: In a separate pot, melt the butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes, until the roux develops a nice golden brown color.
- Incorporate Soup into Roux: Add a large ladleful of soup to the roux, stirring to form a thick paste. Gradually add more soup, stirring until smooth, then pour the roux mixture back into the main soup pot. Stir well to combine.
- Finish Soup: Stir in the freshly grated Parmesan cheese, half and half (or whole milk), salt, black pepper, and chopped fresh basil. Taste and add additional dried oregano or basil if desired. Cook for a few more minutes over low heat until warmed through.
- Store and Serve: Store the soup covered in the refrigerator for up to one week. For a special touch, serve warm soup in a homemade bread bowl.
Notes
- This soup is loaded with hidden vegetables that add nutrition and flavor without overpowering the creamy tomato base.
- Using an immersion blender creates a smooth texture, but you can leave it chunky if you prefer.
- The golden brown roux adds depth and thickens the soup, making it rich and velvety.
- Fresh basil added at the end adds vibrant aroma and flavor.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian Parmesan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 1095 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
