Description
This creamy tomato basil soup is a comforting and flavorful dish perfect for any season. Made with diced tomatoes, fresh vegetables, and a luscious roux-based cream, it combines classic Italian flavors with a smooth, rich texture. Enhanced by parmesan cheese and fresh basil, this soup is perfect as a light meal or appetizer and is easy to prepare on the stovetop in just 40 minutes.
Ingredients
Soup Base
- 1 Tablespoon olive oil
- 2 14.5 ounce cans diced tomatoes (with the juice)
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 ribs celery, finely diced (about 1 cup)
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil leaves
Roux & Cream
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1 1/2 cups half and half (or whole milk)
Seasoning & Garnish
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Instructions
- Sauté Vegetables. Add olive oil to a large soup pot over medium-high heat. Once hot, add the finely diced carrots, onions, and celery. Sauté for a few minutes until the vegetables start 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 the heat and cook for several minutes until the vegetables are tender.
- Puree Soup (Optional). Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender to puree until smooth, depending on your preferred texture. Return the pureed soup to the pot if blended separately.
- Prepare the Roux. In a separate pot over medium-low heat, melt the butter. Gradually whisk in the all-purpose flour and continue whisking constantly for about 10 minutes until the roux turns a nice golden brown color, which adds depth of flavor and thickens the soup.
- Incorporate Roux into Soup. Ladle a large spoonful of the hot soup into the roux pot, stirring to combine and forming a thick paste. Add a few more ladles of soup, stirring well until smooth. Pour this mixture back into the soup pot and stir thoroughly to combine.
- Add Cheese and Cream. Stir in the freshly grated parmesan cheese, half and half (or whole milk), salt, black pepper, and chopped fresh basil. Taste and add more oregano or basil if desired. Let the soup cook for a few more minutes until warmed through and flavors meld.
- Store Properly. Cover and refrigerate any leftovers for up to one week. Reheat gently before serving.
- Serve Creatively. For a special presentation, serve the soup in homemade bread bowls to enjoy the creamy tomato basil goodness alongside crusty bread.
Notes
- You can adjust the creaminess by using whole milk instead of half and half for a lighter soup.
- For a vegan version, substitute butter with olive oil, use vegetable broth instead of chicken broth, and omit parmesan cheese or use vegan cheese alternatives.
- Fresh basil can be substituted with more dried basil if fresh is not available, but fresh basil adds the best flavor.
- To keep the soup smooth, use an immersion blender directly in the pot to avoid transferring hot liquids.
- Reheat gently to prevent curdling or separation of cream ingredients.
- Serve with crusty bread or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
