Description
This creamy tomato basil soup is a comforting, flavorful dish perfect for any season. Made with fresh vegetables, rich parmesan cheese, and a velvety roux, it’s a delicious way to enjoy classic tomato flavors enhanced by fragrant basil and creamy half and half. Perfect as a starter or a light meal, this soup pairs wonderfully with crusty bread or a homemade bread bowl.
Ingredients
Vegetables and Base
- 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)
Seasoning and Broth
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
Roux and Cream
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
Instructions
- Heat and sauté vegetables: Add the olive oil to a large soup pot over medium-high heat. Once hot, add the finely diced carrots, onions, and celery and sauté for about 3-5 minutes, until they begin to soften.
- Add tomatoes and seasonings: Stir in the 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 carefully transfer the soup in batches to a regular blender, to puree until smooth if you prefer a creamy texture. Return the pureed soup to the pot.
- Prepare the roux: In a separate pot over medium-low heat, melt the butter. Add the flour and whisk constantly for about 10 minutes until the mixture turns a nice golden brown color, developing a nutty aroma.
- Incorporate roux into soup: Ladle a generous scoop of the warm soup into the roux pot, stirring to combine and form a thick paste. Gradually add a few more scoops of soup to the roux while stirring until smooth. Pour this roux mixture back into the main soup pot and stir well to combine.
- Add cheese, cream, and final seasonings: Stir in the freshly grated parmesan cheese, half and half, salt, black pepper, and chopped fresh basil. Taste and adjust seasoning if needed by adding extra oregano or basil. Heat the soup for a few additional minutes until warmed through.
- Store or serve: Transfer the soup to containers and store covered in the refrigerator for up to one week.
- Serving suggestion: Serve the soup hot, ideally in a homemade bread bowl for a delightful presentation and extra comfort.
Notes
- The pureeing step is optional; for a chunkier texture, you may skip it.
- You can substitute half and half with whole milk for a lighter version or cream for an even richer soup.
- Low-sodium chicken broth helps control the saltiness; adjust added salt accordingly.
- The roux not only thickens the soup but adds a subtle depth of flavor through browning.
- Fresh basil added at the end preserves its bright flavor; dried basil is used in the cooking stage for deeper herbal notes.
- For a vegetarian option, use vegetable broth instead of chicken broth and check that parmesan is vegetarian-friendly.
- The soup freezes well but may separate upon thawing; reheat gently and stir to recombine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
