There’s just something about a warm bowl of tomato soup, especially when it’s creamy, cheesy, and loaded with basil. This creamy tomato basil soup is rich and comforting without being complicated, and it makes a great lunch or cozy dinner.
Ingredients
- 1 tablespoon olive oil
- 2 (14.5 ounce) cans diced tomatoes, with their juices
- 2 carrots, finely diced (about 1 cup)
- 1 small onion, finely diced (about 1 cup)
- 3 celery ribs, finely diced (about 1 cup)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1½ cups half-and-half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
Directions
Step 1: Sauté the Vegetables
First, heat the olive oil in a large soup pot over medium-high heat. Once the oil is warm, add the carrots, onion, and celery. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the Tomatoes and Broth
Next, stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring everything to a gentle boil, then reduce the heat and let the soup simmer for several minutes, or until the vegetables are nice and tender.
Step 3: Blend the Soup
After that comes the fun part! If you prefer your tomato soup smooth and creamy, use an immersion blender to puree everything right in the pot. Don’t have an immersion blender? No problem. You can use an electric mixer instead, but be sure to work in batches and carefully handle the hot soup. If you like a little more texture in your soup, you can skip the blending altogether.
Step 4: Make the Roux
While the soup is simmering, it’s time to make the roux. This is actually what helps give the soup that rich, creamy texture. Grab a separate pot, then melt the butter over medium-low heat. Once it’s melted, whisk in the flour and continue stirring for about 10 minutes. Keep going until the mixture turns a beautiful golden brown. It takes a little patience, but don’t rush this step. The toasted flour and butter add a surprising amount of flavor to the finished soup.
Step 5: Slowly Add the Soup
Once your roux is golden brown, slowly add a large ladleful of the hot soup. The mixture will thicken quickly and may look a little like a paste at first. That’s exactly what you want! Then, add a few more scoops of soup, stirring well after each addition. Keep going until the mixture is smooth and creamy.
Step 6: Combine Everything
Now, pour the roux mixture back into the main soup pot. Stir everything together until the creamy mixture is fully incorporated and the soup starts to come together.
Step 7: Add the Creamy Finishing Touches
Finally, stir in the Parmesan, half-and-half, salt, pepper, and fresh basil. Give the soup a good stir and then serve!
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