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Creamy Tomato Basil Soup Recipe

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4.1 from 10 reviews

This creamy tomato basil soup is a comforting and flavorful dish made with sautéed vegetables, diced tomatoes, fresh and dried herbs, and a smooth roux base enriched with parmesan cheese and half and half. Perfectly blended to achieve a velvety texture, this soup is ideal for cozy lunches or dinners, serving 8 people.

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

  • 1/2 cup butter
  • 1/2 cup all-purpose flour

Finishing Ingredients

  • 1 cup freshly grated parmesan cheese
  • 1 1/2 cups half and half (or whole milk)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

Instructions

  1. Sauté Vegetables: Add olive oil to a large soup pot over medium-high heat. Once hot, add the finely diced carrots, onions, and celery, sautéing them for a few minutes until softened.
  2. 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 cook for several minutes until the vegetables become tender.
  3. Puree the Soup: Using an immersion blender or a regular blender (in batches if needed), puree the soup until smooth for a creamy texture. Return the pureed soup to the pot.
  4. 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, or until the roux turns a rich golden brown color, developing a nutty flavor.
  5. Incorporate Roux into Soup: Ladle a scoop of the soup into the roux; it will thicken and form a paste. Gradually add more soup in scoops, stirring continuously until the mixture is smooth. Pour this combined roux mixture back into the main soup pot and stir well to combine.
  6. Add Final Ingredients and Heat Through: Stir in the freshly grated parmesan cheese, half and half, salt, black pepper, and fresh chopped basil. Taste and adjust seasoning with additional oregano and basil if desired. Cook the soup for a few more minutes until heated through and creamy.
  7. Store: Cover the soup and store it in the refrigerator for up to one week.
  8. Serve: Enjoy the tomato basil soup on its own or served in a homemade bread bowl for a delightful presentation.

Notes

  • Use an immersion blender for easier and safer blending directly in the pot, or blend in batches using a countertop blender.
  • The roux should be cooked slowly and whisked constantly to avoid burning and to develop a rich flavor and color.
  • For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian parmesan alternative if desired.
  • Adjust the thickness of the soup by adding more broth or half and half as preferred.
  • Fresh basil added at the end preserves its vibrant flavor and aroma.
  • Serve with crusty bread or a grilled cheese sandwich for a complete meal.

Find it online: https://cookedbygrace.com/creamy-tomato-basil-soup-recipe/