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Delightfully Creamy Tomato Basil Soup

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A cozy and heartwarming creamy tomato basil soup bursting with fresh flavors, perfect for chilly evenings.

Ingredients

Scale
  • 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)
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil leaves
  • 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

Instructions

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the diced carrots, onions, and celery; sauté for a few minutes until they begin to soften.
  2. Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until the vegetables are tender.
  3. Use an immersion blender to puree the soup to your desired consistency, or keep it chunky if preferred.
  4. In a separate pot, melt the butter over medium-low heat to prepare the roux. Whisk in the flour and cook for about 10 minutes until golden brown.
  5. Combine a ladleful of soup into the roux to create a thick paste, then gradually add more soup, stirring until smooth. Mix this roux back into the soup pot.
  6. Stir in the Parmesan cheese, half-and-half, salt, pepper, and chopped basil. Cook for a few more minutes until heated through.

Notes

Great paired with a grilled cheese sandwich or served in a bread bowl. Store leftovers in an airtight container for up to one week.

Nutrition

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