Creamy Tomato Basil Soup

Creamy Tomato Basil Soup Recipe

Imagine coming home after a long day, the kind of day where all you crave is something warm, comforting, and immensely satisfying. That’s where this Creamy Tomato Basil Soup shines. With its rich tomato flavor, velvety texture, and a fragrant hint of basil, it transforms the humble tomato soup into something extraordinary. This recipe is perfect for weeknight dinners, lunch with friends, or cozy gatherings. Say goodbye to store-bought options and welcome a dish that’s not only delicious but also easy to make and budget-friendly.

Why you’ll love this dish

This soup is a delightful fusion of simple ingredients that come together to create a meal bursting with flavor. Here are a few reasons to whip up this recipe:

• Quick and Easy: It takes just about 30 minutes from start to finish, making it an ideal weeknight meal.
• Kid-Approved: Its creamy texture and mild flavors are perfect for even the pickiest eaters.
• Versatile: Enjoy it as a light lunch, a filling dinner, or even as an appetizer for your next dinner party.
• Crowd-Pleasing Flavor: The combination of garlic, onion, and fresh basil creates a symphony of tastes that will keep everyone coming back for seconds.

"I never thought making tomato soup could be this easy and delicious! The creamy texture is just what I needed on a chilly evening." — Sarah, a satisfied home cook.

The cooking process explained

Getting this Creamy Tomato Basil Soup on your table is as simple as 1-2-3! You’ll start by sautéing some veggies to build flavor, combine them with tomatoes and herbs, blend them into a smooth soup, and finally elevate it with a rich roux and creamy goodness. It’s a straightforward process that even novice cooks can master.

Gather these items

Here’s what you’ll need for this delicious soup:

• 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
• 1 ½ cups half and half (or whole milk)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh basil

Feel free to adjust herbs to your taste or substitute with vegetable broth for a vegetarian version!

Step-by-step instructions

1. Heat the olive oil in a large soup pot over medium-high heat. Once it’s hot, add the diced carrots, onions, and celery. Sauté for about 5 minutes until the vegetables soften.

2. Add the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot. Bring it to a gentle boil and let it cook for several minutes until the veggies are tender.

3. If you prefer a smooth soup, use an immersion blender directly in the pot or transfer the mixture in batches to a regular blender and puree until silky smooth. Return the soup to the pot.

4. In a separate saucepan, prepare the roux. Melt the butter over medium-low heat, then whisk in the flour. Stir constantly for about 10 minutes, cooking until it turns a golden brown. This step adds a depth of flavor and thickness to the soup.

5. Gradually spoon a ladleful of the soup into the roux, mixing well to form a thick paste. Add a few more scoops of soup, stirring until it’s combined smoothly.

6. Pour the roux mixture back into the soup pot. Stir in the freshly grated Parmesan, half and half, salt, black pepper, and the chopped fresh basil. Adjust any additional herbs based on your taste preferences.

7. Cook for another few minutes on low heat until everything is warmed through.

8. Enjoy! Leftover soup can be stored in the refrigerator for up to one week.

Best ways to enjoy it

This creamy delight can be enjoyed in numerous ways! Here are some suggestions:

• Serve in a Bread Bowl: For a fun, interactive meal, try serving your soup in a crusty bread bowl. It’s like a two-for-one dish!
• Pairs Well with Grilled Cheese: Classic comfort food becomes even better together. Pair a hearty grilled cheese sandwich with your creamy soup for a nostalgic meal.
• Top with Fresh Basil or Croutons: Enhance the dish with a sprinkle of fresh basil or crispy croutons for that added texture.

Keeping leftovers fresh

Storing your Creamy Tomato Basil Soup is simple and straightforward:

• In the Fridge: Store leftover soup in an airtight container in the refrigerator for up to one week.
• Reheating: Gently heat in a pot over low heat, adding a bit of additional broth or milk to restore creaminess if needed.
• Freezing: While this soup freezes well, the creaminess may change slightly when thawed. Consider freezing in portions, and reheat gently on the stovetop after thawing.

Helpful cooking tips

1. Roux Mastery: For a perfectly smooth roux, always whisk constantly and don’t rush the process. Aim for that golden color for optimal flavor.
2. Fresh Herbs: If you have access to fresh basil in your garden or local market, use it! Fresh herbs can brighten up the dish tremendously.
3. Adjust Consistency: If you prefer a thicker soup, let it simmer longer after adding the roux; for a lighter version, only use half and half or dilute with additional broth.

Creative twists

Feeling adventurous? Here are some variations you can try:

• Add Protein: For a heartier soup, stir in shredded chicken or cooked sausage.
• Grated Veggies: Sneak in some grated zucchini or bell peppers when sautéing vegetables for extra nutrition.
• Spicy Kick: Add a pinch of red pepper flakes for a subtle kick that elevates the flavor profile.

Your questions answered

What can I substitute for half and half in this recipe?

You can use whole milk or a combination of milk and cream for a lighter variation. For a dairy-free option, coconut milk or almond milk can work, although they will alter the flavor slightly.

How long does it take to cook this soup?

This creamy tomato basil soup takes about 30-40 minutes from start to finish, including prep and cooking time.

Can I use fresh tomatoes instead of canned?

Absolutely! If using fresh tomatoes, you will need about 2 pounds. Blanch them to remove the skins for a smoother texture.

Dive into this recipe and enjoy a heartwarming bowl of goodness that encapsulates the essence of comfort food. Whether you’re cozying up at home or entertaining friends, this Creamy Tomato Basil Soup is sure to brighten your day!

Creamy Tomato Basil Soup

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A warm and comforting creamy tomato basil soup perfect for weeknight dinners or cozy gatherings.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Vegetables

• 1 Tablespoon olive oil
• 2 cups diced carrots (about 1 cup) finely diced
• 1 small onion finely diced (about 1 cup)
• 3 ribs celery finely diced (about 1 cup)

Main Ingredients

• 2 cans diced tomatoes (with juice) (14.5 ounce each)
• 2 Tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1.5 teaspoons dried basil leaves
• 0.5 cups butter
• 0.5 cups all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 1.5 cups half and half (or whole milk)
• 1 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.25 cups chopped fresh basil

Method

 

Preparation

1. Heat the olive oil in a large soup pot over medium-high heat. Add the diced carrots, onions, and celery. Sauté for about 5 minutes until the vegetables soften.
2. Add the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot. Bring to a gentle boil and let cook for several minutes until the veggies are tender.
3. Use an immersion blender or a regular blender to puree the soup until silky smooth. Return the soup to the pot.
4. In a separate saucepan, prepare the roux. Melt the butter over medium-low heat, then whisk in the flour and stir constantly for about 10 minutes until golden brown.
5. Gradually spoon a ladleful of the soup into the roux, mixing well to form a thick paste. Add more scoops of soup until combined smoothly.
6. Pour the roux mixture back into the soup pot. Stir in Parmesan, half and half, salt, black pepper, and chopped fresh basil. Adjust herbs to taste.
7. Cook for another few minutes on low heat until everything is warmed through.

Serving Ideas

1. Serve in a bread bowl, pair with grilled cheese, or top with fresh basil or croutons for added texture.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 8gFat: 24gSaturated Fat: 15gSodium: 900mgFiber: 2gSugar: 7g

Notes

Leftover soup can be stored in the refrigerator for up to one week. For thicker soup, let it simmer longer after adding the roux; for a lighter version, dilute with additional broth.

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