Description
Creamy Tomato Basil Soup is a rich and flavorful soup perfect for any season.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 (14.5 oz) 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
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup freshly grated hard cheese made with microbial rennet (or omit)
- 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
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, onion, and celery and sauté for a few minutes until softened.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender.
- Use an immersion blender (or a regular blender in batches) to blend the soup until smooth, if desired. Return soup to the pot.
- In a separate pot, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly, for about 10 minutes until golden.
- Add one ladle of soup to the roux and stir until thick. Gradually add a few more ladles, stirring until smooth. Pour the mixture back into the soup pot and stir to combine.
- Stir in the grated cheese, half-and-half, salt, pepper, and fresh basil. Adjust seasoning to taste.
- Cook a few more minutes until heated through.
Notes
- Slow Cooker: Add tomatoes, vegetables, tomato paste, broth, and herbs to a slow cooker. Cook on low for 5–6 hours until tender, then continue blending and thickening as directed.
- Pressure Cooker: Cook vegetables and broth using sauté and pressure settings, then blend and finish with roux, dairy, and cheese.
- Freezing: Freeze the soup before adding cream and cheese. Add them after reheating for best texture.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Store covered in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sugar: 2 g
- Sodium: 1095 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: Creamy Tomato Basil Soup