Description
Creamy Tomato Basil Soup is a delightful and comforting dish that perfectly blends the richness of tomatoes with the freshness of basil. This easy-to-make recipe features a medley of hidden vegetables, making it not just delicious but also nutritious. Whether you’re hosting a cozy family dinner or enjoying a quiet lunch, this soup is versatile enough to be served as an appetizer or main course. With its creamy texture and vibrant flavor, it’s sure to please everyone at the table. Plus, you can easily customize it by adding your favorite herbs or vegetables.
Ingredients
- 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
- 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
- 1/4 cup chopped fresh basil
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Sauté diced carrots, onions, and celery for about 5 minutes until softened.
- Add canned diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until all vegetables are tender.
- Using an immersion blender or regular blender in batches, puree the mixture until smooth.
- In a separate saucepan over medium-low heat, melt butter and whisk in flour for about 10 minutes until golden brown to create a roux.
- Gradually add some of the tomato soup to the roux until smooth, then combine it back into the main soup pot.
- Stir in parmesan cheese, half and half (or whole milk), salt, pepper, and chopped fresh basil. Adjust seasoning as needed and cook for a few more minutes until warmed through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 45mg
Keywords: For added depth of flavor, consider using fresh tomatoes instead of canned ones when in season. To make this soup vegetarian-friendly, simply swap low-sodium chicken broth with vegetable broth and omit the cheese or substitute with a dairy-free version.