Description
A rich and creamy tomato basil soup made with diced tomatoes, fresh vegetables, and a velvety roux, finished with parmesan cheese and fresh basil. This comforting soup is smooth, flavorful, and perfect for any season, served best warm and optionally in a bread bowl.
Ingredients
Scale
Soup Base
- 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
- 1½ teaspoons dried basil leaves
Roux and Finish
- 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
- Sauté Vegetables: Add olive oil to a large soup pot over medium-high heat. Once hot, add the finely diced carrots, onions, and celery. Sauté the vegetables for a few minutes until they begin to soften and release their aroma.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes with their juice, tomato paste, low-sodium chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are tender and flavors meld.
- Puree the Soup (Optional): Using an immersion blender directly in the pot or transferring the soup in batches to a regular blender, puree until smooth for a creamy texture. Return the pureed soup to the pot if using a regular blender.
- 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 until the roux achieves a nice golden brown color, removing the raw flour taste while adding depth.
- Incorporate Roux into Soup: Gradually add ladlefuls of the hot tomato soup into the roux, stirring thoroughly to create a smooth paste. Add a few more scoops, stirring well, then combine this mixture back into the main soup pot and stir to blend evenly.
- Add Final Ingredients and Warm Through: Stir in the freshly grated parmesan cheese, half and half, salt, freshly ground black pepper, and chopped fresh basil. Adjust oregano and basil to taste. Cook the soup for a few more minutes until heated through and the cheese is melted.
- Serve and Store: Serve the creamy tomato basil soup warm, optionally in a homemade bread bowl for a comforting presentation. Store leftovers covered in the refrigerator for up to one week.
Notes
- This soup is loaded with hidden vegetables, making it a wholesome, restaurant-quality dish.
- Pureeing the soup is optional depending on your texture preference.
- Use half and half for creaminess or substitute with whole milk for a lighter version.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Try serving in a bread bowl to impress guests and add a fun twist.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 1095 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
