I can’t tell you how many times I’ve turned to my trusty creamy tomato basil soup on a chilly evening. It’s the kind of dish that feels like a warm hug in a bowl—perfect for family dinners or those busy days when time just slips away. I remember the first time I made this for my kids; they were skeptical at first, but one taste and they were hooked! Now, it has become a staple in our home.
This soup doesn’t just warm the belly; it also fills the heart with memories. I often make it when my husband and I crave a comforting meal after long days. Plus, it’s a fantastic way to sneak in some veggies for the little ones without them even noticing! The combination of tomatoes, fresh basil, and creaminess is hard to beat. Honestly, if you’ve got some bread lying around, I bet you’ll find it disappearing into this delightful bowl of goodness.
What I love about this recipe is its simplicity. It’s as easy as can be, and the steps don’t take much time at all—after about 40 minutes, you can have this wholesome soup on the table. You’re going to want to keep a batch in the refrigerator for quick lunches or easy dinners on those busy weeknights! It’s perfect served with a side of grilled cheese or even in a warm homemade bread bowl. Trust me, your family will keep coming back for more, asking for seconds and maybe even thirds!
How to Make Creamy Tomato Basil Soup
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Ingredients
- 1 tablespoon olive oil
- 2 cans (14.5 ounces each) diced tomatoes with juice
- 1 cup finely diced carrots (about 2 carrots)
- 1 cup finely diced onion (about 1 small onion)
- 1 cup finely diced celery (about 3 ribs)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil
- 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
Directions
In a large pot, start by heating the olive oil over medium-high heat. Once hot, toss in the diced carrots, onion, and celery. Sauté them for about 5 minutes until they’re nice and tender.
Now, stir in the diced tomatoes along with their juice, tomato paste, chicken broth, oregano, and basil. Allow this to come to a gentle boil and let it simmer until all the vegetables are soft.
If you like your soup smoother, use an immersion blender right in the pot, or carefully blend it in batches until it reaches your desired consistency and then return it to the pot.
For the roux, melt the butter in a separate pan over medium-low heat. Once melted, gradually whisk in the flour and let it cook, stirring often, until it turns a light golden color, about 10 minutes.
Next, take a ladleful of the simmering soup and mix it into the roux to create a smooth paste. Slowly add more of the soup while mixing to avoid lumps, then pour this mixture back into the main pot, stirring until everything is well combined.
Finally, mix in the Parmesan cheese, half and half, salt, pepper, and fresh basil. Stir well and let it heat through for a few more minutes. Adjust the seasonings if needed, and enjoy your creamy tomato basil soup!
Storing Suggestion
To store any leftover creamy tomato basil soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to a week. Just reheat on the stove over low heat until warmed through, stirring occasionally.
Cooking Tips
If you want to enhance the flavor of this soup even more, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat. You can also sauté some garlic with the vegetables for an extra flavor boost. And don’t hesitate to play around with the herbs to suit your taste!
Serving Suggestions
This creamy tomato basil soup pairs beautifully with crusty bread or a classic grilled cheese sandwich. For a little added flair, top each bowl with additional fresh basil or a sprinkle of croutons for some crunch. You could even serve it with a fresh side salad to make a complete meal.
Ingredient Substitutions
If you’re looking to lighten this soup up, you can replace the half and half with whole milk or even a plant-based milk for a dairy-free option. You can also swap the Parmesan for a dairy-free cheese. Any leftover veggies in your fridge can be added for extra texture and flavor!
Seasonal Variations
In the summer, use fresh tomatoes instead of canned for an incredibly bright and fresh flavor. In the fall, consider adding some pumpkin or squash to the mix for a deliciously comforting twist. Fresh herbs are easily swapped with dried ones depending on availability.
Allergen Information
This recipe contains dairy, so consider using plant-based butter and cheese alternatives for a dairy-free option. If gluten is a concern, replace the all-purpose flour with a gluten-free flour blend. Always check ingredients carefully to ensure they meet your dietary needs.
FAQ
Can I freeze creamy tomato basil soup?
Yes, you can freeze this soup! Let it cool completely before transferring to freezer-safe containers. It will keep well for up to three months. Just make sure to thaw it overnight in the refrigerator before reheating on the stove.
How can I make this soup vegan?
To make this creamy tomato basil soup vegan, substitute plant-based butter, cheese, and use coconut milk or almond milk instead of half and half. This will still provide a rich and satisfying flavor without any animal products.
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can bring a vibrant flavor to your soup. Usually, you can use three times the amount of fresh herbs instead of dried. So if the recipe calls for one teaspoon of dried basil, try using about three teaspoons of fresh basil.
What can I serve with the soup?
Grilled cheese sandwiches are a classic pairing, but you can also serve the soup with a fresh garden salad or garlic bread for added crunch. A sprinkle of croutons on top offers a fun texture contrast as well!
How do I make the soup spicier?
If you like some heat, you can add red pepper flakes, cayenne pepper, or even a pinch of hot sauce when making the soup. Adding these spices gradually allows you to control the heat level to suit your taste. Just remember to taste as you go!
Why is my soup too thick?
If your creamy tomato soup turns out too thick, simply add a bit more chicken broth or water to achieve your desired consistency. Heat it gently while stirring until everything is well mixed and warmed through.
Creamy Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 2 cans (14.5 ounces each) diced tomatoes with juice
- 1 cup finely diced carrots (about 2 carrots)
- 1 cup finely diced onion (about 1 small onion)
- 1 cup finely diced celery (about 3 ribs)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1.5 teaspoons dried basil
- 0.5 cup butter
- 0.5 cup 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 cup chopped fresh basil
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Once it’s hot, add the carrots, onion, and celery, sautéing for a few minutes until they soften.
- Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and let it cook for several minutes, until the vegetables are tender.
- If you prefer a smoother soup, use an immersion blender or regular blender (in batches if needed) to puree the soup until it’s nice and smooth. Return the blended soup to the pot.
- In a separate pot, create a roux by melting the butter over medium-low heat. Once melted, whisk in the flour and cook for about 10 minutes until it reaches a golden brown color.
- Take a large ladle of the soup and add it to the roux to create a thick paste. Gradually add more soup to the roux, stirring until it’s smooth. Then, mix the roux back into the soup pot and stir well to combine.
- Next, mix in the Parmesan cheese, half and half, salt, pepper, and chopped basil. Taste and add more oregano or basil if desired. Stir thoroughly and heat through for a few more minutes.
- Store any leftovers covered in the fridge for up to a week. This soup is also delightful served in a homemade bread bowl! Enjoy!
