Creamy Tomato Basil Soup

There’s something magical about the aroma of tomato soup simmering on the stove. Last fall, after a long chilly day of chasing the kids around the pumpkin patch, I came home craving something warm and familiar. I didn’t want just any soup—I wanted the soup. That creamy, comforting tomato basil blend that warms your hands through the bowl.

With a handful of pantry staples, I got to work while the kids peeled off muddy boots. The smell brought everyone to the kitchen, noses in the air. This creamy tomato basil soup has since become our go-to comfort food on busy evenings or cozy Sundays.

Short Description

Creamy Tomato Basil Soup is rich, velvety, and packed with real veggies. It blends diced tomatoes, carrots, celery, and onion with a buttery roux, parmesan, and fresh basil for a soup that’s both wholesome and indulgent. Perfect for a weeknight dinner, snow day lunch, or served in a bread bowl for guests.

Why You’ll Love This Recipe

• Comforting and kid-approved
• Pantry-friendly and affordable
• Easy to prep in under an hour
• Freezer-friendly for batch cooking
• Perfect base for grilled cheese nights

Ingredients

Main Ingredients:

• 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
• 1.5 teaspoons dried basil leaves

Roux & Creamy Finish:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup freshly grated parmesan cheese
• 1.5 cups half and half (or whole milk)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

Tools & Equipment

• Large soup pot
• Wooden spoon
• Immersion blender or countertop blender
• Small saucepan (for roux)
• Whisk

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Sauté carrots, onions, and celery for 4-5 minutes until softened.

Step 2: Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and simmer for 20 minutes.

Step 3: Blend soup with an immersion blender until smooth (or leave chunky if preferred). Return to pot and keep on low heat.

Step 4: In a separate saucepan, melt butter over medium-low heat. Stir in flour and whisk constantly for 8-10 minutes until golden.

Step 5: Gradually add ladles of the hot soup into the roux, stirring well to create a thick, smooth mixture.

Step 6: Pour the roux mixture back into the soup. Stir in parmesan, half and half, salt, pepper, and fresh basil. Heat for 5 more minutes.

Pro Tip: For extra depth, roast the tomatoes before adding, or add a pinch of sugar to balance acidity.

Notes & Variations

• Use vegetable broth for a vegetarian version.
• Blend in roasted red peppers for added sweetness.
• Make it dairy-free by using olive oil and plant-based milk/cheese.
• Skip the roux and use a cornstarch slurry for a gluten-free option.

Nutritional Benefits & Fun Facts

Tomatoes are a fantastic source of lycopene, an antioxidant linked to heart health. Carrots and celery add fiber and vitamins, while basil may support digestion. This soup is as nourishing as it is tasty.

Storage & Reheating

Let the soup cool completely before storing in an airtight container. It keeps in the fridge for up to one week. Reheat gently over medium-low heat, stirring often to avoid curdling the dairy. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat slowly.

Serving and Pairing Suggestions

Serve this creamy tomato basil soup with grilled cheese, crusty bread, or garlic toast. For a special touch, pour it into bread bowls and sprinkle with extra parmesan. It’s perfect for chilly nights, casual dinners, or easy entertaining.

FAQs

1. Can I use fresh tomatoes instead of canned? Yes! Use about 2 lbs of fresh ripe tomatoes, peeled and chopped.

2. Can I freeze this soup? Yes, but do it before adding dairy for best texture. Add cream after thawing and reheating.

3. Is there a shortcut for the roux? You can whisk flour into a bit of cold broth first, then add to soup and simmer until thickened.

4. What if I don’t have an immersion blender? Use a regular blender in batches, but be careful with hot liquids.

5. Can I make it spicier? Add a pinch of red pepper flakes or a splash of hot sauce.

Final Thoughts

This creamy tomato basil soup has become a family favorite in our house. Whether it’s paired with grilled cheese on a school night or served in a bread bowl for company, it never disappoints.