Description
This tomato basil soup is creamy, cozy, and packed with rich tomato flavor. Made with fresh basil, a buttery roux, and finished with parmesan, it’s the ultimate comfort soup for any season.
Ingredients
1 tablespoon olive oil
2 cans (14.5 oz each) diced tomatoes, including juice
2 carrots, finely diced (about 1 cup)
1 small onion, finely diced (about 1 cup)
3 celery stalks, finely diced (about 1 cup)
2 tablespoons tomato paste
4 cups low-sodium vegetable broth
1 teaspoon dried oregano
1½ teaspoons dried basil
½ cup butter
½ cup all-purpose flour
1 cup grated parmesan cheese
1½ cups half and half or whole milk
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh basil
Instructions
1. In a large soup pot over medium-high heat, heat olive oil. Sauté carrots, onions, and celery for 3–4 minutes until they begin to soften.
2. Add diced tomatoes with juice, tomato paste, vegetable broth, oregano, and dried basil. Bring to a low boil and simmer for about 10 minutes until vegetables are tender.
3. Optional: Use an immersion blender or standard blender (in batches) to blend the soup until smooth. Return to the pot.
4. In a separate saucepan over medium-low heat, melt the butter. Whisk in flour and stir constantly for about 10 minutes, or until the mixture turns golden brown.
5. Slowly add a few ladles of the soup into the roux, stirring until smooth and thickened. Pour this mixture back into the main soup pot.
6. Stir in parmesan cheese, half and half, salt, pepper, and fresh basil. Simmer for a few minutes until heated through.
7. Taste and adjust seasoning with more oregano or basil if desired.
Notes
You can use whole milk instead of half and half for a lighter version. Blend the soup as much or as little as you prefer—some enjoy a chunkier texture. For added flavor, top each bowl with a drizzle of olive oil or a sprinkle of extra parmesan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American