Description
This Creamy Tomato Basil Soup is a comforting blend of tomatoes, fresh basil, and creamy goodness, perfect for chilly days or as a delightful starter.
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 pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté until they are tender, about 5-7 minutes.
- Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, creating a roux.
- Gradually whisk in the half and half until smooth. Add this mixture to the soup and stir well.
- Stir in the grated parmesan cheese, salt, and black pepper. Simmer for an additional 5 minutes until the cheese is melted and the soup is creamy.
- Before serving, stir in the chopped fresh basil for an extra burst of flavor.
Notes
Feel free to add a touch of red pepper flakes for some heat or use vegetable broth for a vegetarian version.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup making
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: Creamy Tomato Basil Soup, tomato soup, basil soup, creamy soup, comfort food