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Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is rich, velvety, and bursting with bright tomato and fresh basil flavors—a cozy, easy-to-make classic!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Comforting, Creamy, Easy, Quick, Vegetarian Option
Servings: 6 servings

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

Instructions

  • Heat the olive oil in your large pot over medium heat. Add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion turns translucent, about 8-10 minutes.
  • Stir in the tomato paste, dried oregano, and dried basil leaves. Cook for 2 minutes, allowing the tomato paste to deepen in flavor and coat the veggies nicely.
  • Add the canned diced tomatoes with their juice, followed by the chicken broth. Stir everything together, bring to a simmer, and let it cook for about 20 minutes to meld the flavors.
  • While the soup simmers, melt the butter in a separate small saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a bubbly, golden paste.
  • Using an immersion blender, carefully puree the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until creamy.
  • Slowly whisk the roux into the pureed soup. Return the pot to low heat and stir in the half and half, grated parmesan cheese, salt, and pepper. Heat gently until warmed through and the cheese melts into the soup.
  • Turn off the heat and stir in the chopped fresh basil. Serve immediately.

Equipment

  • Large Heavy-Bottomed Pot
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Immersion blender or regular blender
  • Knife and cutting board
  • Grater

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Use coconut milk and vegan butter for a dairy-free alternative.
  • Freeze leftovers in airtight containers for up to 3 months; reheat gently.
  • Don’t boil the soup after adding half and half to avoid curdling.
  • Finely dice vegetables evenly for smooth blending and uniform cooking.