There’s something truly special about a warm bowl of Creamy Tomato Basil Soup—it’s like a cozy hug when the weather outside is chilly. The vibrant red hue, with flecks of green basil, is simply inviting! Each spoonful is luxuriously smooth, with the rich, tangy taste of ripe tomatoes mingling perfectly with the aromatic basil. Honestly, it’s one of my go-to dishes for lazy weekends or when I need a little comfort after a long day.
I’ve found that this soup comes together surprisingly fast, making it the perfect option for busy weeknights when you still want something homemade and delicious. It’s incredibly versatile too! Pair it with a crisp salad for a light lunch, or cozy it up with some crusty bread for dinner. You can even stash some away for lunch later in the week—it tastes even better as the flavors meld!
WHY I LOVE CREAMY TOMATO BASIL SOUP
This Creamy Tomato Basil Soup hits that sweet spot between indulgence and ease! It’s incredibly easy and undeniably delicious, making it a true winner at my table. The combination of fresh ingredients and simple techniques creates a flavor that feels elegant but doesn’t require hours in the kitchen. Plus, there’s nothing more satisfying than cozying up with a bowl of this soup!
CREAMY TOMATO BASIL SOUP INGREDIENTS
The magic of this Creamy Tomato Basil Soup truly lies in its delightful harmony of ingredients. Fresh tomatoes, crisp vegetables, and aromatic herbs come together to create a flavor explosion. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 Tablespoon OLIVE OIL: This is our flavor starter, adding richness and a golden base to the soup.
- 2 (14.5 ounce) cans DICED TOMATOES (with the juice): These little gems pack a mighty punch of tangy tomato flavor and provide the soup’s luscious texture.
- 2 CARROTS (finely diced, about 1 cup): These add a subtle sweetness and depth to the flavor.
- 1 SMALL ONION (finely diced, about 1 cup): Sweet and aromatic, onions are key for building that savory base.
- 3 RIBS CELERY (finely diced, about 1 cup): Another flavor foundation, celery adds a lovely crunch!
- 2 Tablespoons TOMATO PASTE: This thickens the soup and heightens the tomato flavor beautifully.
- 4 cups LOW-SODIUM CHICKEN BROTH: A flavorful liquid base that makes everything come together without overpowering.
- 1 teaspoon DRIED OREGANO: Earthy and fragrant, oregano complements the tomatoes perfectly.
- 1 1/2 teaspoons DRIED BASIL LEAVES: Dried basil gives a warm, herbal kick, enhancing the overall flavor.
- ½ cup BUTTER: Pure happiness; it adds a velvety richness that takes the soup to the next level.
- ½ cup ALL-PURPOSE FLOUR: This thickens our soup, creating that delicious creamy texture.
- 1 cup FRESHLY GRATED PARMESAN CHEESE: This adds a salty, nutty flavor that deeply enriches the soup.
- 1 ½ cups HALF AND HALF (or whole milk): This makes the soup luxuriously creamy.
- 1 teaspoon SALT: Essential for enhancing all the flavors.
- ¼ teaspoon FRESHLY GROUND BLACK PEPPER: To add a hint of heat and depth.
- ¼ cup CHOPPED FRESH BASIL: For garnish and a fresh burst of flavor when serving.
SUBSTITUTIONS AND TIPS
Need a swap? If you’re looking for alternatives, here are a few ideas:
- For a vegetarian option, swap the chicken broth with vegetable broth; it will still be comforting and flavorful!
- If you want a lighter soup, you can use 1 ½ cups of whole milk instead of half and half, though it won’t be quite as rich.
- Don’t have all the fresh herbs? Try using herb seasoning blend instead; it still captures that aromatic essence.
- In a pinch, you could use canned crushed tomatoes instead of diced for a smoother base, but be mindful of the seasoning, as they can be more acidic.
KITCHEN TOOLS YOU’LL NEED
- Large soup pot (6-quart works great)
- Immersion blender or regular blender (if using regular blender, be careful with hot liquid)
- Measuring cups and spoons
- Whisk (for making the roux)
- Wooden spoon (for stirring)
- Ladle (for serving)
HOW TO MAKE CREAMY TOMATO BASIL SOUP
Let’s dive into creating this cozy Creamy Tomato Basil Soup. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for a creamy, velvety soup that makes your heart sing!
Sauté the Veggies for Flavor Base
First, add 1 tablespoon of olive oil to a large soup pot over medium-high heat. Once hot, toss in the carrots, onions, and celery and sauté them for a few minutes until they become tender and aromatic. This step is key—the veggies will impart their fantastic flavors into the soup!
Build the Tomato Base
Next, add the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil into the pot. Bring to a gentle boil and cook for several minutes, allowing the flavors to mingle and the vegetables to soften. You want all those vibrant tomato flavors to shine through!
Blend to Silky Perfection
Now, use an immersion blender (or carefully transfer to a regular blender in batches) to puree the soup until smooth. This step is optional if you prefer a chunkier soup! Once blended, return the soup to the pot, and we’ll start making it creamy!
Create the Roux for Richness
In a separate pot, prepare the roux. Add ½ cup of butter to the pot over medium-low heat and allow it to melt. Stir in ½ cup of flour and whisk together constantly for about 10 minutes or until it turns a lovely golden brown. You’ll know it’s ready when it smells toasty and delicious!
Combine Roux with Soup
Next, add a big ladle full of the soup to the roux—it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. This helps to incorporate the roux into the soup without clumping, creating that dreamy creamy consistency we’re after!
Stir in Rich Flavors
Then, stir in 1 cup of freshly grated parmesan cheese, 1 ½ cups of half and half, 1 teaspoon of salt, ¼ teaspoon of black pepper, and ¼ cup of chopped fresh basil. Add additional oregano and basil if needed, to taste. This combination fills the soup with layers of flavor; just wait until you get a whiff!
Heat Through and Taste
Cook for a few more minutes, allowing everything to warm through and meld together. If you need to adjust the seasoning, now’s your time! Trust me; taste-testing is one of life’s great pleasures.
Store the Goodness
Once cooled, store the tomato basil soup covered in the refrigerator for up to one week. You can enjoy the leftovers as much as the first round!
Optional Inspiration: Try It in a Bread Bowl!
Finally, try it served in a yummy homemade bread bowl! There’s something so delightful about scooping up rich soup with fresh, crusty bread!
HOW TO STORE CREAMY TOMATO BASIL SOUP
This leftover soup is a real treat. Let it cool completely before transferring it into an airtight container; it can stay at room temperature for up to 2 hours. In the refrigerator, it’s good for about 3-4 days. For freezing, stash it away for 2-3 months; just thaw it overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring occasionally until warm.
TIPS FOR SUCCESS
- Use fresh ingredients for the best flavor. Ripe tomatoes make all the difference!
- Gradually add the roux to the soup to prevent clumping. This helps achieve that creamy texture you’re aiming for.
- If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.
- Always taste and adjust seasonings to make it your own!
- For the ultimate finishing touch, sprinkle with extra parmesan and basil before serving.
SERVING SUGGESTIONS
- Serve with a fresh garden salad for a light lunch.
- Pair with crusty homemade bread for a cozy, comforting dinner.
- Garnish with a drizzle of olive oil or a dollop of sour cream for added richness.
- Enjoy with a glass of crisp Sauvignon Blanc or a light red wine.
- Try a sprinkle of red pepper flakes for a kick of heat!
There you have it! Enjoy your Creamy Tomato Basil Soup with warmth and love—it’s sure to become a favorite in your home too!
