Description
Indulge in the rich and comforting flavors of this Creamy Tomato Basil Soup. Made with wholesome ingredients and bursting with the goodness of tomatoes and aromatic basil, this soup is a perfect pick-me-up for any occasion.
Ingredients
Units
Scale
For the Soup:
- 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
For the Roux:
- 1/2 cup butter
- 1/2 cup all-purpose flour
For Finishing the Soup:
- 1 cup freshly grated parmesan cheese
- 1 1/2 cups half and half (or whole milk)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Instructions
- Sauté Vegetables: In a large soup pot over medium-high heat, sauté carrots, onions, and celery in olive oil.
- Cook Soup: Add tomatoes, tomato paste, chicken broth, oregano, and basil. Simmer until vegetables are tender. Blend until smooth.
- Prepare Roux: In a separate pot, melt butter, stir in flour to make a golden brown roux. Slowly add soup to roux, stirring to combine.
- Finish Soup: Stir in parmesan, half and half, salt, pepper, and basil. Adjust seasoning to taste. Cook until warmed through.
- Serve: Refrigerate leftovers. Enjoy with a bread bowl!
Notes
- Slow Cooker: Follow steps for slow cooking. Finish with step three.
- Freezer Instructions: Omit cream and cheese before freezing; add after reheating.
- Gluten-free: Use gluten-free all-purpose flour for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
