Description
This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it’s loaded with hidden vegetables.
Ingredients
Scale
- 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 microbial-rennet 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
- Sauté: Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
- Simmer: Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
- Puree: Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
- Roux: In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Combine: 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. Add the roux mixture to soup pot and stir to combine.
- Finish: Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
Notes
Store tomato basil soup covered in the refrigerator for up to one week. Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to slow cooker; cook on low for 5-6 hours, then follow roux and blending steps. Freezer: Leave out the cream and shredded cheese before freezing; add them after reheating to prevent curdling. Gluten-free: Use gluten-free all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 1095 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg