Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is rich, velvety, and full of comforting flavor. Made with simple ingredients like tomatoes, carrots, and basil, it’s the ultimate bowl of coziness perfect for a chilly evening or a quick, satisfying lunch. The smooth texture and subtle blend of herbs make this soup a family favorite that pairs beautifully with grilled cheese or fresh bread.

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Ingredients

• 1 Tablespoon olive oil
• 2 (14.5 oz) cans diced tomatoes, with 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
• 1½ 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
• ¼ cup chopped fresh basil

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Instructions

1. Sauté the Vegetables

In a large soup pot, heat the olive oil over medium-high heat.
Add carrots, onions, and celery, and sauté for 4–5 minutes until softened and fragrant.

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2. Add Tomatoes and Herbs

Stir in the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil.
Bring to a gentle boil, then reduce heat and simmer for about 10–15 minutes, until the vegetables are tender.

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3. Blend the Soup

Use an immersion blender to puree the soup directly in the pot until smooth.
(Alternatively, transfer to a blender in batches, blend until smooth, and return to the pot.)
If you prefer a chunkier soup, you can skip this step.

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4. Make the Roux

In a separate saucepan, melt the butter over medium-low heat.
Whisk in the flour and cook, stirring constantly, for about 10 minutes, until the roux turns a golden brown color.

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5. Combine the Roux and Soup

Add a ladleful of the hot soup into the roux, whisking until a thick paste forms.
Gradually add a few more scoops of soup, stirring until smooth.
Pour this mixture back into the soup pot and stir to combine thoroughly.

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6. Finish the Soup

Stir in the Parmesan cheese, half-and-half, salt, pepper, and fresh basil.
Simmer gently for a few minutes until warmed through and creamy. Taste and adjust seasoning as desired.

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7. Serve and Store

Serve hot, topped with extra basil or grated cheese if desired.
Store leftovers covered in the refrigerator for up to one week.

For a cozy touch, try serving it in a homemade bread bowl!

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Why You’ll Love This Recipe

• Rich and velvety: The roux and cream create an irresistibly smooth texture.
• Simple ingredients: Pantry staples come together for gourmet-level flavor.
• Full of vegetables: Packed with tomatoes, carrots, celery, and onions for a nutritious boost.
• Freezer-friendly: Perfect for make-ahead lunches or dinners.
• Comfort in a bowl: A perfect pairing with crusty bread or a melty grilled cheese.

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Tips

• Use fresh Parmesan: Pre-shredded cheese won’t melt as smoothly.
• Blend carefully: If using a blender, allow the soup to cool slightly and vent the lid to avoid splattering.
• Don’t rush the roux: Slow cooking develops a nutty flavor that deepens the soup’s taste.
• Adjust thickness: Add more broth for a thinner soup or simmer longer for a thicker texture.
• Add cream last: Stir in the dairy at the end to prevent curdling.

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Variations and Substitutions

• Vegan Option: Use olive oil instead of butter, coconut milk instead of cream, and vegetable broth instead of chicken broth.
• Roasted Tomato Soup: Roast the tomatoes and vegetables before simmering for extra depth.
• Spicy Tomato Basil Soup: Add a pinch of red pepper flakes or cayenne for heat.
• Cheesy Upgrade: Mix in mozzarella or white cheddar for extra creaminess.
• Herb Swap: Try fresh thyme, parsley, or tarragon instead of basil for a new flavor twist.

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FAQs

Can I make this soup ahead of time?
Yes! It stores beautifully in the fridge for up to 5 days and reheats well on the stove.

Can I freeze creamy tomato soup?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Can I use fresh tomatoes instead of canned?
Yes—use about 8–10 medium fresh tomatoes, peeled and chopped. Simmer longer (about 25–30 minutes) to develop flavor.

What can I use instead of half-and-half?
Whole milk, heavy cream, or even evaporated milk will all work well.

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Serving

Serve warm with a sprinkle of fresh basil, grated Parmesan, or a drizzle of olive oil.
It pairs beautifully with grilled cheese sandwiches, garlic bread, crackers, or a crisp green salad.

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Suggestions

• Top with croutons or crispy bacon bits for added crunch.
• Stir in a handful of baby spinach for color and nutrients.
• For a heartier meal, serve alongside roasted chicken or pasta.
• Use leftovers as a base for tomato pasta sauce or a creamy tomato risotto.