Description
A comforting bowl of creamy tomato basil soup, packed with fresh ingredients and a velvety texture that every family will adore.
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 ½ 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
Instructions
- In a large soup pot over medium-high heat, add the olive oil. Once hot, toss in the diced carrots, onion, and celery. Sauté for about 5 minutes, allowing the veggies to soften.
- Stir in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and let it cook until the vegetables are tender.
- Blend the soup using an immersion blender or in a regular blender for a smooth texture.
- In a separate small pot, melt the butter over medium-low heat to create a roux. Stir in the flour, whisking constantly for about 10 minutes until golden brown.
- Add a ladle of the soup to the roux, stirring to form a thick paste. Gradually incorporate more soup until smooth, then return to the soup pot, stirring to combine.
- Mix in the Parmesan cheese, half and half, salt, black pepper, and fresh basil. Adjust seasoning to taste and heat through for a few more minutes.
- Enjoy warm, optionally served in a bread bowl with a sprinkle of fresh basil!
Notes
For added depth of flavor, roast the tomatoes before adding them to the soup. This recipe is a fantastic make-ahead dish as flavors develop after a day in the fridge.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg