Lu-Ann Simon October 10, 2025

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Creamy Tomato Basil Soup

Name: Creamy Tomato Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 (14.5 ounce) 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; 1 ½ teaspoons dried basil leaves; ½ cup butter; ½ cup all-purpose flour; 1 cup freshly grated parmesan cheese; 1 ½ 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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There’s something irresistibly comforting about a bowl of creamy tomato basil soup, especially on a chilly afternoon. The rich, velvety texture hugs your senses, while the aromatic basil dances playfully with the acidity of ripe tomatoes. Whether you’re sitting by the fire, gathering with friends on a rainy day, or simply enjoying a quiet moment at home, this soup has a way of brightening even the dreariest of days. It’s not just a meal; it’s a warm embrace, perfect for pairing with toasted bread or a fresh salad.

Reasons to Love Creamy Tomato Basil Soup

With a blend of simplicity and richness, creamy tomato basil soup stands out for numerous reasons. Here are a few highlights:

It’s easy to whip up, even on a busy weeknight.
The ingredients come together to create layers of flavor that feel gourmet.
It’s wonderfully versatile, satisfying as an appetizer or a hearty meal.
Perfectly pairs with a variety of breads and salads for a complete dining experience.

Gather These Ingredients

Before you get started, make sure you have the essential components to bring this creamy tomato basil soup to life. While the main ingredients shine in their roles, feel free to experiment with any substitutions if you wish. Here’s what you’ll need:

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
1 ½ cups half and half (or whole milk)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh basil

Step by Step

First, heat up a large soup pot over medium-high heat and add the olive oil. Once hot, toss in the carrots, onions, and celery, sautéing them for a few minutes until they soften and your kitchen starts to smell delightful.
Next, add in the diced tomatoes along with their juice, the tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and let it cook for several minutes, until the vegetables become tender and the flavors meld beautifully.
Then, take an immersion blender or a regular blender to puree the soup until smooth. If using a standard blender, you may need to do this in batches. This step is optional if you prefer a chunkier soup. Return the smooth mixture back into the soup pot.
In a separate pot, get started on the roux. Add the butter and melt it over medium-low heat. Stir in the flour and whisk together continuously for about 10 minutes, until the roux develops a lovely golden brown color.
Now, add a generous ladle full of your soup to the roux. It will start to thicken into a paste. Stir in a few more scoops to ensure it blends smoothly before adding the entire roux mixture back into the soup pot.
Finally, stir in the parmesan cheese, half and half, salt, black pepper, and fresh basil. Taste and adjust with extra oregano and basil if desired. Let the soup cook for a few more minutes until everything is warmed through.

Prep time is around 15 minutes, cook time is about 30 minutes, totaling approximately 45 minutes. This recipe serves about six people and contains approximately 400 Kcal per serving.

Plan Ahead

This creamy tomato basil soup can be easily prepped in advance. You can chop the vegetables a day before and store them in airtight containers in the fridge. Additionally, you can prepare the soup itself ahead of time without adding the cream or cheese. Once it’s cooled, store it covered in the fridge and just heat it up when ready to eat, adding the final ingredients just before serving.

How to Store Leftovers

For storing leftovers, keep the creamy tomato basil soup in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it. Portion out the soup into freezer-safe containers, leaving a little space at the top since it will expand when frozen. When you’re ready to enjoy it, gently reheat on the stove over low heat, stirring occasionally. To maintain freshness, always taste the soup before serving – it might need a pinch of salt or fresh basil to brighten it up again!

Perfect Pairings

What can enhance a warm bowl of creamy tomato basil soup? Here are a few delightful suggestions:

Grilled cheese sandwiches: The cheesy, gooey addition is a classic choice that complements the soup’s flavors beautifully.
Crusty sourdough bread: Perfect for dipping, it adds a delightful crunch to each bite.
Fresh garden salad: A light salad can balance the richness of the soup with refreshing crispness.
Garlic bread: The buttery garlic flavor enhances the savory notes of the soup.
Cheese quesadillas: These are melty and satisfying, making them a wonderful partner to your soup.

Make It Your Own

This recipe is wonderfully adaptable; here are a few modifications you can try:

Use fresh tomatoes instead of canned for a more vibrant flavor.
Add a pinch of red pepper flakes for a kick of heat.
Experiment with different cheeses like Gruyère or goat cheese for unique flavors.
Incorporate roasted garlic for a deeper, richer taste.
Swap half and half for coconut milk to create a dairy-free version.
Add vegetables like bell peppers or zucchini for extra nutrition and texture.

Cook’s Notes and Secrets

For perfect results, keep these tips in mind:

Choose ripe, high-quality tomatoes for the best flavor.
Ensure your roux is cooked well for a rich base; it should be golden brown, not dark.
Don’t rush the simmering process; allowing the ingredients to meld is key for flavor.
Always taste before serving, and adjust seasoning as necessary.
For a restaurant-quality finish, garnish each bowl with a drizzle of olive oil or extra basil.

Your Questions, Answered

Can I make this soup vegan? Yes! Substitute the chicken broth with vegetable broth, use plant-based butter and swap the cream for coconut milk or a cashew cream alternative.
How can I add protein to creamy tomato basil soup? You can stir in some cooked and shredded chicken, or add white beans for a hearty boost.
Can I freeze creamy tomato basil soup? Absolutely! Just remember not to add the cream or cheese until you’re ready to serve.
What can I do if my soup is too thick? If the soup is too thick, gradually stir in additional chicken broth or water until it reaches your desired consistency.
What’s the best way to adjust seasoning? Always start with a little salt and pepper, taste, and build up gradually to avoid over-seasoning.

Final Thoughts

Creamy tomato basil soup is not just a dish; it’s a comforting embrace, calling you back to cozy moments with family and friends. This soup is an effortless classic that will find its way into your rotation, perfect for any occasion. So don’t wait; gather your ingredients and make a pot of this delicious soup soon – you deserve a warm bowl full of goodness!

Creamy Tomato Basil Soup

Author: lu-ann
Total Time: 45
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting bowl of creamy tomato basil soup, perfect for chilly afternoons and pairs beautifully with bread or salad.

Instructions

Heat a large soup pot over medium-high heat and add the olive oil. Sauté the carrots, onions, and celery until softened.
Add the diced tomatoes (with juice), tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender.
Puree the soup using an immersion or stand blender until smooth, returning it back to the pot.
In a separate pot, melt the butter over medium-low heat. Stir in the flour to create a roux and cook until golden brown.
Add a ladleful of soup to the roux to thicken, then mix the entire roux back into the soup pot.
Stir in the parmesan cheese, half and half, salt, black pepper, and fresh basil. Let cook for a few more minutes until warmed through.