Creamy Tomato Basil Soup: 7 Comforting Secrets Unveiled

There’s something incredibly comforting about a warm bowl of Creamy Tomato Basil Soup, isn’t there? It’s like a hug in a bowl! This rich and velvety soup is perfect for cozy nights in, casual get-togethers, or even a lovely dinner party. I often whip it up when the weather turns chilly, and the aroma fills my kitchen, wrapping me in a nostalgic embrace of home-cooked goodness.

The best part? It’s so versatile! Whether you serve it with a crunchy grilled cheese for a classic lunch or ladle it into a fancy bread bowl for a dinner gathering, it never fails to impress. And trust me, the fresh basil adds a burst of flavor that elevates the dish beyond your average tomato soup. So, let’s dive into this delightful recipe that’s sure to become a staple in your kitchen, just like it is in mine!

Ingredients List

Gathering the right ingredients is essential for the best Creamy Tomato Basil Soup. Here’s what you’ll need:

• 1 Tablespoon olive oil
• 2 (14.5 oz) cans diced tomatoes, with juice
• 1 cup finely diced carrots (about 2 carrots)
• 1 cup finely diced onion (about 1 small onion)
• 1 cup finely diced celery (about 3 ribs)
• 2 Tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil leaves
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 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

Make sure you have everything ready to go before you start cooking. It makes the process so much smoother and more enjoyable!

How to Prepare Creamy Tomato Basil Soup

Now, let’s get to the fun part – making that delicious Creamy Tomato Basil Soup! The process is pretty straightforward, and I promise you, the end result is totally worth it. Grab your ingredients, and let’s get cooking!

Sautéing the Vegetables

Start by heating 1 tablespoon of olive oil in a large soup pot over medium-high heat. Once the oil is shimmering, toss in the finely diced carrots, onion, and celery. Sauté these aromatic veggies for about 5–7 minutes until they soften up and the onion turns a lovely translucent color. This step is crucial because it builds the flavor base for your soup. You’ll love the way your kitchen starts to smell!

Combining Ingredients

Next up, it’s time to add the stars of the show! Stir in the two cans of diced tomatoes (with their juicy goodness), along with 2 tablespoons of tomato paste, 4 cups of low-sodium chicken broth, 1 teaspoon of dried oregano, and 1 1/2 teaspoons of dried basil leaves. Give everything a good stir and bring this mixture to a gentle boil. Once it bubbles away, let it simmer for about 10 minutes until all the veggies are tender and the flavors meld together beautifully.

Blending the Soup

Now, here comes the fun part – blending! If you have an immersion blender, simply blend the soup right in the pot until it’s smooth and creamy. You can also carefully transfer it in batches to a blender if that’s what you have. Just be cautious of the hot liquid! Once blended, return the mixture to the pot for the next steps.

Preparing the Roux

In a separate pot, melt 1/2 cup of butter over medium-low heat. Once it’s melted and bubbly, whisk in 1/2 cup of all-purpose flour. Keep whisking constantly for about 10 minutes until the mixture turns a nice golden brown. This is called a roux, and it’s what will thicken your soup and give it that dreamy creamy texture!

Mixing Roux with Soup

Now, it’s time to bring everything together! Ladle some of your soup into the roux to form a smooth paste, stirring until combined. Gradually add more soup, stirring until it’s all mixed in and smooth. Then, pour this luscious mixture back into the soup pot, stirring to incorporate. You’ll see the soup start to thicken beautifully.

Final Touches

Finally, let’s elevate this soup to the next level! Stir in 1 cup of freshly grated parmesan cheese, 1 1/2 cups of half and half (or whole milk), 1 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 cup of chopped fresh basil. Taste and adjust the seasoning if needed. Let it simmer for a few more minutes until everything is heated through, and then serve it up hot. Enjoy every comforting spoonful!

Tips for Success

To make sure your Creamy Tomato Basil Soup turns out perfectly every time, here are some of my favorite tips! First, don’t rush the sautéing step; letting the vegetables soften and release their flavors is key to a rich soup base. If you prefer a smoother texture, blend the soup longer until it’s silky. But if you like a bit of chunkiness, just blend half of it and leave the rest as is!

If you want to keep it vegetarian, feel free to substitute the chicken broth with vegetable broth – it works beautifully! And when it comes to the cheese, parmesan is fantastic, but feel free to experiment with other cheeses like mozzarella for a different twist. Lastly, if you’re prepping ahead, consider freezing the soup without the cream and cheese. Just add those after reheating to avoid any curdling. Trust me, these little tweaks will elevate your soup game!

Nutritional Information

When you whip up a bowl of Creamy Tomato Basil Soup, you’re not just treating your taste buds; you’re also getting some nourishment! Here’s an estimated breakdown of the nutritional values per serving (1 cup):

• Calories: 264
• Fat: 20g
• Protein: 7g
• Carbohydrates: 13g
• Sugar: 7g
• Sodium: 1095mg
• Fiber: 2g
• Cholesterol: 50mg

Keep in mind that these values are estimates and can vary based on ingredient brands and preparation methods. Enjoy this comforting soup knowing it’s packed with flavor and a bit of nutrition!

Why You’ll Love This Recipe

• It’s incredibly quick and easy to make, perfect for busy weeknights!
• This soup is rich and creamy, providing that cozy comfort we all crave.
• Fresh basil adds a vibrant flavor that elevates it beyond your typical tomato soup.
• It’s versatile – enjoy it on its own, with a sandwich, or in a bread bowl!
• This recipe is easily adaptable, allowing for ingredient substitutions based on what you have on hand.
• Leftovers taste even better the next day, making it a great make-ahead meal!

FAQ Section

Got questions about making the best Creamy Tomato Basil Soup? I’ve got you covered! Here are some common queries that might pop up:

Q1: Can I make this soup vegan?
Absolutely! Just swap the butter for vegan butter and use vegetable broth instead of chicken broth. You can also omit the parmesan or use a vegan cheese alternative for that cheesy goodness.

Q2: How can I thicken the soup without using flour?
If you want a gluten-free option, you can use cornstarch instead. Just mix a tablespoon of cornstarch with a bit of cold water, then stir it into the soup as it simmers until it thickens.

Q3: Can I use fresh tomatoes instead of canned?
Definitely! If you’re lucky enough to have fresh tomatoes, use about 2 pounds. Just chop them up and adjust the cooking time until they soften up nicely.

Q4: How long will this soup last in the fridge?
Your Creamy Tomato Basil Soup will stay fresh in the fridge for about 3–4 days. Just make sure to store it in an airtight container!

Q5: Is it okay to freeze the soup?
Yes, but I recommend freezing it without the cream and cheese. Add those ingredients after reheating to keep the texture smooth and creamy. Enjoy your cooking!

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