Creamy Tomato Basil Soup – A Cozy Classic for Chilly Days
Nothing beats a warm, comforting bowl of Creamy Tomato Basil Soup on a cool day. This classic soup, with its rich flavors of tomatoes, fresh basil, and a touch of Parmesan, brings both comfort and satisfaction. Whether you’re pairing it with a grilled cheese or enjoying it on its own, this recipe delivers the ideal balance of creamy and savory.
Why This Tomato Basil Soup is Special
With a mix of fire-roasted tomatoes, aromatic herbs, and fresh vegetables, this soup brings bold flavor to every spoonful. Unlike canned soups, this homemade version is bursting with nutrients from fresh celery, carrots, garlic, and a hearty broth base. Plus, the added Parmesan and a touch of cream make it extra indulgent.
Creamy Tomato Basil Soup Recipe
Ingredients
- 4 stalks celery, chopped into thirds
- 4 medium carrots, peeled and chopped into thirds
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low-sodium chicken broth
- 2 (14 oz.) cans fire-roasted diced tomatoes with juice
- 1 tablespoon dried basil or 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon EACH dried parsley, black pepper
- Pinch of red pepper flakes (optional)
- 1 bay leaf
- 1-2 cups milk, half and half, or heavy cream
- 1 cup freshly grated Parmesan cheese
Optional Garnish: Freshly grated Parmesan cheese
Directions
- Prep the Vegetables
Add the celery, carrots, onion, and garlic to a food processor and pulse until finely minced (or mince by hand if preferred). - Cook the Base
Melt the butter with olive oil in a large Dutch oven or soup pot over medium heat. Increase to medium-high and add the minced vegetables. Sauté for about 4 minutes. Sprinkle in the flour and stir constantly for an additional minute to create a roux. - Add Broth and Seasonings
Gradually whisk in the chicken broth, followed by the fire-roasted tomatoes and all seasonings, including the bay leaf. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15 minutes or until the carrots are tender. - Add Cheese and Cream
Stir in the Parmesan cheese, whisking until smooth. Add milk, half and half, or cream, and let the soup simmer on low for an additional 15-20 minutes, stirring occasionally. For a thicker or thinner consistency, adjust with more broth or cream as desired. Remove the bay leaf. - Blend for Creaminess
For a smooth soup, use an immersion blender or work in batches to puree the soup in a blender. Be sure to allow steam to escape when blending to avoid accidents. - Serve and Garnish
Ladle the soup into bowls, garnish with freshly grated Parmesan cheese if desired, and serve hot.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: 290 kcal per serving
- Servings: 6 servings
Serving Suggestions
- Serve this Creamy Tomato Basil Soup with a toasted baguette, crusty bread, or a classic grilled cheese sandwich.
- Pair with a light side salad for a balanced meal.
- For a special touch, drizzle with a bit of basil pesto or top with homemade croutons.
Storage Tips
This soup keeps well for up to 4 days in the refrigerator, making it perfect for meal prep. For longer storage, freeze in an airtight container for up to 3 months. Reheat on the stovetop, adding a splash of cream or broth as needed.
Final Thoughts
This Creamy Tomato Basil Soup is a timeless favorite, perfect for cozy dinners or when you need a little comfort in a bowl. Its velvety texture and robust flavor make it a dish you’ll come back to all season long. Give it a try, and savor the delicious simplicity of homemade soup!
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Creamy Tomato Basil Soup
- Total Time: 55 minutes
- Yield: 6 1x
Description
This Creamy Tomato Basil Soup combines the sweetness of fire-roasted tomatoes with the freshness of basil, creating a smooth and flavorful dish. The addition of Parmesan cheese gives it a rich, velvety texture that makes each spoonful feel like a comforting embrace. With simple ingredients and a short cooking time, it’s the perfect meal to enjoy on chilly days.
Ingredients
4 stalks celery, chopped into thirds
4 medium carrots, peeled and chopped into thirds
1/2 large onion, peeled and quartered
3 cloves garlic, peeled
3 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
4 cups low sodium chicken broth
2 (14 oz.) cans fire-roasted diced tomatoes with juice
1 tablespoon dried basil or ¼ cup fresh basil, chopped
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon salt
1/2 teaspoon EACH dried parsley, black pepper
Pinch of red pepper flakes (optional)
1 bay leaf
1–2 cups milk, half and half, or heavy cream
1 cup freshly grated Parmesan cheese
Garnish (optional):
Freshly grated Parmesan cheese
Instructions
Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced, or mince by hand.
Melt butter with olive oil in a large Dutch oven or soup pot over medium heat. Turn heat to medium-high and sauté the minced vegetables for about 4 minutes. Sprinkle in flour and cook for an additional minute, stirring constantly.
Gradually whisk in the chicken broth, followed by the fire-roasted tomatoes and all seasonings, including the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the carrots are tender.
Add the Parmesan cheese and whisk until smooth. Stir in milk, half and half, or cream, and let the soup simmer on low for an additional 15-20 minutes, stirring occasionally. Adjust the consistency with more chicken broth or cream as desired. Remove the bay leaf.
If you prefer a smoother soup, use an immersion blender or work in batches to puree the soup in a blender until smooth. Be cautious to allow steam to escape when using a blender to avoid accidents.
Garnish with freshly grated Parmesan cheese and serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 290