Name: Creamy Tomato Basil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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; Freshly grated Parmesan cheese

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

Scale

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