Name: Creamy Tomato Basil Soup Recipe: Comfort in a Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 2 (14.5 oz) 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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When it comes to comfort food, nothing beats a warm bowl of creamy tomato basil soup. Rich, velvety, and bursting with fresh herb flavors, this soup is perfect for cozy dinners, quick lunches, or as an elegant starter for a dinner party. Its smooth texture paired with the freshness of basil and the richness of parmesan makes it a crowd-pleaser any time of the year.

Why You’ll Love This Recipe

This creamy tomato basil soup balances the acidity of ripe tomatoes with the sweetness of sautéed vegetables and the creaminess of half and half and butter. The fresh basil brings an aromatic lift that makes each spoonful refreshing yet indulgent. Unlike canned soups, this homemade version is full of real ingredients, with a homemade roux that creates a luscious, silky texture. Plus, it’s easy to make and can be prepared ahead, making it a perfect go-to recipe for busy weeknights.

Creamy Tomato Basil Soup Recipe: Comfort in a Bowl

Ingredients

1 tablespoon olive oil
2 (14.5 oz) 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

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large soup pot over medium-high heat. Add the finely diced carrots, onions, and celery. Sauté for a few minutes until the vegetables soften and the onions become translucent.

Step 2: Add Tomatoes and Herbs

Stir in the diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil and simmer for several minutes until the vegetables are tender and flavors meld.

Step 3: Blend the Soup (Optional)

For a smooth texture, use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender. Puree until smooth, then return the soup to the pot.

Step 4: Prepare the Roux

In a separate pot, melt the butter over medium-low heat. Gradually whisk in the flour and cook, stirring constantly, for about 10 minutes until the roux turns a golden brown color. This will give your soup a rich, nutty depth.

Step 5: Combine Roux and Soup

Add a ladleful of the hot soup to the roux to temper it—it will thicken into a paste. Add a few more ladles of soup, stirring to smooth the mixture. Pour the roux mixture back into the soup pot and stir well to combine.

Step 6: Add Cheese and Cream

Stir in the grated Parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Taste and adjust seasoning with extra oregano or basil if desired. Heat the soup through, but do not boil once the cream is added.

Variations

For a vegan version, substitute butter with olive oil or vegan margarine, use vegetable broth, and swap the half and half with coconut milk or cashew cream. Omit Parmesan or use a vegan cheese alternative.
Add a pinch of red pepper flakes for a spicy kick.
Stir in cooked pasta, rice, or beans to make the soup heartier and more filling.

Heating and Storage

Store leftover soup in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. Avoid boiling after reheating to prevent curdling.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need about 3 pounds of ripe tomatoes. Roast or simmer them first to enhance sweetness and flavor.

Is it necessary to blend the soup?

No, blending is optional. The soup tastes great chunky or smooth depending on your preference.

Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I substitute for half and half?

Whole milk, cream, or non-dairy alternatives like coconut milk or cashew cream work well.

Can I make this soup dairy-free?

Yes, omit butter and Parmesan and use plant-based substitutes.

Why is the roux important?

The roux thickens the soup and adds a rich, nutty flavor.

How long does it take to make this soup?

About 40 minutes total, including prep and cooking.

Can I add other herbs?

Fresh thyme or rosemary pairs well, but add sparingly.

Can I prepare the soup ahead of time?

Yes, it tastes even better the next day as flavors meld.

What’s the best way to reheat leftovers?

Warm gently on the stove over medium-low heat, stirring frequently.

Conclusion

This creamy tomato basil soup is a timeless classic that’s easy to prepare and endlessly satisfying. With fresh vegetables, fragrant herbs, and a luscious creamy base, it’s a perfect dish for warming up on chilly days or impressing guests with homemade goodness. Whether served smooth or chunky, with a sprinkle of Parmesan or fresh basil, this soup is sure to become a staple in your recipe collection.