Description

Homemade creamy tomato basil soup with fresh vegetables, fragrant herbs, and a rich roux for silky texture. An easy and comforting classic perfect for any season.

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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Instructions

Heat olive oil in a large pot over medium-high heat. Add carrots, onions, and celery; sauté until softened.
Add diced tomatoes, tomato paste, broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender.
Blend soup until smooth if desired; return to pot.
In a separate pot, melt butter over medium-low heat. Whisk in flour and cook until golden brown (about 10 minutes).
Temper roux by adding ladlefuls of soup, then combine roux with soup pot.
Stir in Parmesan, half and half, salt, pepper, and fresh basil. Heat through gently and serve.

Notes

Use low-sodium broth to control saltiness.
Avoid boiling after adding cream to prevent curdling.
Soup keeps well refrigerated for up to one week.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Main Dish
Method: Stovetop
Cuisine: Italian-Inspired