Description
Indulge in the rich and comforting flavors of this Creamy Tomato Basil Soup. Made with a blend of aromatic herbs, fresh vegetables, and creamy goodness, this soup is a perfect balance of savory and sweet. Whether served on a chilly evening or as a starter for a special meal, this soup is sure to impress.
Ingredients
Units
Scale
Soup:
- 1 Tablespoon olive oil
- 2 14.5 ounce cans diced tomatoes , with the 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 1/2 teaspoons dried basil leaves
Roux:
- 1/2 cup butter
- 1/2 cup all-purpose flour
Finishing Touches:
- 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
Instructions
- Sauté Vegetables: Add oil to a large soup pot over medium-high heat. Sauté carrots, onions, and celery until softened.
- Simmer Soup: Add tomatoes, tomato paste, chicken broth, oregano, and basil. Simmer until vegetables are tender.
- Puree Soup: Blend the soup until smooth, then return to the pot.
- Make Roux: In a separate pot, make a roux with butter and flour until golden.
- Combine: Mix a ladle of soup into the roux, then add to the soup pot. Stir in cheese, half and half, salt, pepper, and basil.
- Adjust and Serve: Season to taste and heat through. Serve warm with additional herbs if desired.
Notes
- Slow Cooker: Follow steps for slow cooking.
- Freezer Instructions: Omit cream and cheese before freezing.
- Gluten-free Adaptations: Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
