Tomato Basil Soup

Tomato Basil Soup is one of those recipes that fills the kitchen with a comforting aroma long before the first spoonful. I love making this version because the vegetables are gently sautéed first, then simmered with tomatoes, herbs, and broth before being finished with a creamy Parmesan mixture.

The result is rich, smooth, and full of savory tomato flavor, with fresh basil adding a bright finish. It is especially delicious served warm with crusty bread or tucked into a homemade bread bowl for a cozy meal.

Key Ingredients in Tomato Basil Soup

When I prepared this soup, each ingredient played an important role in building its flavor and creamy texture.

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

½ cup butter

½ cup all-purpose flour

1 cup freshly grated parmesan cheese

1½ cups half and half, (or whole milk)

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

How to Make Tomato Basil Soup Step-by-Step

• Heat the olive oil in a large soup pot over medium-high heat. Add the finely diced carrots, onion, and celery. Sauté for a few minutes until the vegetables begin to soften and the kitchen smells wonderfully savory.
• Stir in the diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil. Bring everything to a gentle boil, then cook until the vegetables are tender.
• For a smooth texture, use an immersion blender to puree the soup directly in the pot. You can also use a regular blender, working in batches if necessary. If you prefer a little texture, simply skip this step.
• In a separate pot, melt the butter over medium-low heat. Whisk in the flour and continue stirring for about 10 minutes, until the roux turns a beautiful golden brown.
• Add one large ladleful of hot soup to the roux and stir. The mixture will become thick at first. Gradually add a few more ladlefuls, stirring until smooth.
• Pour the roux mixture into the soup pot and stir well to combine. This step gives the soup its wonderfully creamy consistency.
• Add the freshly grated Parmesan, half and half, salt, freshly ground black pepper, and chopped fresh basil. Stir everything together and cook for a few more minutes until heated through.
• Taste the soup and adjust the oregano, basil, salt, or pepper if needed. Serve hot with crusty bread or in a homemade bread bowl.

Tomato Basil Soup Recipe at a Glance

Frequently Asked Questions

Can I make Tomato Basil Soup without blending it?

Yes. Blending is optional. If you enjoy a soup with more texture, you can leave the cooked vegetables and tomatoes as they are.

Can I use whole milk instead of half and half?

Yes. Whole milk works well as a substitute. The soup may be slightly lighter, but it will still have a creamy and satisfying texture.

How long does Tomato Basil Soup last in the refrigerator?

Store the cooled soup in a covered container in the refrigerator for up to one week. Reheat it gently on the stovetop, stirring occasionally.

What can I serve with Tomato Basil Soup?

I especially enjoy serving it with crusty bread, grilled cheese, or a homemade bread bowl. The bread is perfect for soaking up every bit of the creamy tomato broth.

Conclusion

This Tomato Basil Soup is a comforting homemade recipe that combines rich tomatoes, tender vegetables, Parmesan, creaminess, and fragrant basil in every spoonful. After preparing it, I found that a simple loaf of crusty bread was all I needed to turn this cozy soup into a satisfying meal.