Oh, let me tell you, nothing warms the soul quite like a bowl of creamy tomato basil soup—it’s like a hug in a bowl! I remember the first time I made this recipe; the aroma of fresh basil wafting through the kitchen was simply intoxicating. It’s quick, it’s easy, and honestly, it’s like a little piece of culinary magic.
Steps
- Heat oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery, and sauté for a few minutes until they start to soften.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot. Bring the mixture to a gentle boil and cook until the vegetables are tender.
- Use an immersion blender or a regular blender to puree the soup until it is smooth. Return the pureed soup to the pot if you used a regular blender.
- In another pot, melt butter over medium-low heat. Stir in flour and whisk continuously for about 10 minutes until the roux turns golden brown.
- Gradually add a ladle of soup to the roux, forming a thick paste. Slowly incorporate more soup until the mixture is smooth, and then combine it with the soup pot.
- Stir in Parmesan cheese, half and half, salt, pepper, and additional oregano and basil if desired. Cook for a few more minutes until the soup is warmed through.
- For the slow cooker method, place diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil in the slow cooker. Cook on low for 5-6 hours until the vegetables are soft.
- Thirty minutes before the slow cooker soup is ready, prepare the roux as described in step 4. Mix the roux with some soup from the slow cooker, then return it to the rest of the soup.
- Blend the slow cooker soup until smooth, and then add Parmesan cheese, half and half, salt, pepper, and additional herbs. Cook for another 20-30 minutes on low.
- To freeze, omit the cream and cheese before freezing the soup. Add them only after reheating to prevent curdling.
%70263%
Ingredients
- Olive oil
- 2 medium carrots, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 cans (28 ounces each) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 cup half and half (or milk)
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Nutritional Values
Calories: 264kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1095mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3445IU | Vitamin C: 12.5mg | Calcium: 226mg | Iron: 1mg
FAQ
- Can I make this Tomato Basil Soup in a slow cooker?
- Yes, you can prepare this soup in a slow cooker. Simply add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5-6 hours until the flavors blend and the vegetables are tender. Follow the remaining steps as instructed in the recipe.
- How do I store and freeze Tomato Basil Soup?
- Store the soup in an airtight container in the refrigerator for 4-5 days. If you wish to freeze it, do so without the cream and cheese to prevent curdling. Add them after reheating.
- Is there a gluten-free option for this recipe?
- To make this soup gluten-free, replace the regular flour with gluten-free all-purpose flour when preparing the roux.
- Can I use the Instant Pot to make this soup?
- Yes, the Tomato Basil Soup can also be made in an Instant Pot. Follow the initial steps of adding ingredients and then use the Instant Pot according to its soup-making settings.
- Does this soup taste better if prepared in advance?
- Indeed, this Tomato Basil Soup often tastes even better the next day, making it an excellent option for meal prep or preparing in advance.
Tips
- For a smoother soup texture, use an immersion blender directly in the pot; if using a regular blender, blend the soup in batches to avoid overfilling and spills.
- When making the roux, ensure constant whisking for about 10 minutes until it reaches a golden brown color to enhance the soup’s flavor and thickness.
- To prevent curdling when freezing, omit the cream and cheese before freezing the soup. Add them only after reheating the soup.
- Enhance the soup’s flavor by adding fresh basil and oregano to taste before serving, allowing the herbs to infuse the soup fully.
Equipment
- Immersion Blender or Regular Blender
- Slow Cooker (if planning to use this method)
- Instant Pot (if planning to use this method)