This creamy tomato basil soup is a comforting, restaurant-quality dish that’s brimming with flavor and loaded with hidden vegetables. With its velvety texture, savory notes of tomato, and fresh basil finish, this soup is perfect for a cozy dinner and even better the next day. It can be prepared on the stove, in a slow cooker, or in the Instant Pot for ultimate convenience.

Why You’ll Love This Recipe

Rich and comforting – Cream, parmesan cheese, and a perfectly cooked roux make the soup luxuriously smooth and flavorful.
Nutritious twist – Packed with carrots, celery, and onion, it sneaks in extra veggies without sacrificing taste.
Versatile cooking methods – Make it on the stove, in the slow cooker, or the Instant Pot to fit your schedule.
Perfect for meal prep – Tastes even better the next day and stores beautifully in the fridge or freezer (with tips to avoid curdling).
Family-friendly – Picky eaters will love the creamy, cheesy tomato flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
2 cans (14.5 ounces each) 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
1½ 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
¼ cup chopped fresh basil

Directions

Heat olive oil in a large soup pot over medium-high heat. Add carrots, onion, and celery; sauté for a few minutes until slightly softened.
Stir in diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender.
Purée the soup using an immersion blender or a regular blender (in batches if needed) until smooth. Return to the pot.
In a separate saucepan, melt the butter over medium-low heat. Add the flour and whisk constantly for about 10 minutes until golden brown.
Ladle some of the hot soup into the roux to form a thick paste, then gradually whisk in 2–3 more cups of soup until smooth. Add this mixture back into the soup pot and stir well.
Stir in parmesan cheese, half and half, salt, pepper, and fresh basil. Adjust seasoning to taste and cook for a few more minutes until heated through.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Vegetarian – Use vegetable broth instead of chicken broth.
Dairy-free – Substitute plant-based butter, milk, and cheese.
Spicy – Add a pinch of red pepper flakes or diced jalapeño.
Roasted flavor – Use fire-roasted canned tomatoes for a smoky twist.
Chunky style – Skip blending for a heartier texture.

Storage/Reheating

Refrigerator: Store in an airtight container for 4–5 days.
Freezer: For best results, freeze without the cream and cheese. Add them after reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring often. Avoid boiling after adding dairy to prevent curdling.

FAQs

1. Can I use fresh tomatoes instead of canned?

Yes, use about 3 pounds of ripe fresh tomatoes, peeled and chopped. Roast or sauté before adding for richer flavor.

2. Can I make this gluten-free?

Absolutely—just use a gluten-free all-purpose flour for the roux.

3. How do I make this vegan?

Use vegetable broth, plant-based milk, vegan butter, and dairy-free parmesan.

4. What’s the best way to thicken the soup without a roux?

You can blend in cooked potatoes or add a cornstarch slurry for a gluten-free thickening option.

5. Can I prepare it in advance?

Yes, make it up to 3 days ahead and store in the fridge. Add fresh basil right before serving for best flavor.

6. Why did my soup curdle when reheating?

Curdling happens when dairy is heated too quickly. Reheat slowly over medium-low heat without boiling.

7. Can I skip the blending step?

Yes, you’ll just have a chunky vegetable soup instead of a creamy one.

8. How can I make it lower in fat?

Use milk instead of half and half and reduce the butter slightly.

9. Can I freeze leftovers with cream already added?

It’s not recommended—the cream can separate when thawed. Freeze without dairy and add it after reheating.

10. What can I serve with this soup?

It pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh green salad.

Conclusion

This creamy tomato basil soup is the ultimate comfort food—rich, flavorful, and packed with hidden vegetables. Whether you make it on the stove, in a slow cooker, or the Instant Pot, it’s a versatile recipe that’s perfect for family dinners, meal prep, or cozy nights in. Serve it with your favorite bread for a complete and satisfying meal.