Description
A rich and velvety tomato basil soup made with carrots, celery, onions, and creamy parmesan for a comforting, restaurant-quality dish that’s packed with flavor and hidden veggies.
Ingredients
1 Tbsp olive oil
2 cans (14.5 oz 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 Tbsp tomato paste
4 cups low-sodium chicken broth
1 tsp dried oregano
1½ tsp 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 tsp salt
¼ tsp freshly ground black pepper
¼ cup chopped fresh basil
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, onion, and celery; sauté 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 with an immersion blender or in batches in a regular blender until smooth. Return to pot.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook for about 10 minutes until golden brown.
- Ladle some hot soup into the roux to form a paste, then whisk in 2–3 more cups of soup. Add this mixture back into the main pot and stir well.
- Stir in parmesan, half and half, salt, pepper, and fresh basil. Adjust seasoning and heat through without boiling.
Notes
- Use vegetable broth for a vegetarian version.
- Swap butter, milk, and cheese for plant-based alternatives for a dairy-free soup.
- Add red pepper flakes or jalapeño for a spicy kick.
- Use fire-roasted tomatoes for a smoky flavor.
- Freeze without cream and cheese; add after reheating for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg
