Description
This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it’s loaded with hidden vegetables.
Ingredients
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
Instructions
1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth. Return it to the soup pot.
4. In a separate pot, prepare the roux. Add butter over medium low heat and allow to melt. Stir in the flour and whisk constantly for about 10 minutes until golden brown.
5. Add a ladle of soup to the roux. Add more soup and stir until smooth. Add the roux mixture to the soup pot and stir.
6. Stir in parmesan cheese, half and half, salt, pepper, and basil. Adjust herbs to taste. Cook for a few minutes until warmed through.
Notes
Slow Cooker: Add all ingredients except dairy and cheese. Cook 5-6 hours on low. Continue from step three.
Instant Pot: You can make this recipe in the Instant Pot as well.
Freezer: Freeze without the cream and cheese. Add after reheating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 264