Creamy Tomato Basil Soup Recipe
Fresh basil gives this creamy tomato soup the best flavor! Serve it with grilled cheese sandwiches for a comforting meal no one will forget!
Equipment
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp salted butter
- 1 cup diced carrot 2 large carrots
- 1 cup diced yellow onion 1 small onion
- 1 cup diced celery 2-3 stalks
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 2 14.5 oz cans diced tomatoes
- 2 Tbsp tomato paste
- 2 ½ cups chicken broth or chicken stock
- ¼ cup fresh basil leaves tightly packed
- 1 tsp dried oregano
- 2 tsp sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- ⅓ cup Parmesan cheese for garnish
Instructions
- Dice the carrot, onions, and celery.
- Heat the olive oil and butter in a large pot over medium heat. Add the diced vegetables and saute for about 5 minutes. Add the garlic and saute for 30-60 seconds, just until fragrant.
- Add the flour, cook and stir for about 2 minutes.
- Stir in the diced tomatoes, tomato paste, broth, basil, oregano, sugar, salt, and pepper. Bring to a boil, then turn down to medium-low heat.
- Simmer for 30 minutes. Carefully ladle or pour soup into a blender. Purée soup until smooth. (If you've never pureed soup in your blender before, start by blending just half the batch.)
- Return to the pot, stir in the cream, and heat through.
- Either stir in the parmesan cheese, or use it to garnish individual bowls of soup.
Notes
- Be extremely careful when you blend the soup! The hot liquid can splash and burn you. Use a hot pad when you remove the lid to prevent steam burns.
- You can use a hand-held immersion blender instead of a regular blender, but the soup won't be quite as smooth.
- Let soup cool, then transfer to an airtight container. It can be stored in the refrigerator for up to 5 days.
- If you want to freeze the soup, I recommend freezing it before you add the cream and cheese. Cool it completely before pouring it ito a freezer safe container or freezer bag. Freeze up to 3 months.
Nutrition
Serving: 1gCalories: 229kcalCarbohydrates: 13gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 46mgSodium: 804mgPotassium: 329mgFiber: 2gSugar: 6gVitamin A: 3466IUVitamin C: 10mgCalcium: 103mgIron: 1mg
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