This recipe creates a rich, velvet-textured tomato soup packed with blended vegetables for extra nutrition. It is an ideal pairing for grilled cheese sandwiches or crusty bread for a comforting meal.
List of ingredients
- 1 Tablespoon olive oil – used for sautéing the base vegetables.
- 2 14.5 ounce cans diced tomatoes with the juice – the primary base for the soup.
- 2 carrots, finely diced (about 1 cup) – adds natural sweetness and nutrition.
- 1 small onion, finely diced (about 1 cup) – provides a savory aromatic foundation.
- 3 ribs celery, finely diced (about 1 cup) – adds depth and earthy flavor.
- 2 Tablespoons tomato paste – concentrates the tomato flavor and adds richness.
- 4 cups low-sodium chicken broth – the liquid base for simmering.
- 1 teaspoon Dried oregano – adds a classic Mediterranean herbal note.
- 1 1/2 teaspoons dried basil leaves – provides a warm, aromatic sweetness.
- ½ cup butter – essential for creating the thickening roux.
- ½ cup all-purpose flour – the thickening agent for a creamy consistency.
- 1 cup freshly grated parmesan cheese – adds saltiness and a sharp savory finish.
- 1½ cups half and half or whole milk – creates the smooth, creamy texture.
- 1 teaspoon salt – enhances all the other flavors in the pot.
- ¼ teaspoon freshly ground black pepper – adds a subtle heat.
- 1/4 cup chopped fresh basil – used for a bright, fresh finish.
step-by-step instructions
- Sauté the aromatics: Add olive oil to a large soup pot over medium high heat. Once the oil is hot, add the finely diced carrots, onions, and celery, sautéing them for several minutes until they soften.
- Simmer the base: Stir in the diced tomatoes with juice, tomato paste, chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle boil and cook for several minutes until the vegetables are completely tender.
- Blend the soup: Use an immersion blender or a standard blender to puree the soup until it reaches a smooth consistency. If using a standard blender, work in batches to avoid overflow. Return the blended liquid to the soup pot.
- Prepare the roux: In a separate pot, melt the butter over medium low heat. Stir in the flour and whisk constantly for about 10 minutes, or until the mixture reaches a golden brown color.
- Temper and combine: Add one large ladle of the hot soup to the roux and whisk until it forms a thick paste. Gradually add a few more scoops of soup, stirring until smooth, then pour the entire roux mixture back into the main soup pot.
- Final additions: Stir in the grated parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Cook for a few more minutes over low heat until the soup is warmed through and well combined.
Alternative Cooking Methods
Slow Cooker Instructions
Combine the diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and dried basil in a slow cooker. Cover and cook on low for 5-6 hours until the vegetables are soft. Prepare the roux separately on the stove, temper it with some slow cooker liquid, and stir it back in before blending and adding the dairy.
Instant Pot Adaptations
Place all the base ingredients except the roux and dairy into the Instant Pot. Secure the lid and cook on high pressure for 10 minutes, followed by a natural pressure release. Use the sauté function to incorporate the tempered roux and stir in the cream and cheese at the very end.
Ingredient Substitutions
Dairy-Free Cream Alternatives
Replace the half and half with full-fat coconut milk or cashew cream for a plant-based version. These options provide a similar richness and mouthfeel without the use of dairy. Ensure the coconut milk is shaken well to avoid separation.
Gluten-Free Thickening Agents
Substitute the all-purpose flour in the roux with a 1:1 gluten-free flour blend. You can also use a cornstarch slurry, though the flavor profile will differ slightly from a traditional butter-flour roux. Whisk the cornstarch with cold water before adding it to the boiling soup.
Vegetable Broth Swap
Use low-sodium vegetable broth instead of chicken broth to make the recipe entirely vegetarian. This maintains the savory profile while ensuring the soup is suitable for those avoiding meat-based stocks. High-quality store-bought or homemade broth works best.
Different Types of Tomatoes
While diced tomatoes are standard, you can use crushed tomatoes for a naturally thicker texture. Fresh blanched and peeled tomatoes can also be used, though you may need to simmer them longer to break down the fibers before blending.
Enhancing the Flavor Profile
Balancing Acidity with Sweeteners
If the canned tomatoes make the soup taste too acidic, stir in a small pinch of granulated sugar or honey. This does not make the soup sweet but neutralizes the sharp tartness of the tomato. Add the sweetener in small increments and taste as you go.
Adding Savory Depth with Garlic
Incorporate three to four cloves of minced garlic during the initial sauté process with the onions and carrots. Garlic adds a pungent, savory layer that complements the basil and parmesan. Be careful not to burn the garlic, as it can become bitter.
Choosing the Right Herbs
For a more intense herbal flavor, replace the dried basil with a larger amount of fresh basil during the simmering stage. You can also add a pinch of thyme or rosemary for an earthier, more complex taste. Always add fresh herbs at the end to preserve their color.
Increasing the Umami Factor
A teaspoon of soy sauce or a small amount of Worcestershire sauce can deepen the savory profile of the soup. These ingredients enhance the natural glutamate in the tomatoes and parmesan. Use them sparingly to avoid altering the overall color of the soup.
Texture and Consistency Control
Achieving a Perfectly Smooth Puree
For a restaurant-style velvet texture, pass the blended soup through a fine-mesh sieve after using the blender. This removes any remaining small bits of vegetable skin or seeds. It requires more effort but results in a professional finish.
Thinning Out a Thick Soup
If the roux makes the soup too thick, stir in additional chicken broth or water one quarter-cup at a time. Heat the soup gently while stirring to ensure the liquid integrates evenly. Avoid adding too much at once to prevent the flavor from becoming diluted.
Thickening a Runny Soup
If the soup is too thin, you can simmer it uncovered for an extra 15 minutes to reduce the liquid. Alternatively, whisk in a small amount of additional cornstarch slurry or more parmesan cheese. The cheese adds thickness along with extra saltiness.
Managing the Roux Process
The key to a successful roux is constant whisking and temperature control. Cooking the flour and butter for the full 10 minutes removes the raw flour taste and develops a nutty flavor. Keep the heat at medium-low to prevent the butter from scorching.
Storage and Long-term Preservation
Refrigeration Guidelines
Store the finished soup in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools due to the flour and cheese. Stir it well before reheating to reintegrate the ingredients.
Freezing the Soup Base
To freeze this soup, do not add the half and half or parmesan cheese before freezing. Freeze the blended vegetable and roux base in freezer-safe bags or containers for up to 3 months. Adding dairy before freezing can cause the soup to curdle or separate.
Safe Thawing Procedures
Thaw the frozen soup base in the refrigerator overnight before reheating. This ensures an even temperature and prevents the edges from overcooking while the center remains frozen. Avoid thawing in the microwave for the best texture.
Avoiding Dairy Separation
When reheating frozen soup, add the cream and cheese only after the base has returned to a simmer. Stir these ingredients in on low heat to prevent them from breaking. This keeps the soup creamy and smooth.
Serving and Presentation Ideas
Making Homemade Bread Bowls
Hollow out a round sourdough loaf, leaving a thick wall and bottom. Toast the inside of the loaf in the oven for 5 minutes to prevent the soup from soaking through too quickly. Pour the hot soup directly into the bread for a rustic presentation.
Pairing with Cheese Sandwiches
Serve the soup alongside a grilled cheese sandwich made with sharp cheddar, provolone, or gruyere. Use a buttery toasted sourdough or rye bread for the best contrast in texture. Slicing the sandwich into strips makes it perfect for dipping.
Garnish Suggestions for Visuals
Drizzle a small amount of heavy cream or olive oil in a swirl pattern on top of the served soup. Add a few whole fresh basil leaves and a sprinkle of cracked black pepper. A few croutons or a pinch of paprika can also add visual appeal.
Serving as a Course
For a formal dinner, serve the soup in small bowls as an appetizer before the main course. Pair it with a crisp wedge salad or garlic breadsticks to balance the richness. Keep the portions small to ensure guests have room for the meal.
Common Troubleshooting Solutions
Fixing Grainy Textures
A grainy texture usually occurs if the roux wasn’t fully integrated or the dairy curdled. Use an immersion blender once more after adding the cream to smooth everything out. If the graininess is from the cheese, ensure you are using finely grated parmesan.
Correcting Over-salted Soup
If the soup is too salty, add a splash more of half and half or a bit of unsalted chicken broth. You can also add a peeled, halved potato and simmer it for 15 minutes to absorb some salt. Remove the potato before serving.
Handling Curdled Cream
Curdling happens when dairy is added to a boiling liquid too quickly. To fix this, lower the heat and whisk vigorously, or blend the soup again on a low setting. In the future, temper the cream by mixing it with a bit of hot soup before adding it to the pot.
Fixing Burnt Roux
If the roux smells burnt or looks dark brown, discard it and start over. Burnt flour imparts a bitter taste that cannot be removed once mixed into the soup. Always use a heavy-bottomed pot to distribute heat evenly.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes by blanching them in boiling water to remove the skins and chopping them finely. You may need to simmer them longer than canned tomatoes to achieve the desired softness before blending.
Is this soup suitable for meal prep?
This soup is excellent for meal prep as the flavor improves after a day in the fridge. Store it in individual portions to make reheating easier and more consistent for weekday lunches.
How do I make this soup spicier?
Add a pinch of crushed red pepper flakes during the sautéing phase or stir in a teaspoon of sriracha at the end. For a deeper heat, add a small amount of cayenne pepper to the roux.
Can I skip the blending step?
Yes, if you prefer a chunky vegetable soup, you can skip the blending process. The soup will still be flavorful and creamy due to the roux and dairy, but it will have a more rustic texture.
Print
Creamy Tomato Basil Soup with Hidden Vegetables
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: General
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 microbial-rennet 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
- Sauté: 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.
- Simmer: 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.
- Puree: Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
- Roux: In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Combine: Add a big ladle full of the soup to the roux–it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
- Finish: Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
Notes
Store tomato basil soup covered in the refrigerator for up to one week. Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to slow cooker; cook on low for 5-6 hours, then follow roux and blending steps. Freezer: Leave out the cream and shredded cheese before freezing; add them after reheating to prevent curdling. Gluten-free: Use gluten-free all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 1095 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg