Tomato Basil Soup Recipe

This creamy Tomato Basil Soup is a weeknight lifesaver as well as being incredibly rich. Making a roux with butter and flour creates a velvety base, which along with the tangy Parmesan cheese adds a luxurious thickness to this soup that is so satisfying with a grilled cheese sandwich.

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Tomato Basil Soup Recipe Ingredients

• The Vegetable Base:
  • 1 Tbsp olive oil
  • 2 carrots, finely diced
  • 1 small onion, finely diced
  • 3 celery ribs, finely diced
  • 2 cans (14.5 oz) diced tomatoes (with juice)
  • 2 Tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 1/2 tsp dried basil
• The Creamy Roux:
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 cups half and half (or whole milk)
  • 1 cup freshly grated Parmesan cheese
• The Finish:
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh basil

How To Make Tomato Basil Soup Recipe

1. Sauté the mirepoix: Heat the olive oil in a large soup pot over medium heat. Add the diced carrots, onion, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened slightly.
2. Simmer the base: Add the diced tomatoes (juice and all), tomato paste, chicken broth, dried oregano, and dried basil. Stir well. Bring the mixture to a soft boil, then reduce heat and simmer for 15-20 minutes until the carrots are completely tender.
3. Blend (Optional): If you prefer a smooth soup, use an immersion blender to puree the vegetable mixture directly in the pot. If you like it rustic and chunky, skip this step!
4. Make the roux: While the soup simmers, melt the butter in a separate medium saucepan over medium-low heat. Whisk in the flour slowly. Cook, whisking constantly, for about 5-10 minutes. The mixture should turn a light golden color and smell nutty (like pie crust).
5. Temper and combine: Carefully ladle about 1-2 cups of the hot tomato soup into the thick roux, whisking furiously to create a smooth paste. Then, pour this roux mixture back into the main soup pot. Stir well to combine and let it thicken.
6. Finish it up: Reduce the heat to low. Stir in the Parmesan cheese, half and half, salt, black pepper, and fresh chopped basil. Simmer gently for another 5 minutes to heat through (do not boil). Taste and adjust seasoning.

Recipe Tips

• The Roux Timing: Don’t rush the roux! Cooking the flour and butter for a full 10 minutes cooks out the raw flour taste. If you skip this, your soup will taste pasty.
• Fresh vs. Dried: This recipe uses both! Dried basil provides a deep, earthy background flavor during the simmer, while fresh basil added at the end gives that bright, aromatic pop.
• Cheese Matters: Use freshly grated Parmesan! Pre-shredded cheese in a tub won’t melt smoothly into the hot liquid and will leave you with stringy clumps.
• Acid Balance: If your canned tomatoes taste a bit metallic or too acidic, add a pinch (1/2 teaspoon) of sugar or baking soda at the very end to neutralize the acidity and round out the flavor.

What To Serve With Tomato Basil Soup Recipe?

This Tomato Basil Soup Recipe is the other half of the world’s most famous duo! A gooey Grilled Cheese Sandwich made with sharp cheddar or Gruyère is absolutely mandatory for dipping. For a crunchy alternative, serve it with Parmesan Croutons or a side of Garlic Bread! If you want to keep it lighter, a fresh Caesar Salad pairs beautifully with the rich, creamy tomato base.

How To Store Tomato Basil Soup Recipe

• Refrigerate: Store the cooled soup in an airtight container for up to 4 days. The flavors will meld and deepen overnight.
• Reheat: Reheat gently on the stove over medium-low heat. Avoid boiling, as high heat can cause the dairy to separate or curdle.
• Freeze: Because of the heavy dairy content (milk/cream/cheese), this soup can separate when frozen. It is best enjoyed fresh, but if you must freeze it, do so before adding the half and half and cheese.

Tomato Basil Soup Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 28g
• Carbohydrates: 30g
• Protein: 12g

Nutrition information is estimated per serving.

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