Tomato Basil Soup Recipe

This is a straightforward homemade version of Applebee’s tomato basil soup — thick, creamy, with real veggies and that perfect balance of sweet tomato and herby basil. Feels fancy. But like, in a hoodie-on-the-couch kind of way.

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Quick Summary

• Prep time: 20 mins
• Cook time: 20 mins
• Flavor: creamy, herby, tomato-rich
• Great for: rainy days, cold nights, dipping grilled cheese

Why I Like This Recipe

I make this when life’s feeling kinda gray. It’s one of those soups that smells like you’re doing something with your life, even if you’ve only eaten cereal for three meals straight. And omg, that parmesan + half & half swirl at the end? It’s soup therapy. Literal comfort in a bowl.

Ingredients

• 1 Tbsp olive oil
• 2 (14.5 oz) cans diced tomatoes (with juice)
• 2 carrots, finely diced
• 1 small onion, finely diced
• 3 celery ribs, finely diced
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1½ tsp dried basil
• ½ cup butter
• ½ cup flour
• 1 cup freshly grated parmesan
• 1½ cups half and half (or whole milk)
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh basil

How To Make Tomato Basil Soup

1. Start the soup base: Sauté carrots, onion, and celery in olive oil — medium heat, few minutes.
2. Add in: tomatoes (juice and all), tomato paste, broth, oregano, dried basil. Bring it up to a soft boil. Simmer until veggies are soft.
3. Blend it: If you want it smooth, blitz it up with a blender or immersion stick. Or don’t — rustic chunks hit different.
4. Make the roux: Melt butter in a separate pot, whisk in flour. Keep whisking until it smells nutty and turns golden — about 10 mins.
5. Thicken the soup: Add some of the soup into the roux (careful, it’s hot), whisk into a paste, then mix it all back into the main pot.
6. Finish it: Stir in cheese, half and half, salt, pepper, and fresh basil. Let it all come together and heat through. Taste. Adjust. Fall in love.

Tips for Success

• Don’t skip the roux — it makes the soup rich and velvety.
• Use good parmesan. The pre-shredded stuff is okay… but real deal is chef’s kiss.
• Fresh basil at the end = that “restaurant taste” magic.
• Blend just part of it if you like some texture.
• Want to level it up? Serve it in a warm bread bowl. Heaven.

Storage and Reheating

• Fridge: Airtight container, up to 1 week.
• Reheat: Low heat on the stove. Add a splash of broth if it thickens.
• Freezer: Skip the cream and cheese if freezing. Add those after you reheat to keep it from curdling.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the sauté step → you’ll miss out on flavor from those onions and carrots.
• Boiling the cream → it can curdle. Just gently heat it through.
• Lumpy roux → whisk it constantly. It’s boring, but worth it.
• Bland soup → taste before serving. Salt, pepper, and herbs make all the difference.
• Adding all the cheese at once → it’ll clump. Add it slowly and stir like you mean it.

Nutrition Facts (Per Serving – est.)

• Calories: 264 kcal
• Carbs: 13g
• Fat: 20g
• Protein: 7g
• Sodium: 1095mg
• Sugar: 2g
• Fiber: 1g