Description
A deliciously creamy tomato basil soup made with fire roasted tomatoes, fresh herbs, and Parmesan cheese. This easy-to-make recipe features sautéed vegetables, a rich broth base, and optional blending for a smooth texture. Perfect as a comforting appetizer or main course side, it's packed with flavor and ready in under an hour.
Ingredients
Scale
Vegetables
- 4 stalks celery (chopped into thirds to fit processor)
- 4 medium carrots, peeled (chopped into thirds to fit processor)
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
Base & Seasonings
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 2 14 oz. cans fire roasted diced tomatoes with juice
- 1 tablespoon dried basil (or 1/4 cup fresh basil, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- pinch red pepper flakes (optional)
- 1 bay leaf
Dairy
- 1-2 cups milk, half and half OR heavy cream
- 1 cup freshly grated Parmesan cheese
- freshly grated Parmesan cheese (optional for garnish)
Instructions
- Prepare Vegetables: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced or mince by hand to create uniform small pieces for sautéing.
- Sauté Vegetables: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, add the minced vegetables, and sauté for 4 minutes until softened and fragrant.
- Create Roux: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly to avoid lumps and develop a light roux.
- Add Broth and Tomatoes: Gradually whisk in the low sodium chicken broth followed by the fire roasted diced tomatoes and their juice. Add dried basil, oregano, salt, parsley, black pepper, red pepper flakes (if using), and bay leaf. Bring the mixture to a boil.
- Simmer: Reduce heat to low and let the soup simmer for 15 minutes or until the carrots are tender, allowing flavors to meld.
- Incorporate Cheese and Dairy: Stir in the freshly grated Parmesan cheese until blended smoothly. Add milk, half and half, or heavy cream and gently simmer on low for another 15 to 20 minutes, stirring occasionally. Adjust consistency by adding more broth or cream as desired. Remove the bay leaf.
- Blend Soup (Optional): For a smoother, creamier texture, use an immersion blender to puree the soup directly in the pot or transfer portions carefully to a blender and process until smooth. Be cautious to vent the blender lid to prevent pressure buildup.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with extra freshly grated Parmesan cheese if desired.
Notes
- This tomato basil soup is much more flavorful than canned or pre-made varieties and does not require roasting the vegetables.
- Using fresh basil and oregano will enhance the flavor, but dried herbs work well too.
- For a dairy-free alternative, substitute the milk/cream with a plant-based milk and omit the Parmesan cheese or use a vegan cheese substitute.
- Be careful when blending hot soup; blend in batches and hold the lid slightly open to allow steam to escape safely.
- You can adjust thickness by adding more broth for a lighter soup or cream for a richer consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
