Description
This creamy Tomato Basil Soup with Parmesan cheese offers a rich, flavorful alternative to canned varieties. Blended with fresh vegetables, fire roasted tomatoes, and aromatic herbs, it's an easy-to-make, comforting soup perfect for any day.
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
Soup Base
- 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
Seasonings
- 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 if preferred.
- Sauté Vegetables and Make Roux: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high, add minced vegetables, and sauté for 4 minutes. Sprinkle in flour and cook for 1 minute, stirring constantly to avoid lumps.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth, followed by the fire roasted diced tomatoes with their juice. Stir in dried basil, oregano, salt, parsley, black pepper, optional red pepper flakes, and add the bay leaf. Bring the mixture to a boil then reduce heat to simmer for 15 minutes or until carrots are tender.
- Add Cheese and Cream: Stir in freshly grated Parmesan cheese until melted and well blended. Add 1-2 cups of milk, half and half, or heavy cream, then gently simmer for an additional 15 to 20 minutes on low heat, stirring occasionally. Adjust consistency by adding more chicken broth or cream as desired. Remove bay leaf and season with additional salt and pepper to taste.
- Blend Soup (Optional): Serve the soup as is for a chunkier texture, or carefully puree with an immersion blender or in batches using a countertop blender until smooth and creamy. Be cautious to allow steam to escape to prevent the blender from exploding.
- Garnish and Serve: Ladle into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm and enjoy.
Notes
- This soup is much better than canned varieties, offering fresh flavors with minimal prep.
- You can use fresh herbs instead of dried for a brighter flavor.
- Using a blender results in a smoother and creamier texture.
- If using a blender, let the soup cool slightly and vent the lid to allow steam to escape safely.
- Adjust cream or broth quantity to achieve your preferred consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
