Description
Creamy tomato basil soup blends Italian simplicity with comforting richness, marrying ripe tomatoes and fragrant basil in a luxurious blend. Silky smooth and perfectly seasoned, this classic soup invites you to savor each spoonful of Mediterranean-inspired warmth.
Ingredients
Scale
Main Ingredients:
- 4 stalks celery, chopped into thirds
- 4 medium carrots, peeled and chopped into thirds
- ½ large onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 (14 ounces / 400 grams) cans fire-roasted diced tomatoes with juice
- 1–2 cups milk, half and half, or heavy cream
- 1 cup freshly grated Parmesan cheese
Cooking Fats and Thickeners:
- 3 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup flour
Herbs and Seasonings:
- 1 tablespoon dried basil or ¼ cup fresh basil, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1 bay leaf
- Pinch of red pepper flakes (optional)
- 4 cups low sodium chicken broth
- Garnish (optional): freshly grated Parmesan cheese
Instructions
- Transform celery, carrots, onion, and garlic into a fine, uniform mince using a food processor or sharp knife, creating a flavor-packed aromatic base.
- Heat a blend of butter and olive oil in a spacious Dutch oven, allowing the fat to shimmer and dance over medium heat. Elevate the temperature to medium-high and introduce the minced vegetable medley, sautéing until they become translucent and fragrant, approximately 4 minutes.
- Dust the softened vegetables with flour, stirring continuously to create a roux that will thicken the soup and provide a silky texture. Cook for one minute to eliminate the raw flour taste.
- Gradually stream in chicken broth, whisking consistently to prevent lumps. Incorporate fire-roasted tomatoes and a symphony of seasonings, including the aromatic bay leaf. Bring the mixture to a rolling boil, then reduce to a gentle simmer for 15 minutes, allowing the vegetables to tenderize.
- Introduce Parmesan cheese, whisking until it melts seamlessly into the soup. Pour in milk, half and half, or cream, transforming the soup into a luxurious, velvety consistency. Simmer on low heat for an additional 15-20 minutes, stirring occasionally to prevent scorching.
- For a supremely smooth texture, utilize an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Exercise caution to release steam and prevent potential splattering.
- Remove the bay leaf and adjust the soup’s consistency by adding extra chicken broth or cream as desired. Taste and fine-tune seasonings to personal preference.
- Serve the soup in warm bowls, crowning it with a generous sprinkle of freshly grated Parmesan cheese, creating a delightful presentation and an extra layer of flavor.
Notes
- Prep smarter by using a food processor to quickly mince vegetables, saving time and creating uniform texture.
- Create a flavor base by sautéing minced vegetables in butter and olive oil, which enhances the soup’s depth and richness.
- Gradually add liquids and whisk continuously to prevent lumps and ensure a smooth, creamy consistency.
- Blend carefully when pureeing hot soup, allowing steam to escape to prevent dangerous splattering.
- Customize the soup’s thickness by adjusting liquid levels with chicken broth or cream for perfect texture.
- Elevate the final dish with freshly grated Parmesan cheese, adding a salty, nutty finishing touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg