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Rich Tomato Fresh Herb Soup

Cook onions and garlic in butter till soft. Add ripe tomatoes and fresh basil, simmer with veggie broth till tomatoes break down. Blend smooth, stir in cream and parmesan cheese. Season with salt and pepper. Top with more fresh basil and maybe grilled cheese for dipping. Makes perfect lunch or light dinner.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:32 GMT
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A bowl of creamy tomato soup topped with fresh basil and black pepper. Pin it
A bowl of creamy tomato soup topped with fresh basil and black pepper. | zestplate.com

I love making this tomato basil soup on cold days when we need something warm and comforting. After trying lots of recipes, this one became our family favorite. It's rich and creamy, tastes better than restaurant soup, and sneaks in extra vegetables that my kids never notice. You can make it from scratch or use canned soup as a starter - both turn out great.

Why Make This Soup

There's something special about a bowl of tomato soup with fresh basil. My family asks for this recipe all the time, especially when it's cold outside. You can cook it different ways - on the stove, in a slow cooker, or even in your pressure cooker. It tastes even better than café soup, and you'll have plenty left for lunch the next day.

What You Need

  • Olive Oil: Regular cooking oil works too
  • Tomatoes: I use canned in winter, fresh in summer
  • Carrots: Makes soup naturally sweet
  • Onion: Any kind works fine
  • Celery: Adds nice flavor
  • Tomato Paste: Makes soup richer
  • Chicken Broth: Or vegetable if you prefer
  • Fresh Basil: Really makes it special
  • Butter: For extra richness
  • Plus: Flour, cheese, cream, salt and pepper

Let's Make Soup

Start Here:
Cook your vegetables in oil until they're soft and smell good.
Make Your Base:
Throw in tomatoes, paste, broth, and dried herbs. Let it bubble away.
Blend It:
Mix until smooth - I use a blender, but an immersion blender works great too.
Make It Creamy:
Mix butter and flour, stir it in slowly to thicken everything up.
Finish Strong:
Add your cheese, cream, and fresh herbs at the end.
Get Ready to Eat:
Warm it through one last time and dinner's ready.

Extra Goodness Inside

My kids never guess this soup is packed with vegetables. Everything gets blended smooth, so those carrots, celery, and onions disappear into the creamy soup. It's my sneaky way of getting extra vegetables into picky eaters, and it works every time.

Cook It Your Way

Some days I throw everything in the slow cooker before work. Other times I need dinner fast, so I use my pressure cooker. The stove works great too when I'm home to watch the pot. Pick whatever works for you - the soup turns out delicious no matter how you cook it.

A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. Pin it
A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. | zestplate.com

What Goes Well With It

We love dunking grilled cheese sandwiches in this soup. Sometimes I make garlic bread instead, or just serve it with a simple salad. My kids like adding extra cheese on top, and I usually sprinkle on some fresh basil if I have it.

Saving It For Later

The soup actually tastes better the next day after the flavors mix together more. It keeps in the fridge about five days if it lasts that long. Want to freeze some? Just leave out the cream and cheese - you can add those when you heat it up later.

Frequently Asked Questions

→ Want no cream?

Use coconut milk instead. Cashew cream works good. Even blend some potatoes. Still gets thick nice. Just needs something creamy.

→ Need smooth soup?

Stick blender works best. Right in the pot too. Little splashes normal. Go slow at first. Strain if you want.

→ Can you freeze it?

Leave cream out first. Freeze just base part. Add cream when warm. Good three months cold. Thaw slow in fridge.

→ Need it no wheat?

Use special flour mix. Rice flour works too. Could skip flour part. Blend more tomatoes. Still thickens up.

→ Rather skip meat broth?

Veggie broth's perfect. Make your own even. Water works fine too. Just need good base. Season bit more.

→ Getting too thick?

Add more broth slow. Don't over blend. Watch cream amount. Thin with hot water. Easy fix quick.

→ Taking it places?

Keep it hot wrapped. Bring extra herbs. Heat up there. Pack toppings dry. Maybe take backup.

→ Need it faster?

Use can tomatoes. Have herbs ready. Quick cook veggies. One pot works. Still tastes fresh.

→ Making big batch?

Double works fine. Need bigger pot. More time maybe. Stir more often. Freezes real nice.

→ Want more flavor?

Add more fresh herbs. Roast tomatoes first. Try garlic roasted. Season each step. Even wine helps.

→ Too acid taste?

Add pinch sugar. More cream helps. Could use carrots. Butter smooths it. Let it simmer more.

→ Need garnish ideas?

Fresh basil's best. Swirl some cream. Croutons work nice. Cheese on top. Even pine nuts good.

Conclusion

Love this? Try tomato basil pasta next. Or make creamy veggie rice. Both got that fresh herb kick.

Creamy Tomato Basil Soup

Cozy fresh tomato soup.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

01 1 Tablespoon olive oil.
02 2 14.5 ounce cans diced tomatoes, with the juice.
03 2 carrots, finely diced (about 1 cup).
04 1 small onion, finely diced (about 1 cup).
05 3 ribs celery, finely diced (about 1 cup).
06 2 Tablespoons tomato paste.
07 4 cups low-sodium chicken broth.
08 1 teaspoon dried oregano leaves.
09 1 1/2 teaspoons dried basil leaves.
10 ½ cup butter.
11 ½ cup all-purpose flour.
12 1 cup freshly grated parmesan cheese.
13 1½ cups half and half (or whole milk).
14 1 teaspoon salt.
15 ¼ teaspoon freshly ground black pepper.
16 1/4 cup chopped fresh basil.

Instructions

Step 01

Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery. Sauté for a few minutes until they begin to soften.

Step 02

Stir in diced tomatoes with their juice, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until the vegetables are tender.

Step 03

Use an immersion blender or regular blender to puree the soup until smooth, depending on your texture preference. Return the soup to the pot if needed.

Step 04

In a separate pot, melt the butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes until the roux becomes golden brown.

Step 05

Incorporate a large ladleful of the tomato soup into the roux, stirring until it forms a thick paste. Gradually add more soup until smooth, then return this mixture to the main soup pot.

Step 06

Mix in freshly grated parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Add additional oregano and basil to taste. Stir well and gently heat until warmed through.

Step 07

Store the soup covered in the refrigerator for up to one week.

Notes

  1. To create a heartier meal, serve this soup in a homemade bread bowl.
  2. For a slow cooker version, add all base ingredients to the cooker and set it on low for 5-6 hours, then proceed from step three.
  3. For freezing, omit the cream and cheese; add them after reheating to prevent curdling.
  4. For a gluten-free version, use gluten-free all-purpose flour.

Tools You'll Need

  • Large soup pot.
  • Immersion blender or regular blender.
  • Separate pot.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 20 g
  • Total Carbohydrate: 13 g
  • Protein: 7 g