Tomato Cream Soup with Basil and Vegetables

tomatobasilsoupvegetables This creamy Tomato Basil Soup is restaurant-quality delicious and it's loaded with hidden vegetables.

1 Tbsp. extra-virgin olive oil
2 (14.5 oz) cans diced tomatoes, with the juices
2 carrots, finely diced (~ 1 cup)
1 small onion, finely diced (~ 1 cup)
3 ribs celery, finely diced (~ 1 cup)
2 Tbsp. tomato paste
4 cups chicken broth
1 tsp. dried oregano leaves
1½ tsp. dried basil leaves
½ cup butter
½ cup all-purpose flour, unbleached
1 cup Parmesan cheese, freshly grated
1½ cups half-and-half cream
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ cup fresh basil, chopped

Garnish:
fresh basil
croûtons

Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.

Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.

Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.

In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown colour.

Add a big ladle full of the soup to the roux - it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.

Stir in the Parmesan cheese, half-and-half, salt, pepper and basil. Add additional oregano and basil if desired, to taste. Stir well. Cook for a few more minutes until warmed through. Serve with fresh basil and croûtons, if desired.

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

Makes 8 servings.

Cook's Notes:

Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5-6 hours until flavours are blended and vegetables are soft. Continue with step three of the above recipe. Or make it in the Instant Pot.
Freezer Instructions: To properly freeze this soup, leave out the cream and shredded cheese before freezing it. Then add the cream and cheese after reheating. (Otherwise they may curdle when reheated from frozen.)