Creamy Tomato Basil Soup
Serves 8
15 mins prep
35 mins cook
50 mins total
This Creamy Tomato Basil Soup is rich, full of flavor plus so quick and easy. You'll be making this classic all year long!
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In a dutch oven or large pot melt the butter over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add carrots and celery and cook until tender, about another 5 minutes. Add the garlic and cook for about 30 seconds.
Add the flour to create a roux and cook for about 1 minute. Slowly mix in the water, then add the chicken base, tomatoes (juice and all), salt, pepper, fresh basil, and parmesan rinds (if using). Simmer on low for about 20 minutes.
If you’ve added parmesan rinds, use a slotted spoon to strain out what is left and discard.
Use an immersion blender or high-powered blender to blend the soup, as creamy or as thick as you would like.
Stir in the cream (or milk) and parmesan cheese. Serve hot and finish with an extra drizzle of cream and a sprig of basil. Enjoy!
