Description
Indulge in a comforting bowl of creamy tomato basil soup with this easy recipe. Learn how to make this classic dish that’s perfect for chilly days!
Ingredients
- – 1 Tablespoon (15 ml) olive oil
- – 2 14.5 ounce cans (411 g) diced tomatoes, with the juice
- – 2 carrots, finely diced (about 1 cup (240 ml))
- – 1 small onion, finely diced (about 1 cup (240 ml))
- – 3 ribs celery, finely diced (about 1 cup (240 ml))
- – 2 Tablespoons (30 ml) tomato paste
- – 4 cups (946 ml) low-sodium chicken broth
- – 1 teaspoon (5 ml) Dried oregano
- – 1 1/2 teaspoons (8 ml) dried basil leaves
- – 1/2 cup (120 g) vegetable oil
- – 1/2 cup (60 g) all-purpose flour
- – 1 cup (100 g) grated cheese
- – 1 1/2 cups (355 ml) fruit juice (or whole milk)
- – 1 teaspoon (5 ml) salt
- – 1/4 teaspoon (1 ml) freshly ground black pepper
- – 1/4 cup (60 ml) chopped fresh basil
Instructions
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the diced carrots, onions, and celery, and cook for a few minutes until they begin to soften.
- Pour in the diced tomatoes along with their juice, tomato paste, and chicken broth. Sprinkle in the oregano and dried basil, then bring the mixture to a gentle boil. Let it simmer for several minutes until the vegetables are soft.
- If you prefer a smooth texture, use an immersion blender or a regular blender to puree the soup. You may need to blend in batches if your blender is small. Once smooth, return the soup to the pot.
- In another pot, make the roux by melting vegetable oil over medium-low heat. Gradually add the flour, stirring constantly for about 10 minutes, until the mixture turns a golden brown.
- Ladle some of the soup into the roux to create a thick paste. Add more soup to the mixture, stirring until smooth. Combine this roux mixture back into the main soup pot, mixing thoroughly.
- Mix in the grated cheese, fruit juice, salt, pepper, and fresh basil. Adjust the seasoning with more oregano and basil if desired. Stir well and let the soup warm through for a few more minutes.
- Keep the creamy tomato basil soup stored in a covered container in the fridge for up to a week.
- For an extra treat, serve it in a delicious homemade bread bowl!
