Restaurant-Style Creamy Tomato Soup Recipe (30 Minutes) by Donna John
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Not going to lie, I'm not a big fan of regular tomato soup. I'm talking about that bright red, straight-up tomato soup that so many like with grilled cheese sandwiches. However, if you add cream to it, I'm all in. One of my favorite creamy tomato soups is at Salata. Wanting to make it at home whenever the urge hit, I discovered this simple restaurant-quality creamy tomato soup copycat recipe. It is delicious and not hard at all to make.
To make this copycat creamy tomato soup recipe you need olive oil, carrots, onion, celery, canned diced tomatoes, tomato paste, chicken broth, dried oregano, dried basil, butter, flour, freshly grated Parmesan cheese, half and half, and fresh basil leaves. The soup simmers on the stove for about 20 minutes before it is ready to be ladled into soup bowls.
This tomato soup is pure comfort in a bowl. Not only that, but you get the health benefits of tomatoes, the health benefits of celery and the health benefits of onion. Serve this soothing tomato soup with hot bread and a fresh salad, or with a sandwich for dinner or lunch.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 carrots, finely diced
- 1 onion, finely diced
- 3 ribs celery, finely diced
- 28 ounces (2 cans) diced tomatoes (do not drain)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups half and half
- 1/4 cup chopped fresh basil
Recipe Notes
- If you don't have an immersion blender, puree the soup in batches in a regular stand blender. Always be careful pureeing hot liquids in a blender.
- Be sure to finely chop the celery, onion and carrots so you don't have big chunks of vegetables in the finished soup.
Here's how to make it:
- Heat the olive oil in a large soup pot. Add the carrots, onion and celery. Cook, stirring, about 5 minutes. Season with salt and pepper.
- Add the diced tomatoes with juice, tomato paste, chicken broth, oregano and basil. Bring to a simmer and cook until the vegetables are tender, about 5 minutes.
- Puree the mixture using an immersion blender.
- In another small pot, melt the butter over medium-low heat. Whisk in the flour and cook, stirring often, until it turns golden brown. When golden brown, add a ladle of the soup into the roux and stir until smooth. Add another ladle and stir until smooth, then pour the mixture into the soup.
- Add the Parmesan cheese, half and half and fresh basil. Season with salt and pepper. Cook about 3 more minutes.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Welcome to Alberta, Canada 🇨🇦 LOL
Definitely soup weather! Along with a blankie and fuzzy slippers.