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Creamy Tomato Basil Soup (with Hidden Veggies!)

This Creamy Tomato Basil Soup is cozy, flavorful, and secretly packed with vegetables—making it both delicious and nutritious. You can make it on the stove, in a slow cooker, or in the Instant Pot, and it’s even better the next day for meal prep.

I’ve been making this recipe for nearly a decade, and it’s still my favorite version of tomato soup. The extra vegetables add depth of flavor and nutrients without taking away from the rich, creamy taste you’d expect from a restaurant-quality bowl. Pair it with a grilled cheese, crusty bread, or a fresh salad for the ultimate comfort meal.

Ingredients

  • 1 tbsp olive oil
  • 2 (14.5 oz) cans diced tomatoes (with juice)
  • 2 carrots, finely diced (about 1 cup)
  • 1 small onion, finely diced (about 1 cup)
  • 3 ribs celery, finely diced (about 1 cup)
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1½ tsp dried basil
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • 1½ cups half-and-half (or whole milk)
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ cup fresh basil, chopped

Stovetop Instructions

  1. Sauté the veggies: Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery; cook for a few minutes until slightly softened.
  2. Build the flavor: Stir in diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until vegetables are tender.
  3. Blend: Use an immersion blender (or regular blender in batches) to purée until smooth. Return soup to the pot.
  4. Make the roux: In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly, until golden brown (about 10 minutes).
  5. Thicken the soup: Add a ladle of soup to the roux, whisking until smooth. Stir in 2–3 more cups of soup, then return this mixture to the main pot.
  6. Finish: Stir in parmesan cheese, half-and-half, salt, pepper, and fresh basil. Simmer for a few minutes until hot.

Slow Cooker Instructions

  1. Add diced tomatoes, carrots, onion, celery, tomato paste, broth, oregano, and dried basil to the slow cooker.
  2. Cook on low for 5–6 hours until vegetables are soft.
  3. Prepare the roux on the stove (butter + flour until golden), whisk in some soup from the slow cooker, then return to the pot.
  4. Blend the soup until smooth, then stir in parmesan, half-and-half, salt, pepper, and fresh basil. Cook another 20–30 minutes until warmed through.

Instant Pot Instructions

  1. Use the sauté function to cook carrots, onion, and celery in olive oil.
  2. Add tomatoes, tomato paste, broth, oregano, and dried basil.
  3. Seal and cook on high pressure for 10 minutes, then quick release.
  4. Prepare the roux separately, blend the soup, stir in cheese, cream, and basil, then heat through.

Tips for the Best Tomato Basil Soup

  • Use ripe, high-quality canned tomatoes for the richest flavor.
  • Blend well for a creamy texture.
  • Fresh basil is key for bright, aromatic notes at the end.

Storage & Freezing

  • Refrigerator: Store in an airtight container for 4–5 days.
  • Freezer: For best results, freeze without cream and cheese; add them after reheating to prevent curdling.

Perfect Pairings

  • Italian Grilled Cheese
  • Olive Garden-Style Breadsticks
  • Wedge Salad

Nutrition (per serving): 264 kcal, 20g fat, 7g protein, 13g carbs, 1g fiber, 2g sugar