Okay, so it’s Tuesday night, you’re staring into the fridge, and all you see is sad wilting lettuce and a questionable container of leftovers from… who knows when. I’ve been there. This tomato basil soup is my go-to for those moments when I need something warm, comforting, and requires minimal brainpower.

This isn’t your grandma’s tomato soup (unless your grandma is a culinary rockstar). It’s creamy, rich, and has that perfect balance of tomato and basil that makes you question all your previous life choices (in a good way, obviously). Seriously, a bowl of this and a grilled cheese is my definition of self-care.

Also, it’s surprisingly easy to make, even if your cooking skills are limited to boiling water (no judgment, we’ve all been there). Perfect for those nights when your toddler is screaming and the dog just ate a sock. You know, the usual.

What You’ll Need
- 1 Tablespoon olive oil
- 2 14.5 ounce cans diced tomatoes, with the 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 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 1/2 teaspoons dried basil leaves
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil

Steps

- 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 until they start to soften.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, or until the vegetables are nice and tender.
- If you like your soup smooth, use an immersion blender or a regular blender (might have to do it in batches) to puree the soup. If you’re feeling lazy (like me, most of the time) or prefer a chunkier soup, you can skip this step entirely. Return the soup to the pot if you blended it.
- In a separate pot, make the roux. Melt the butter over medium low heat, then whisk in the flour. Keep whisking for about 10 minutes, until the roux is a beautiful golden brown. Don’t walk away from this, unless you want burnt flour sadness.
- Add a big ladle of the soup to the roux—it’ll get thick. Add a few more ladles and stir until smooth. Pour this glorious roux mixture into the soup pot and stir to combine.
- Stir in the parmesan cheese, half and half, salt, pepper and basil. If you’re feeling extra, add more oregano and basil. Taste as you go! Cook for a few more minutes until everything is warmed through.

Substitutions That Actually Work
- Vegan: Use plant-based butter, flour, and milk alternatives. Nutritional yeast can replace the parmesan.
- No Chicken Broth: Vegetable broth works great too!
- Fresh Herbs: If you have fresh oregano and basil, use about 1 tablespoon of each, chopped.
Making It Diabetes-Friendly
- Reduce the amount of carrots and use low-sodium broth. You can also use a sugar substitute if needed.
Tips & Storage
- This soup keeps well in the fridge for up to a week.
- Pro tip: Serve it in a bread bowl for extra carb-y goodness. Because why not?