Creamy Tomato Basil Soup

One of the only reasons I like it getting colder is that soups tend to become join our weekly meal plans more often than usual, which is great because I love soup. When I was younger I used to have soup almost every day, it was my favorite lunch time meal. Now what I crave in soups tends to be much more complex and has a whole heck of a lot more vegetables. Usually at the top of our Fall soup list is Loaded Baked Potato Soup but it has a huge contender right now; Creamy Tomato Basil.

Creamy Tomato Basil Soup

This soup is chock full of veggies and super filling even with no meat which was a huge concern of B’s. We serve it with crescent rolls to help sop up the deliciousness.

Drain the juice of 1 can of Contadina Whole Tomatoes into a large pot over low to medium heat. Chop the tomatoes up and add them to the pot. Then add 1 tsp oregano, 1 tbls basil  and 1 bay leaf. Bring to a simmer

Tomatoes and Seasonings

While the tomatoes are simmering finely dice 1 cup celery, 1 cup carrots and 1 one medium onion. I used my mini food processor to help me with this, such a time saver! Add the vegetables to the pot.

add veggies

Stir and then add 4 cups of chicken brother. Let simmer for 30 minutes on low to medium heat.

At the 30 minute mark melt 1 stick of butter (1/2 cup) in a medium sized sauce pan. Once it’s melted stir in 1/2 cup flour.

butter flour

Then add 2 cups of the soup to the flour/butter mixture. It will thicken up a lot and look pastey.

Add the butter/flour/soup mixture back to the large pot of soup. In the medium sauce pan warm 2 cups half and half add it to the soup and then mix in 1 cup Parmesan.  Add salt and pepper to taste.

Let the soup simmer for another 20 minutes. Serve and enjoy!

Creamy Tomato Basil Soup Recipe


Creamy Tomato Basil Soup


1 (28 oz) can Contadina whole peeled tomatoes, with juice
1 tsp oregano
1 tbls basil
1 bay leaf
1 cup celery, finely diced
1 cup carrots, finely diced
1 one medium onion, finely diced
4 cups chicken broth
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
salt and pepper to taste


  1. Drain the juice of the tomatoes into a large pot, dice the remaining tomatoes and add to the pot. Add 1 tsp oregano, 1 tbls basil and 1 bay leaf. Bring the tomatoes to a simmer over low to medium heat.
  2. Finely dice 1 cup carrots, 1 cup celery and 1 medium onion. Add to the pot along with 4 cups of chicken broth. Simmer over low to medium heat for 30 minutes.
  3. At the 30 minute mark melt 1/2 cup butter in a medium sauce pan. Once the butter has melted add 1-2 cups of the soup to the mixture. Then add it to the soup and mix.
  4. In the medium sauce pan warm 2 cups half and half once the half and half has warmed add it to the soup.
  5. Add 1 cup Parmesan cheese to the soup, salt and pepper to taste.
  6. Let simmer for an additional 20 minutes.
  7. Serve warm with bread.

For more Contadina inspired recipes:


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Disclosure: Compensation was provided by Contadina via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Contadina.

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  1. Beth R says

    I love tomato soup and I have been trying to find a good recipe that also offers more veggies in it. I can’t wait to try this out this weekend when it is suppose to snow. Doesn’t get much better than that 🙂

  2. nicole dziedzic says

    I love a creamy tomato soup with a hot grilled cheese sandwich, my kids love putting the cheddar gold fish in there’s. Awesome recipe to warm up with.

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