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The best summer soup recipe: creamy tomato basil.

The best summer soup recipe: creamy tomato basil.
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Grilled cheese and tomato soup, a delicious combination! Try this creamy tomato basil soup made with fire roasted tomatoes, you will love it!


  • 4 stalks celery (chopped)
  • 4 medium carrots (peeled and chopped) 
  • 1/2 large onion  (peeled and quartered)
  • 3 cloves garlic (peeled)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 14 oz. cans fire roasted diced tomatoes 
  • 1 tablespoon dried basil 
  • 1 teaspoon dried oregano 
  • salt and pepper to taste
  • pinch red pepper flakes (optional)
  • 1 bay leaf
  • 1-2 cups milk, half and half or heavy cream (according to taste, the fatter the creamier the soup will be) 
  • 1 cup freshly grated Parmesan cheese (more for garnish)


  1. Start by mincing the celery, carrots, onion and garlic with a food processor or by hand. 
  2. In a large soup pot melt butter in oil over medium heat. Then, turn the heat to medium high and add the minced vegetables. Saute for around 4 minutes and sprinkle in flour. Cook for 1 more minute and stir constantly.
  3. Whisk in the chicken broth in small batches and the cans of tomatoes with all the seasonings, and the bay leaf. Bring to a boil then reduce heat and simmer for around 15 minutes or until carrots are tender.
  4. Add in the Parmesan cheese and whisk to blend. Stir in your dairy of choice (milk or cream) and let simmer an additional 15-20 minutes on low heat, stirring occasionally. If needed, add in chicken broth or cream to reach a better consistency. 
  5. Remove the bay leaf and season with salt and pepper to taste.
  6. Optional: blend the soup in an immersion blender until smooth or serve as is. Blending the soup will give you a much creamier textue. Garnish with freshly grated Parmesan cheese.

Watch the recipe in the video below. 

What is your favourite soup?

Source: Carls Bad Cravings · Photo Credit: Carls Bad Cravings

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