January 3, 2022 Walton & Maready Orthodontics

Creamy Tomato Basil Soup

(in honor of National Soup Month in January)


      • 4 tablespoons of butter
      • 1 medium onion, chopped
      • 1 clove of garlic, grated
      • ¼ cup of all purpose flour
      • 32 oz. of chicken stock
      • (2) 28 oz. cans of whole tomatoes in juice
      • 10 basil leaves (about ¼ cup), finely chopped
      • 1 cup of heavy cream
      • 8 oz. of grated parmesan cheese
      • 1 teaspoon of salt
      • 1 teaspoon of pepper


      1. Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add 1 teaspoon salt and 1 teaspoon pepper. Sauté onions for about 8 minutes or until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
      2. Sprinkle in the flour, and stir to cook the flour for 1 minute. (It will look like a paste). Slowly stir in the chicken stock, whisking the whole time so the flour doesn’t clump. Then add the canned tomatoes and basil. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
      3. Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender). Blend until the soup is creamy. Transfer back into the slow cooker or pot. 
      4. Stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm.


Prep time: 5 minutes

Total time: 40 minutes

Serves 6

Recipe inspired by Tastes Lovely


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