My Secret Garden Soup
I call this my secret garden soup. It is a warm, creamy tomato soup. But it has a few hidden vegetables inside.
We chop up carrots, onion, and celery very small. They cook down until they are soft. Then they blend right into the soup. It makes the soup sweeter and gives you a little health boost. I think that matters because good food should be both tasty and good for you.
A Little Kitchen Magic
Now, let’s talk about the roux. That’s just a fancy word for butter and flour cooked together. It sounds tricky, but it is not. You just stir until it looks golden.
Then you whisk in a little hot soup. This is the magic step. It keeps the soup from getting lumpy. My grandson tried to skip this once. We had a few lumps to laugh about. I still giggle at that memory.
The Final Touches
After the soup is smooth, we add the good stuff. I stir in parmesan cheese and half-and-half. Then I add the fresh basil.
Doesn’t that smell amazing? The fresh basil makes all the difference. Fun fact: The smell of basil can actually help you feel calm and happy. Stirring in the cheese last makes the soup so creamy. What is your favorite thing to add to tomato soup?
Why This Soup Matters
This soup is more than just a meal. It is a warm hug in a bowl. On a chilly day, it can make everything feel better.
I also love that it hides extra veggies. This is a great trick for families. It helps everyone eat a little better without a fuss. Do you have a favorite hidden veggie trick in your kitchen?
Your Turn in the Kitchen
You can make this soup on the stove, in a slow cooker, or an Instant Pot. I like the slow cooker on busy days. The house smells wonderful for hours.
What is your favorite way to cook soup? Do you like the slow and steady way, or are you a fast pressure cooker fan? I would love to hear which method you try. Share your story with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | |
| Diced tomatoes (with juice) | 2 (14.5 oz) cans | |
| Carrots, finely diced | 2 carrots (about 1 cup) | |
| Onion, finely diced | 1 small (about 1 cup) | |
| Celery, finely diced | 3 ribs (about 1 cup) | |
| Tomato paste | 2 tbsp | |
| Low-sodium chicken broth | 4 cups | |
| Dried oregano | 1 tsp | |
| Dried basil | 1½ tsp | |
| Butter | ½ cup | For the roux |
| All-purpose flour | ½ cup | For the roux |
| Freshly grated parmesan cheese | 1 cup | |
| Half-and-half | 1½ cups | Or whole milk |
| Salt | 1 tsp | |
| Black pepper | ¼ tsp | |
| Fresh basil, chopped | ¼ cup |
A Pot Full of Cozy
My grandkids never knew they were eating so many vegetables. They just asked for more soup! I love this recipe for a rainy afternoon. It makes the whole house smell like a happy kitchen. Doesn’t that smell amazing? Let’s get a pot simmering.
Step 1: Warm up your olive oil in a big pot. Toss in your diced carrots, onion, and celery. Let them cook until they get a little soft. I like to stir them with a wooden spoon. It reminds me of my own grandma’s kitchen.
Step 2: Now, add the diced tomatoes and tomato paste. Pour in the chicken broth next. Sprinkle in the oregano and dried basil. Bring it all to a gentle bubble. Cook until the carrots are tender enough to poke with a fork.
Step 3: Time to make the soup smooth and creamy! Carefully use an immersion blender right in the pot. If you don’t have one, a regular blender works just fine. (Hard-learned tip: Let the soup cool a bit before blending. Hot soup can splash!)
Step 4: In a separate small pan, melt your butter. Whisk in the flour until it’s all mixed up. Keep stirring until it turns a lovely golden color. This little mixture is called a roux. It makes the soup so silky.
Step 5: Here’s the magic trick! Take a ladle of your hot, puréed soup. Whisk it right into your roux. This keeps it from getting lumpy. Then, stir this smooth mixture back into the big pot of soup.
Step 6: Finally, stir in the parmesan cheese and half-and-half. Add the salt, pepper, and that lovely fresh basil. Let it all heat through for a few more minutes. What’s your favorite cozy meal on a cold day? Share below!
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Yield: 6 servings
Category: Dinner, Soup
Three Tasty Twists
This soup is like a favorite sweater. You can dress it up in so many ways! I love playing with the recipe. It keeps things fun and exciting in the kitchen. Here are a few ideas I’ve tried over the years.
Make It Veggie: Swap the chicken broth for vegetable broth. It’s just as delicious. My neighbor is vegetarian, and she loves it this way.
Give It a Kick: Add a pinch of red pepper flakes with the other dried herbs. It gives the soup a little warm hug. My grandson always asks for it spicy.
Roasty & Toasty: Roast the carrots and onion in the oven first. It makes the soup taste deeper and sweeter. Perfect for a fall evening.
Which one would you try first? Comment below!
The Perfect Pairings
A good bowl of soup deserves good company. For me, that means something to dip and something to sip. I still laugh at how my husband always crumbles crackers into his. It’s his favorite part of the meal.
You must serve this with a big, crusty grilled cheese sandwich. The melted cheese and crispy bread are just perfect. A simple green salad on the side is lovely, too. For a drink, a crisp apple cider is so refreshing. For the grown-ups, a glass of chilled Chardonnay pairs beautifully.
Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this lovely soup. It keeps well in the fridge for about four days. Just let it cool completely first. Then pop it in a sealed container.
You can also freeze it for a chilly day. I freeze it in single portions. This makes for a quick, warm lunch. My grandson calls it my “magic freezer soup.”
Batch cooking this soup saves so much time. Making a double batch is just as easy. This means a good meal is always ready for you. That matters on busy days when you are tired.
Reheating is simple. Warm it gently on the stove. Stir it often so it heats evenly. I once burned a batch by rushing it. Now I always use low heat.
Have you ever tried storing it this way? Share below!
Simple Fixes for Soup Troubles
Sometimes soup can be too thin. If yours is, let it simmer a bit longer. This helps some water evaporate. Your soup will get thicker and richer.
Is your soup a bit too tart? A tiny pinch of sugar can fix that. It balances the tomatoes nicely. I remember when I first learned this trick. It made all the difference.
Getting the roux smooth is important. Whisk it constantly as you add the soup. This stops lumps from forming. A smooth soup feels so much nicer to eat.
Fixing these small issues builds your cooking confidence. You learn that mistakes are okay. It also makes the final flavor just perfect. That is a wonderful feeling.
Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use a gluten-free flour blend for the roux. It works just the same.
Q: Can I make it ahead? A: Absolutely. Make it up to two days before. The flavors get even better.
Q: What if I don’t have half-and-half? A: Whole milk is a fine swap. The soup will be a little lighter.
Q: Can I double the recipe? A: You sure can. Use a big pot so it does not bubble over.
Q: Any optional add-ins? A: A splash of heavy cream at the end is lovely. *Fun fact: Adding cream at the end is called “mounting.” It makes the soup extra silky.
Which tip will you try first?
Share Your Kitchen Success
I hope you love making this soup. It always makes my kitchen feel like home. I would love to see your creation.
Share a picture of your cozy bowl. You can tag our blog on Pinterest. It makes me so happy to see your cooking.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Creamy Tomato Basil Soup With Hidden Veggies
Description
A rich and comforting soup packed with hidden vegetables, made creamy with a classic roux and finished with parmesan and fresh basil.
Ingredients
Instructions
- Stovetop Method: In a large pot, warm the olive oil over medium-high heat. Cook the diced carrots, onion, and celery until they begin to soften.
- Mix in the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring the mixture to a gentle boil and continue cooking until the vegetables are tender.
- Carefully purée the soup directly in the pot using an immersion blender, or transfer to a countertop blender to process until smooth.
- For the roux, melt butter in a separate saucepan. Whisk in the flour and cook, stirring continuously, until it turns a golden brown color.
- To incorporate the roux, whisk a ladleful of the puréed soup into it until smooth. Gradually add a few more cups of soup to the roux, then combine this entire mixture back into the main pot.
- Finish by stirring in the parmesan cheese, half-and-half, salt, pepper, and fresh basil. Allow the soup to simmer for a few final minutes until heated through.
- Slow Cooker Method: Combine the diced tomatoes, carrots, onion, celery, tomato paste, broth, oregano, and dried basil in the slow cooker.
- Cover and cook on the low setting for 5 to 6 hours, or until the vegetables are completely tender.
- On the stovetop, prepare a roux by cooking butter and flour together until golden. Whisk in several cups of the cooked soup from the slow cooker to temper the roux, then stir this mixture back into the slow cooker.
- Purée the soup until smooth. Add the parmesan cheese, half-and-half, salt, pepper, and fresh basil, stirring to combine. Let it cook for an additional 20-30 minutes to warm through.
- Instant Pot Method: Select the Sauté function and heat the olive oil. Cook the diced carrots, onion, and celery until softened.
- Add the diced tomatoes, tomato paste, chicken broth, oregano, and dried basil to the pot.
- Secure the lid and set to cook at High Pressure for 10 minutes. Perform a quick pressure release once the time is up.
- While the soup is cooking, make a roux in a separate pan by browning flour in melted butter. After releasing the pressure, purée the soup. Stir in the roux, followed by the parmesan cheese, half-and-half, salt, pepper, and fresh basil. Use the Sauté function again to heat the soup through before serving.
Notes
- For a smoother soup, strain after blending. You can substitute vegetable broth for a vegetarian version.
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