Creamy Tomato Basil Soup

Recipe courtesy of The Food Nanny Rescues Dinner by Liz Edmunds.  Makes about 12 cups.


  • 1/2 cup (1 stick) butter
  • 1 cup all-purpose flour
  • 4 cups chicken broth (substitute vegetable broth for a vegetarian soup)
  • 3 1/2 cups half-and-half
  • 1 1/2 cups marinara sauce
  • 1 can (14.5 ounce) diced tomatoes or 8-10 small vine-ripened tomatoes, diced
  • 2 tablespoons chopped fresh basil, or 1/2 tsp. dried
  • Corse salt & ground black pepper


  1. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture.
  2. Whisk in the broth.  Increase the heat and cook and stir until thickened. 
  3. Decrease the heat to low, stir in the half-and-half, and simmer to 20 minutes.
  4. Stir in the marinara sauce, tomatoes, and basil, and cook until heated through.
  5. Season with salt and pepper to taste.
  6. Serve as a chunky-style, or puree in a food processor or blender if you prefer a smooth soup.

Serve with a salad and crackers or hot corn bread.


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