tomato basil soup with cheddar jalapeno biscuits

main dishes

SOUP!!!! The word just makes us smile and feel cozy all over. We love eating soup AND we love making soup. As comforting as it is to eat soup, there is also something comforting about making it too. Chopping the veggies, making a roux, the house smells amazing. Are you feeling it?! We love tomatoes, so it is no surprise to those who know us that we started making tomato basil soup a long time ago. It is now one of our favorite soups. This soup goes together really fast, uses fresh tomatoes (no need to peel them!) and the key – an immersion blender! Do you have one? We like the Cuisinart Smart Stick. It is so easy to use and allows you to puree the soup right in the pan!

Don’t forget the biscuits! They are great to dunk in the soup or you can crumble them up and mix them in. Note: if you are not up to chopping the onions, carrots and celery, consider purchasing them already chopped up (called mirepoix). Trader Joe’s has a great one, we have linked it here.



tomato basil soup with cheddar jalapeno biscuits

  • Author: Salt and Share
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Category: Soups
  • Cuisine: American


  • 8 tablespoons butter, divided
  • 2 cups carrots, finely diced
  • 2 cups celery, finely diced
  • 1 medium onion, finely diced
  • 6 cups pureed fresh tomatoes, approx 6 medium sized (no need to peel)
  • 6 tablespoons fresh basil, finely chopped
  • 2 teaspoons dried oregano
  • 4 cups chicken broth
  • 2 cups heavy cream, room temperature
  • ½ cup shredded parmesan
  • ¼ cup flour
  • 1 teaspoon salt


  1. Melt 4 tablespoons of butter in pot.
  2. Add carrots, celery, onion. Cook until soft.
  3. Add pureed tomatoes, basil, oregano. Cook 5 minutes.
  4. Add broth. Bring to a boil and reduce heat to simmer for 15 -20 minutes.
  5. Using an immersion blender, puree soup.
  6. In separate pot, melt remaining 4 tablespoons butter, add flour and combine. Add soup to flour and butter mixture, approx one cup at a time and whisk thoroughly.
  7. Repeat until about half of the soup has been incorporated to the flour mixture.
  8. Pour flour/soup mixture back into main soup pot. Mix well to incorporate.
  9. Add parmesan cheese and heavy cream. Heat through.
  10. Serve and enjoy!

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with love,
Salt & Share

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