Creamy Basil & Tomato Soup
6 (3/4-cup)
10 min
20 min


1 cup milk

1/4 cup all-purpose flour

1 (15-ounce) can (1 1/2 cups) vegetable broth

1/4 cup chopped fresh basil leaves

1 (14 1/2-ounce) can diced tomatoes

1 tablespoon shredded Parmesan cheese

Coarse ground pepper

1/2 cup shredded mozzarella cheese


Shredded Parmesan cheese

How to make

  1. STEP 1

    Combine milk, flour and broth in 2-quart saucepan with whisk. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a boil.

  2. STEP 2

    Reduce heat to low. Stir in basil, tomatoes and 1 tablespoon Parmesan cheese. Cook, stirring constantly, 5-7 minutes or until soup is slightly thickened. (Do not boil.) Season to taste with pepper.

  3. STEP 3

    To serve, divide mozzarella cheese evenly among individual serving bowls. Pour soup over mozzarella cheese. Garnish with Parmesan cheese.

Tip #1

A higher fat milk works best in this recipe.


3.5Fat (mg)
10Cholesterol (mg)
420Sodium (mg)
9Carbohydrates (g)
<1Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  March 04, 2009

Absolutely delicious! So easy, too. The only change I made was to use tube basil; this recipe worked great with 2% milk.

— says Katie
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