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Here is what you need for the creamy tomato basil soup: - 1 tablespoon extra virgin olive oil - 1 medium yellow onion, finely diced - 2 large garlic cloves, minced - 1 can (28 oz) of high-quality crushed tomatoes - 2 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream or coconut cream for a dairy-free option - 1 tablespoon granulated sugar (to balance acidity) - Freshly cracked salt and pepper to taste - 1/4 cup fresh basil leaves, chopped roughly - 1 teaspoon dried oregano - Croutons and extra fresh basil leaves for garnish To make this soup shine, choose fresh and high-quality ingredients. Use ripe tomatoes for the best flavor. I love using fresh basil from my garden. It adds a bright taste. Look for heavy cream with a high fat content. This gives the soup a rich, creamy texture. If you pick vegetable broth, go for low-sodium. It helps control the salt level in your dish. You can easily adapt this recipe to fit dietary needs. For a vegan option, swap heavy cream for coconut cream. It gives a rich flavor without dairy. If you're gluten-free, just make sure your croutons are gluten-free too. You can use fresh herbs like thyme or parsley instead of basil. This keeps the soup fresh and fragrant while meeting different tastes. For a spicy kick, add a pinch of red pepper flakes when cooking. To make this creamy tomato basil soup, start with a big pot. Heat 1 tablespoon of olive oil over medium heat. When it shimmers, add 1 finely diced yellow onion. Stir it for about 5-7 minutes until soft and see-through. Next, add 2 minced garlic cloves. Cook for 1-2 minutes, stirring so it doesn't burn. You want that nice garlic smell! Now, pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. Stir gently to mix everything. Turn up the heat until it simmers. After that, mix in 1 tablespoon of sugar, a pinch of salt, and some freshly cracked pepper. Add 1/4 cup of chopped basil leaves and 1 teaspoon of dried oregano. Let this simmer uncovered for 25 minutes. This helps all the flavors blend together. After simmering, remove the pot from heat. Grab your immersion blender and carefully puree the soup until it’s silky smooth. If you want a chunkier soup, blend it only halfway. Return the pot to low heat and stir in 1 cup of heavy cream. Be careful not to let it boil, as that can curdle the cream. Taste the soup and add more salt or pepper as needed. - Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutes - Servings: 4 This timing makes it easy to fit into a busy day. You can have a warm and hearty meal ready in no time. An immersion blender is a handy tool for soups. It allows you to blend without transferring hot soup to another container. Just place it into the pot and blend until smooth. If you don’t have one, use a regular blender in small batches. Just be careful as the soup is hot! For a fun twist, let the kids help with blending. They will love seeing the soup change texture. Plus, it makes cooking a team activity! For more on this creamy delight, check the full recipe. To boost the flavor of your creamy tomato basil soup, start with fresh ingredients. Fresh basil adds a bright, herbaceous note. Use high-quality crushed tomatoes for the best taste. You can also add a splash of balsamic vinegar to deepen the flavor. If you like a little heat, consider adding a pinch of red pepper flakes. This will give a nice kick without overpowering the dish. One common mistake is overcooking the garlic. It should be fragrant but not burnt, as this can make your soup bitter. Another error is not blending enough. A smooth texture enhances the creaminess. If you want a chunkier soup, blend just half of it. Lastly, don’t skip the sugar; it balances the acidity of tomatoes and makes the flavors pop. Serve your creamy tomato basil soup hot in deep bowls. Pair it with crusty bread or a grilled cheese sandwich for a perfect meal. You can also top the soup with croutons for added crunch. For a fresh touch, add a few extra basil leaves as a garnish. If you want to impress, drizzle a bit of olive oil on top just before serving. This brings a nice finish to the dish. For the full recipe, check the details above! {{image_4}} You can easily make this soup vegan. Instead of heavy cream, use coconut cream. This gives a rich taste without dairy. Also, ensure your vegetable broth is vegan-friendly. Replace sugar with maple syrup for a hint of sweetness. Want to add some heat? Stir in red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can also add a splash of hot sauce for more kick. This version brings a fun twist to the classic recipe. Feel free to switch up the herbs. Use thyme or rosemary instead of oregano for a different flavor. Fresh parsley can add a nice touch too. For a zing, add a squeeze of lemon juice right before serving. These small changes can keep the soup fresh and exciting. For the full recipe, check out the details above. To store leftovers, let the soup cool first. Then, place it in an airtight container. Make sure to seal it tightly. The soup will stay fresh in the fridge for about 3 to 4 days. Label the container with the date to keep track. When you’re ready to enjoy the soup again, reheat it gently. Pour it into a pot over low heat. Stir it often to prevent it from sticking. You can also microwave it in a bowl. Heat it in short bursts, stirring in between. This will help keep the cream smooth and tasty. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. It will freeze well for up to 3 months. To thaw, place it in the fridge overnight. Then, reheat as usual. For more details, check the Full Recipe. To make creamy tomato basil soup from scratch, first, heat olive oil in a pot. Add diced onion and cook until soft. Then, stir in minced garlic for flavor. Next, pour in crushed tomatoes and vegetable broth. Let it simmer to blend flavors. After simmering, use an immersion blender to puree until smooth. Finally, stir in heavy cream and season to taste. You can serve creamy tomato basil soup with many tasty sides. Fresh, crusty bread pairs well. Grilled cheese sandwiches make a classic match. A light salad can balance the meal. For a fun twist, try adding croutons on top for crunch. Yes, creamy tomato basil soup can be healthy. It contains tomatoes, which are rich in vitamins. Basil adds flavor and nutrients. Using vegetable broth keeps it low in calories. If you choose coconut cream, it's dairy-free. Just watch the heavy cream amount for calorie control. Absolutely! You can make the soup ahead of time. Cook it, then cool it down quickly. Store it in the fridge for up to three days. When ready to eat, just reheat on the stove. Stir in the cream just before serving for the best taste. To find the full recipe for creamy tomato basil soup, check out the detailed section above. It offers all the ingredients and steps you need to create this delicious dish. Enjoy every spoonful! This blog post covered everything you need for creamy tomato basil soup. We explored the right ingredients for quality results and suitable substitutions. The step-by-step cooking process ensures you make it perfectly every time. Tips and tricks helped us enhance flavors and avoid common mistakes. Variations let you adapt the soup to your taste, and storage tips keep leftovers fresh. Overall, this soup is easy to make and delicious. Enjoy your cooking and share this recipe with friends!

Creamy Tomato Basil Soup

Savor the rich flavor of creamy tomato basil bliss with this easy recipe! This comforting soup combines fresh ingredients like crushed tomatoes, basil, and a splash of cream to create a bowl of pure deliciousness. Perfect for chilly evenings, it's quick to whip up and sure to impress. Discover how to make this delightful dish that warms the soul. Click to explore the full recipe and bring a taste of bliss to your table!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium yellow onion, finely diced

2 large garlic cloves, minced

1 can (28 oz) of high-quality crushed tomatoes

2 cups vegetable broth (low-sodium preferred)

1 cup heavy cream or coconut cream for a dairy-free option

1 tablespoon granulated sugar (to balance acidity)

Freshly cracked salt and pepper to taste

1/4 cup fresh basil leaves, chopped roughly

1 teaspoon dried oregano

Croutons and extra fresh basil leaves for garnish

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the diced onion and sauté, stirring occasionally, until the onion is soft and translucent, approximately 5-7 minutes.

    Incorporate the minced garlic into the pot and cook for an additional 1-2 minutes, stirring constantly until fragrant and golden, being careful not to burn the garlic.

      Pour in the can of crushed tomatoes and add the vegetable broth. Stir the mixture gently to fully combine all ingredients. Increase the heat to bring the mixture to a gentle simmer.

        Once simmering, mix in the sugar, a pinch of salt, freshly cracked black pepper, chopped basil leaves, and dried oregano. Stir well and let the soup simmer uncovered for about 25 minutes, allowing the flavors to deepen and meld together.

          After simmering, remove the pot from heat. Use an immersion blender to carefully puree the soup until silky smooth. If you prefer a texture with more body, blend only halfway for a chunkier consistency.

            Return the pot to the stove over low heat and gently stir in the heavy cream. Allow it to warm through, ensuring it doesn’t reach a boil to keep the cream from curdling.

              Taste and adjust seasoning as necessary with additional salt and pepper, balancing flavors to your preference.

                Serve the soup piping hot, garnished generously with croutons and a sprinkle of fresh basil leaves for added flavor and color.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 servings

                    - Presentation Tips: Ladle the soup into deep, elegant bowls. For an extra touch, drizzle with a little additional cream on top and garnish with more fresh basil leaves. Serve alongside slices of warm, crusty bread for a complete and comforting meal experience!