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To make a delicious creamy tomato basil soup, you need some key ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 tablespoon sugar (optional, to balance acidity) - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream or a dairy-free alternative - ½ cup fresh basil leaves, chopped These ingredients create a rich and flavorful base. The crushed tomatoes give a sweet and tangy taste. The heavy cream adds a smooth texture, while fresh basil brings a bright aroma. You can boost the flavor with a few optional add-ins: - A pinch of red pepper flakes for heat - A splash of balsamic vinegar for depth - Fresh herbs like thyme or rosemary for extra fragrance These add-ins can help personalize your soup and make it even more delightful. When serving your creamy tomato basil soup, consider these pairings: - Crusty bread for dipping - Grilled cheese sandwiches for a classic touch - A fresh green salad to balance the meal These sides complement the soup and create a satisfying meal. For the full recipe, check out the complete guide! To start, gather your ingredients. This keeps everything organized. You will need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, oregano, salt, pepper, heavy cream, and fresh basil. This recipe is simple and quick. First, heat the olive oil in a large pot over medium heat. Add the chopped onion. Cook it until it turns soft, about 5 minutes. Then, add the minced garlic. Stir for 1-2 minutes. Be careful not to burn it. Now, pour in the crushed tomatoes and vegetable broth. Stir in the sugar, oregano, salt, and pepper. Bring this mixture to a simmer. Let it cook for 20 minutes. This time helps the flavors mix well. Stir occasionally for the best results. After simmering, it’s time to blend the soup. Use an immersion blender to make it smooth. If you don’t have one, pour the soup in batches into a countertop blender. Once blended, return it to the pot. Stir in the heavy cream and heat it over low heat. Do not let it boil. Just before serving, fold in the chopped fresh basil. Taste and adjust seasoning if needed. Your creamy tomato basil bliss is almost ready! Serve it hot with crusty bread or grilled cheese on the side. For the full recipe, check out the details above. To get the best creamy texture in your soup, blend it well. I use an immersion blender for easy mixing. If you don’t have one, pour the soup into a regular blender. Blend it in small batches to avoid spills. Always blend until it’s smooth. After blending, return it to the pot and stir in the cream. This gives a rich, velvety feel. One common mistake is not cooking the onions long enough. They must be soft and sweet before adding other ingredients. Another mistake is overcooking the garlic. It should be fragrant but not brown. Also, don’t skip the simmering step. This allows the flavors to mix well. Lastly, be careful with seasoning. Taste as you go, and adjust salt and pepper last. To enhance the flavor, consider adding a pinch of sugar. It helps balance the acidity of the tomatoes. Fresh basil is key for a bright taste. Stir it in just before serving. You can also add a splash of balsamic vinegar for depth. If you like spice, add a dash of red pepper flakes. These small tweaks can elevate your soup from good to great. For the full recipe, check the earlier section. {{image_2}} You can make a tasty dairy-free version of this soup. Use coconut milk or cashew cream instead of heavy cream. Start by blending soaked cashews with water until smooth. This adds nutty flavor and creaminess. You can also use oat milk for a lighter touch. Just be sure to choose unsweetened options for the best taste. This way, everyone can enjoy a bowl of creamy goodness! If you like heat, add a spicy twist! You can stir in red pepper flakes or diced jalapeños while the soup simmers. Start with a small amount and taste as you go. This will help you find the right balance. You can also top your soup with a drizzle of hot sauce. This adds flavor and a fun kick to your meal. Boost the nutrition by adding more veggies. Carrots, bell peppers, or zucchini work well. Just chop them up and add them when you cook the onions. They will soften and blend into the soup. You can also add spinach or kale at the end for a pop of color and nutrients. This makes the soup even heartier and more satisfying. Check out the Full Recipe for steps on making these variations! After you enjoy your creamy tomato basil soup, you might have some left. To store it, let the soup cool first. Then, transfer it into an airtight container. Seal it tightly and place it in the fridge. It will stay fresh for about three to four days. When storing, try to divide it into smaller portions. This way, it’s easier to heat up later. If you want to keep your soup for a longer time, freezing is a great option. First, let the soup cool completely. Next, pour it into freezer-safe containers or bags. Leave some space at the top because the soup will expand when it freezes. Label the bags with the date and type of soup. You can freeze it for up to three months. When you are ready to eat it, just thaw it in the fridge overnight before reheating. To reheat your creamy tomato basil soup, you have a few options. You can use the stove or microwave. If you use the stove, pour the soup into a pot and heat it over low to medium heat. Stir it often to prevent sticking. If you choose the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps the soup warm evenly. Always check the temperature before serving. If it seems too thick, add a splash of vegetable broth or water to reach your desired consistency. For the best taste, enjoy it fresh! Yes, you can make Creamy Tomato Basil Soup in advance. It tastes even better after sitting. Let it cool and store it in the fridge for up to three days. Just reheat it on the stove when you're ready to enjoy it. The flavors will blend nicely, making each bite delicious. If you want to replace heavy cream, try using coconut cream or cashew cream. Both options give a rich, creamy texture. You can also use a mixture of milk and butter for a lighter option. Just remember, the flavor may change slightly, but it will still be tasty. To thicken your soup, you have a few options. You can add more canned tomatoes or even tomato paste. Another method is to blend in some cooked potatoes. If you prefer, you can also mix in a cornstarch slurry. Just combine cornstarch with water before adding it to the soup. Yes, using fresh tomatoes is a great choice! If you prefer fresh, use about 2 pounds of ripe tomatoes. Blanch them to remove the skins, then chop them up. Fresh tomatoes may need a bit more cooking time to soften and release their juices. Basil is the star herb in this soup, but you can add more! Oregano, thyme, and parsley work well too. For a kick, try adding a bit of rosemary. Fresh herbs can brighten the flavor and add depth. Always taste as you go for the best balance. In this article, we explored the simple steps to make creamy tomato basil soup. We discussed essential ingredients, preparation methods, and tasty variations. I shared tips for a creamy texture and how to avoid common mistakes. Lastly, storing and reheating your soup correctly can keep it fresh. This soup is easy to make and very satisfying. Now, you have the tools to create a delicious version that suits your taste. Enjoy your cooking adventure!

Creamy Tomato Basil Soup

Indulge in the creamy goodness of this delicious tomato basil soup recipe that’s perfect for any occasion. With fresh ingredients like juicy tomatoes and fragrant basil, it’s easy to prepare in just 35 minutes. Whether you're serving it with crusty bread or a warm grilled cheese, this soup warms the soul. Click through now to explore the full recipe and elevate your mealtime with this comforting dish!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

1 tablespoon sugar (optional, to balance acidity)

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream or a dairy-free alternative

½ cup fresh basil leaves, chopped

Crusty bread or grilled cheese for serving (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

    Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to let it burn.

      Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.

        Let it simmer for 20 minutes to develop flavors, stirring occasionally.

          Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.

            Return the blended soup to the pot, and stir in the heavy cream. Heat through over low heat without boiling.

              Just before serving, stir in the chopped fresh basil and adjust seasoning if necessary.

                Serve hot with crusty bread or grilled cheese on the side for dipping.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4