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To make this creamy tomato basil soup, you need: - 4 cups ripe tomatoes, chopped - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 cup heavy cream (or coconut cream for a vegan option) - 2 tablespoons olive oil - 1 teaspoon sugar - Salt and pepper to taste - Croutons and extra basil for garnish If you lack fresh tomatoes, use canned tomatoes. Choose whole or diced tomatoes. For a lighter soup, swap heavy cream with milk or a plant-based milk. If you prefer a vegan option, use coconut cream instead of heavy cream. You can also replace olive oil with avocado oil. If you're short on basil, parsley adds a nice touch, too. Select tomatoes that are firm and bright in color. Ripe tomatoes should feel slightly soft. For onions, pick ones with smooth skin and no soft spots. Garlic should be plump and firm. When choosing basil, look for vibrant green leaves without brown spots. Fresh herbs enhance flavor, so always choose the best quality. For the full recipe, you can refer to the section above. To start, gather all your ingredients. You will need ripe tomatoes, onion, garlic, vegetable broth, fresh basil, heavy cream, olive oil, sugar, salt, and pepper. Chop the tomatoes, onion, and garlic. This step makes cooking easier and faster. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes. The onions should look clear. Then, add the minced garlic and cook for another minute. It will smell great! Next, add the chopped tomatoes and sugar. Cook for 10 to 12 minutes, stirring now and then. The tomatoes should soften and release juice. Pour in the vegetable broth and bring it to a boil. Once it boils, lower the heat and let it simmer for 15 minutes. This helps the flavors mix well. After simmering, remove the pot from heat and stir in the fresh basil. To blend the soup, you can use an immersion blender. This tool makes it easy to blend right in the pot. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Be cautious, as the soup is hot. Blend until smooth, then return it to the pot on low heat. Stir in the heavy cream until warmed, but do not let it boil. Finally, season with salt and pepper to taste. Enjoy your creamy tomato basil delight! For the complete instructions, check the Full Recipe. To make your soup rich and creamy, choose the right cream. Heavy cream works best. If you prefer a vegan option, coconut cream is a great choice. Blend the soup well after cooking. This step creates a smooth texture. Always stir in the cream on low heat. This keeps the soup warm without boiling. Boiling can cause the cream to separate. Taste is key. You can add more garlic or onion for a bolder flavor. A pinch of sugar balances the acidity from tomatoes. Fresh herbs like thyme or oregano can add depth. If you like spice, try adding red pepper flakes. Always taste the soup before serving. Adjust salt and pepper to your liking. Serve your creamy tomato basil soup hot. Garnish with croutons for crunch. A sprinkle of fresh basil adds flavor and color. For a full meal, pair it with a grilled cheese sandwich. A light salad also works well. You can even serve it in a bread bowl for a fun twist. Check out the Full Recipe for more ideas! {{image_2}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. This change keeps the rich texture and adds a subtle sweetness. Use vegetable broth instead of chicken broth for depth. If you want to boost the flavor, try adding a splash of lemon juice. Fresh basil remains essential for the vibrant taste. This version is just as creamy and delicious! Good news! The classic creamy tomato basil soup is gluten-free. Just be sure to check your broth and any added toppings like croutons. You can make your own gluten-free croutons easily. Just use gluten-free bread, season it, and bake until crispy. This keeps your soup safe for those avoiding gluten. Want to get creative? You can add roasted red peppers for a smoky flavor. A pinch of red pepper flakes can give it a nice kick. For a touch of sweetness, toss in some diced carrots while cooking. If you like a fresh twist, add a swirl of pesto before serving. These options can take your soup to a new level of flavor. For the full recipe, check out the Creamy Tomato Basil Bliss Soup recipe! After enjoying your creamy tomato basil soup, you may have some left. To store it, let the soup cool down. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup can expand when frozen. Store it in the fridge if you plan to eat it within three days. For longer storage, freezing is best. If you want to keep your soup for more than a few days, you can freeze it. Use freezer-safe containers or bags. Pour the cooled soup into the containers, ensuring no air is left. You can freeze the soup for up to three months. When ready to enjoy, just take it out of the freezer and let it thaw in the fridge overnight. To reheat your creamy tomato basil soup, do it gently. Pour the soup into a pot and heat it on low. Stir often to prevent sticking. If it seems too thick, add a splash of vegetable broth or water. You want it warm, not boiling, to keep the flavors fresh. For an extra touch, garnish with croutons and more basil before serving. Enjoy every spoonful! Yes, you can use canned tomatoes. They make a great base for your soup. Canned tomatoes are often picked at peak ripeness. This means they can taste just as good as fresh ones. I recommend using whole or diced canned tomatoes. Just drain some extra liquid if needed. You can still enjoy rich flavors in your creamy tomato basil soup. Creamy tomato basil soup lasts about 3 to 4 days when stored in the fridge. Make sure to keep it in an airtight container. If you want to enjoy it later, you can freeze it. It will stay good in the freezer for up to 3 months. Just remember to thaw it in the fridge overnight before reheating. You can serve many tasty items with creamy tomato basil soup. Here are some ideas: - Grilled cheese sandwiches - Fresh crusty bread - A green salad - Garlic bread - Croutons on top of the soup These pairings enhance the meal and add variety. Enjoy exploring different combinations with your creamy tomato basil soup! This blog post covered how to make creamy tomato basil soup. You learned about key ingredients and their substitutes. I shared tips for choosing fresh produce and how to prepare your dish. We discussed cooking methods, blending techniques, and tips for a creamy texture. I provided variations for vegan and gluten-free options. Finally, I offered storage tips and answered common questions. Enjoy creating your delicious soup with these insights!

Creamy Tomato Basil Soup

Discover the ultimate comfort dish with this creamy tomato basil bliss soup recipe! Made with fresh tomatoes, aromatic herbs, and rich cream, this soup is perfect for cozy evenings. It's simple to prepare and bursting with flavor, making it a family favorite. Ready in just 45 minutes, this delightful recipe is not to be missed. Click through to explore the full recipe and add a new favorite to your meal rotation!
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Ingredients
  

4 cups ripe tomatoes, chopped

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup fresh basil leaves, packed

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon sugar

Salt and pepper to taste

Croutons and extra basil for garnish

Instructions
 

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

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the chopped tomatoes and sugar to the pot. Cook for about 10-12 minutes, stirring occasionally, until the tomatoes soften and release their juices.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes to allow the flavors to meld.

          Remove the pot from heat and stir in the fresh basil leaves.

            Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, being cautious of the hot liquid.

              Return the blended soup to the pot over low heat and stir in the heavy cream. Heat until warmed through, but do not boil.

                Season with salt and pepper to taste.

                  Serve hot, garnished with croutons and an extra sprinkle of fresh basil.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4