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To make a rich and tasty creamy tomato basil soup, you need these key items: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 cup heavy cream - 1 tablespoon sugar - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Croutons and fresh basil leaves for garnish These main ingredients create a base full of flavor. The crushed tomatoes bring a bright taste. The heavy cream adds a smooth texture. Fresh basil gives it a nice, herbal kick. You can add a few optional ingredients to enhance your soup: - 1 teaspoon red pepper flakes for heat - 1 tablespoon balsamic vinegar for depth - A pinch of smoked paprika for a smoky twist These extras can make your soup unique. Adding red pepper flakes can make it spicy. Balsamic vinegar can add a sweet and tangy note. If you have allergies, you can easily swap some ingredients: - Use coconut milk instead of heavy cream for dairy-free options. - Replace vegetable broth with chicken broth if needed. - Use a sugar substitute for those watching their sugar intake. These substitutions help keep the essence of the soup. They also ensure everyone can enjoy this dish without worry. For the full recipe, check the detailed instructions above. To make creamy tomato basil soup, start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, diced. Sauté until the onion is soft, about 5-7 minutes. Next, add 2 minced garlic cloves. Cook for 1-2 minutes until you smell the garlic. Now, pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. Stir the mix well and bring it to a simmer. Add 1 tablespoon of sugar, salt, and pepper to taste. Toss in 1/4 cup of fresh basil leaves and 1 teaspoon of dried oregano. Stir again. Let this simmer for about 25 minutes. This time lets the flavors mix nicely. After simmering, take the pot off the heat. Use an immersion blender to puree the soup until it is smooth. If you like it chunky, blend it less. Once it's blended, put the pot back on low heat. Stir in 1 cup of heavy cream and warm it through, but don’t let it boil. Taste it and adjust the seasoning with more salt and pepper if needed. Now your soup is ready to serve. To get the best flavor in your creamy tomato basil soup, here are some tips: - Use ripe, good-quality tomatoes for better taste. - Fresh basil makes a big difference. Always use it if possible. - Use low-sodium vegetable broth. This helps you control the salt. - Simmer longer if you have time. It deepens the flavor. These tips can help elevate your soup to the next level. Blending gives your tomato basil soup a smooth and creamy texture. Here are some techniques: - For a super smooth soup, use an immersion blender. It’s easy and quick. - If you prefer some chunks, use a regular blender. Blend it less. - Always blend in batches if using a regular blender. This keeps it safe and easier to handle. Using these techniques, you can achieve the perfect creamy texture for your soup. For the complete recipe, check out the Full Recipe section. To make your creamy tomato basil soup shine, I have some tips. First, use fresh basil for the best flavor. Dried basil can work, but fresh gives a vibrant taste. Next, add a splash of balsamic vinegar. This adds a nice depth to the soup. If you want a smoky flavor, try adding a bit of smoked paprika. Just a pinch will do wonders. Finally, blend the soup until it’s super smooth. This gives it a nice, creamy texture. Many people make a few simple mistakes when cooking soup. One common error is not sautéing the onion long enough. Sauté until it’s soft and sweet. This step builds a strong flavor base. Another mistake is not tasting as you cook. Always taste and adjust the seasoning. Also, don’t skip the sugar. It balances the acidity of the tomatoes. Lastly, avoid boiling the soup after adding cream. This can cause it to curdle, and nobody wants that! Serving your soup well makes it even more enjoyable. Use deep bowls for a cozy look. Drizzle with a bit of cream on top for flair. Sprinkle chopped basil for a pop of color. Add croutons for a fun crunch. You can even add a side of crusty bread for a complete meal. This not only looks great but tastes even better! For more details, check out the Full Recipe! {{image_2}} You can easily make a vegan version of this soup. Instead of heavy cream, use coconut cream or cashew cream. Both give a rich texture without dairy. You can also swap the vegetable broth for homemade broth for a fresh taste. This keeps the soup light but still creamy. Want to boost the nutrition? Add cooked lentils or chickpeas. They add protein and fiber. You can also mix in some spinach or kale for added vitamins. These greens will cook down and blend well. They won’t change the taste much but will add color and health benefits. This soup is great for any time. For a cozy night, serve it with crusty bread. If you host a gathering, offer it in small cups as an appetizer. Dress it up with a drizzle of olive oil and fresh basil for a special touch. For lunch, pair it with a simple salad for balance. This soup fits any meal! Check the Full Recipe for more ideas. After making your creamy tomato basil soup, let it cool to room temperature. Then, pour it into an airtight container. This keeps the soup fresh. Store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. To freeze your soup, use a freezer-safe container. Make sure to leave some space at the top. The soup expands when it freezes. Label the container with the date. You can freeze it for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. When reheating, pour the soup into a pot. Heat it on medium-low. Stir it often to prevent it from sticking. If the soup is too thick, add a splash of vegetable broth. This keeps the soup creamy and delicious. Always taste it before serving. Adjust the seasonings if needed. For the best experience, serve it warm with fresh basil and croutons. This makes it feel like a cozy meal every time! Check out the Full Recipe for more tips. Yes, you can make creamy tomato basil soup ahead of time. Just cook the soup as directed and let it cool. Store it in an airtight container in the fridge. It will stay fresh for about three days. When you’re ready to serve, reheat the soup on the stove. Stir in the cream at the end to keep it smooth. Creamy tomato basil soup pairs well with many sides. Here are some great options: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh salad with vinaigrette - Garlic bread for a tasty crunch These sides enhance the soup's rich flavors. They also make your meal more filling. To add some spice to your creamy tomato basil soup, try these tips: - Add a pinch of red pepper flakes while cooking. - Mix in chopped jalapeños for heat. - Use spicy sausage or chorizo for a meaty kick. Adjust the spice levels to fit your taste. Start small and increase it as needed. You can always add more, but it’s hard to take spice away! Check out the Full Recipe for more guidance. Creamy tomato basil soup is easy and fun to make. We covered key ingredients and tasty add-ins to boost flavor. I shared tips to blend for that perfect creamy texture. Don't forget about the variations and how to store leftovers. This soup is great for any occasion. Enjoy trying different spins on the recipe! You'll love how it warms you up and brings joy to your table.

Creamy Tomato Basil Soup

Indulge in the creamy tomato basil bliss that will warm your soul! This easy recipe combines rich flavors from crushed tomatoes, fresh basil, and a hint of garlic, all swirled into a comforting soup. Perfect for any season, you'll love how simple it is to make. Ready in just 40 minutes, it's a delicious choice for lunch or dinner. Click through to explore this irresistible recipe and create your own bowl of happiness!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

1 cup heavy cream

1 tablespoon sugar (to balance acidity)

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Croutons and fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

    Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a simmer.

        Add the sugar, salt, pepper, chopped fresh basil, and dried oregano. Stir well and let it simmer for about 25 minutes, allowing the flavors to meld.

          Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially.

            Return the pot to low heat and stir in the heavy cream. Let it warm through, but do not boil.

              Adjust seasoning with more salt and pepper if needed.

                Serve hot, garnished with croutons and additional fresh basil leaves.

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

                    - Presentation Tips: Serve the soup in deep bowls, drizzle with a little extra cream, and sprinkle fresh basil for color contrast. Add a side of crusty bread for a complete meal!