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Making homemade tomato basil soup is easy when you have the right ingredients. Here’s what you need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups ripe tomatoes, chopped (or 2 cans of whole tomatoes) - 2 cups vegetable broth - 1 teaspoon sugar (to balance acidity) - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 cup fresh basil leaves, roughly chopped - 1/2 cup heavy cream (optional, for creaminess) - Crusty bread for serving (optional) You can change up the soup to fit your taste. Here are some optional ingredients: - 1 teaspoon red pepper flakes for heat - 1 carrot, diced for sweetness - 1 celery stalk, diced for depth - Parmesan cheese for topping - A squeeze of lemon for brightness Having the right tools makes cooking easier. Here’s what I recommend: - Large pot for cooking - Immersion blender for smooth soup - Chopping knife for prep - Cutting board for safety - Measuring spoons and cups for accuracy This list helps you gather all you need for a delicious homemade tomato basil soup. You can find the full recipe above to guide you through the cooking process. To make this soup, gather your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups ripe tomatoes, chopped (or 2 cans of whole tomatoes) - 2 cups vegetable broth - 1 teaspoon sugar (to balance acidity) - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 cup fresh basil leaves, roughly chopped - 1/2 cup heavy cream (optional, for creaminess) - Crusty bread for serving (optional) Start by heating the olive oil in a large pot over medium heat. Add the chopped onion. Cook it for about 5 minutes until it turns soft and clear. Then, add the minced garlic. Cook for one more minute. Stir it often to keep it from burning. Next, add the chopped tomatoes. If you use canned tomatoes, pour them in whole and break them up. Cook this mixture for 10 to 15 minutes. You want the tomatoes to break down and release their juices. After the tomatoes are soft, pour in the vegetable broth. Add the sugar, salt, and black pepper. Bring everything to a simmer. Let it simmer for about 20 minutes. This time allows all the flavors to mix well. Once the time is up, take the pot off the heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have an immersion blender, you can blend it in batches with a regular blender. After blending, put the pot back on the heat. Stir in the fresh basil and heavy cream if you want a creamy texture. Taste it and adjust the seasonings if needed. Let the soup warm through for another 5 minutes. Now, serve the soup hot. Drizzle a little olive oil on top for extra flavor. You can enjoy it with crusty bread on the side. This delightful dish is simple yet full of rich flavors. For the complete method, check the Full Recipe. When making tomato basil soup, watch out for a few common mistakes. First, don't skip the onion and garlic. They add a strong base flavor. Next, avoid using overripe or bad tomatoes. Fresh, ripe tomatoes make a big difference. Also, don't rush the simmering time. Let the soup cook long enough for the flavors to blend well. Lastly, always taste before serving. Adjust the salt and pepper as needed to get the best flavor. There are simple ways to boost the flavor of your soup. Adding a teaspoon of balsamic vinegar can give a nice tang. Fresh herbs like thyme or oregano can add depth. You can also use smoked paprika for a subtle smoky flavor. If you like heat, try a pinch of red pepper flakes. Experimenting with these ingredients can take your soup from good to great. If you want a creamy texture, heavy cream is an option. Stir it in just before serving for the best results. You can also use coconut milk for a dairy-free choice. Blending the soup well makes it smoother, too. If you prefer a chunkier soup, blend only half. This keeps some texture while still being creamy. Remember, the key is to find the right balance that you enjoy. {{image_2}} You can easily make this soup vegan and dairy-free. Just skip the heavy cream. Instead, use coconut milk or cashew cream. Both options add creaminess without dairy. If you want extra flavor, try adding nutritional yeast. It gives a cheesy taste without cheese. Use vegetable broth, as listed in the Full Recipe, to keep it plant-based. These changes ensure everyone can enjoy the soup. If you like heat, this soup is easy to spice up. Add crushed red pepper flakes or diced jalapeños. Start with a small amount and increase to your taste. You can mix in smoked paprika for a smoky flavor. This twist makes the soup warm and exciting. Don’t forget to balance the heat with a touch of sugar. It helps keep the flavors bright and fresh. Adding veggies boosts the soup's nutrition. Try carrots, bell peppers, or spinach. Chop them finely and sauté with the onions. This adds color and flavor. You can also add zucchini or kale later in the cooking process. They cook quickly and keep their nutrients. This way, you create a tasty and healthy bowl of soup everyone will love. After you enjoy your homemade tomato basil soup, let it cool. Once cooled, transfer it to an airtight container. Make sure to seal it well to keep the flavors fresh. Store your leftovers in the fridge. This soup stays good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. To freeze your soup, first, cool it completely. Pour it into freezer-safe bags or containers, leaving space at the top. This is important because liquids expand when frozen. Label the containers with the date. You can freeze the soup for up to 3 months. When you're ready to enjoy it again, just thaw it in the fridge overnight. When reheating, pour the soup into a pot. Heat it slowly over medium heat, stirring often. This helps the flavors come back to life. If the soup seems too thick, add a splash of water or broth. You can also use the microwave, but stir it halfway through to heat evenly. Enjoy it warm for a cozy meal. For the full recipe, check the full recipe section. Homemade tomato basil soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool down first before sealing it. For best taste, eat it within the first few days. Yes, you can use canned tomatoes instead of fresh. Canned tomatoes are great when fresh ones are not in season. They are often picked at their peak ripeness, which gives good flavor. Just use two cans of whole tomatoes in place of four cups of fresh tomatoes. You can serve your tomato basil soup with several side dishes. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread - Salad with mixed greens - Garlic bread - Cheese toast These sides add to the meal and make it more filling. Yes, homemade tomato basil soup is healthy. It has fresh ingredients and no preservatives. Tomatoes are high in vitamins and antioxidants. Basil adds flavor and nutrients too. If you skip heavy cream, it can be lower in calories and fat. Enjoy it as a balanced meal option! For the full recipe, check out the Homemade Tomato Basil Bliss section! You learned how to make tasty homemade tomato basil soup. We covered the key ingredients and tools needed. Following step-by-step instructions, you'll make a warm bowl of soup. We shared tips to avoid common mistakes and enhance flavors. You also explored variations, including vegan options and extra vegetables. Storing leftovers, freezing, and reheating were discussed, too. Making this soup is simple and rewarding. Enjoy the rich flavor and comfort in every bite! You now have all you need to create this favorite dish.

- Homemade Tomato Basil Soup

Craving a warm and comforting bowl of soup? Discover how to make delicious Homemade Tomato Basil Soup that’s bursting with flavor and easy to prepare! This recipe uses fresh ingredients and offers variations for everyone, from vegans to spice enthusiasts. Follow simple steps to create a delightful meal perfect for any occasion. Click through to explore the full recipe and enjoy each soothing spoonful today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups ripe tomatoes, chopped (or 2 cans of whole tomatoes)

2 cups vegetable broth

1 teaspoon sugar (to balance acidity)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 cup fresh basil leaves, roughly chopped

1/2 cup heavy cream (optional, for creaminess)

Crusty bread for serving (optional)

Instructions
 

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

    Add the minced garlic and cook for another minute until fragrant, stirring occasionally to prevent burning.

      Stir in the chopped tomatoes (or canned tomatoes) and cook for 10-15 minutes until they start breaking down and releasing their juices.

        Pour in the vegetable broth, add sugar, salt, and black pepper, and bring the mixture to a simmer. Let it simmer for about 20 minutes for the flavors to meld.

          Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. (Alternatively, you can blend in batches using a blender.)

            Return the pot to the heat and stir in the fresh basil and heavy cream (if using). Adjust seasonings to taste. Let it warm through for about 5 more minutes.

              Serve the soup hot, drizzled with a little drizzle of olive oil on top and accompanied by crusty bread on the side.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings