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- 2 tablespoons olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for dairy-free) - 1/2 cup fresh basil leaves, chopped - Optional: A drizzle of balsamic glaze for serving For a rich and flavorful Creamy Tomato Basil Soup, you'll need these simple ingredients. Each one plays an important role in creating that comforting taste we all love. The olive oil helps to start the cooking process, adding depth to the soup. The onion and garlic bring a savory base that makes your kitchen smell amazing. Crushed tomatoes are the star of this dish. They give the soup its signature red color and sweet flavor. The vegetable broth adds layers of taste and helps create the perfect texture. A touch of sugar balances the acidity of the tomatoes, while dried oregano adds an earthy flavor. Don't forget salt and pepper! They are key to making the flavors pop. The heavy cream or coconut cream brings a creamy richness that makes the soup indulgent. Lastly, fresh basil adds a bright, aromatic finish. You can also drizzle balsamic glaze over your soup for a sweet and tangy touch. This simple addition can elevate your dish in seconds. Now you have a clear picture of what you'll need to make this delightful soup. For the full recipe, follow the steps that guide you through each part of the cooking process. Enjoy! To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 chopped onion. Cook it for about 5 to 7 minutes until it is soft and clear. Next, stir in 4 minced garlic cloves. Cook this for another 1 to 2 minutes until it smells great. Now, pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. Stir everything together. Add in 1 teaspoon of sugar, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring the mixture to a simmer. Let it cook for around 15 minutes. This helps all the flavors blend well. After simmering, it’s time to blend the soup. I prefer using an immersion blender. It’s easy and quick. Just blend the soup right in the pot until it is smooth. If you don’t have one, you can use a standard blender. But, be careful! Blend in small batches to avoid spills. Once blended, pour the soup back into the pot if you used a standard blender. Stir in 1 cup of heavy cream for that creamy texture. Heat it gently on low until warm. Finally, fold in 1/2 cup of chopped fresh basil. This adds a fresh flavor right before serving. Adjust the seasoning if you need to. Now, your soup is ready to enjoy! Check out the Full Recipe for all the details. To make your creamy tomato basil soup even tastier, try adding a few spices and herbs. Here are some ideas: - Red pepper flakes: Add a pinch for heat. - Fresh thyme: A few sprigs can bring depth. - Smoked paprika: This gives a nice smoky flavor. - Bay leaf: Add while simmering for extra aroma. - Parmesan cheese: Stir in for a rich, savory taste. These additions can transform your soup into something special! How you serve the soup matters. Here’s how to make it look great: - Use warm bowls to keep the soup hot. - Garnish with fresh basil leaves on top. - Drizzle heavy cream in a swirl for elegance. - Serve with crusty bread on the side. - Add a drizzle of balsamic glaze for a pop of color. These tips make your dish appealing and inviting. Watch out for these common mistakes while making your soup: - Don’t skip the sautéing step. This builds flavor. - Make sure to blend the soup well. A smooth texture is key. - Avoid overcooking the basil. Add it at the end. - Taste and adjust seasoning as needed. A little salt can enhance flavors. Being mindful of these points helps you create the best soup. For the complete recipe, check out the Full Recipe. {{image_2}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. Coconut cream gives a rich texture while keeping it plant-based. You can also use cashew cream. To make cashew cream, soak raw cashews in water for a few hours, then blend them with a bit of water until smooth. This adds a nice creaminess without dairy. Want to boost the nutrition? Add veggies like carrots or bell peppers. Chop them small and sauté them with the onions at the start. This adds color and flavor. You could also try adding spinach or kale for extra greens. Just stir them in right before serving so they stay fresh. Pair your soup with crusty bread or a warm baguette. A grilled cheese sandwich makes a tasty side too. For a twist, serve it with garlic bread or a fresh salad. Drizzle a bit of balsamic glaze on top for an extra touch of flavor. This makes your soup look great and taste even better. To store leftover creamy tomato basil soup, let it cool first. Pour the soup into an airtight container. This helps keep it fresh. Place the container in the fridge. It is best to use the soup within 3-4 days. For longer storage, you can freeze it. Use freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes. When reheating, you want to keep the soup tasty. The best way is to use a pot on the stove. Heat it over low to medium heat. Stir often to avoid sticking. You can also use a microwave. Transfer the soup to a microwave-safe bowl. Heat in short bursts, stirring in between. This helps keep the creamy texture. In the fridge, your creamy tomato basil soup lasts about 3-4 days. If you freeze it, it stays good for up to 3 months. Just remember to label your container with the date. This way, you know when to use it. Enjoy it warm, and you'll love the fresh taste every time! You can easily make this soup dairy-free by using coconut cream instead of heavy cream. Coconut cream gives a rich and smooth texture. You can also use cashew cream or almond milk. To make cashew cream, blend soaked cashews with water until smooth. This keeps your soup creamy without dairy. Yes, you can use fresh tomatoes! For this soup, use about 2 pounds of ripe tomatoes. First, blanch them in boiling water for about 30 seconds. Then, cool them in ice water to peel easily. Chop them up and add them to the pot. You might need to adjust the broth since fresh tomatoes can be juicier and require less liquid. This soup pairs well with many sides. You can serve it with grilled cheese sandwiches for a classic combo. A fresh salad also makes a nice addition. Consider crusty bread or garlic bread for dipping. For a gourmet touch, top the soup with croutons or a drizzle of balsamic glaze. Yes! This soup tastes even better after a day in the fridge. Make it, let it cool, and then store it in an airtight container. To reheat, warm it gently on the stove. Stir well and adjust seasoning if needed. This makes it great for meal prep or when hosting friends. For the full recipe, check the previous section. This post covered a delicious Creamy Tomato Basil Soup. We discussed key ingredients like olive oil, garlic, and fresh basil. You learned step-by-step instructions, blending techniques, and helpful tips to enhance flavor. Variations show the soup can fit anyone's needs, whether vegan or with added veggies. Lastly, I shared safe storage methods and answered common questions. In conclusion, making this soup is simple and fun. Enjoy experimenting with flavors and serving it your way. You’ll have a dish that warms hearts and brings smiles.

- Creamy Tomato Basil Soup

Savor the warmth of comfort with this Creamy Tomato Basil Soup, a delightful recipe that combines simplicity with flavor. With just a few fresh ingredients, you can create a rich and creamy dish perfect for any occasion, whether you prefer it dairy-free or indulgent. Discover the step-by-step process, tips for enhancing flavor, and serving suggestions. Click through to explore this comforting recipe and bring joy to your table today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream (or coconut cream for dairy-free)

1/2 cup fresh basil leaves, chopped

Optional: A drizzle of balsamic glaze for serving

Instructions
 

In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.

      Pour in the crushed tomatoes and vegetable broth. Stir to combine.

        Add sugar, dried oregano, salt, and pepper to taste. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

          After simmering, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.

            Return the blended soup to the pot and stir in the heavy cream. Heat gently over low heat until warmed through.

              Remove from heat and fold in the fresh chopped basil. Adjust seasoning if necessary.

                Serve hot, drizzled with balsamic glaze for an added richness if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in warm bowls and garnish with additional basil leaves and a swirl of heavy cream on top for an appealing finish. Add some crusty bread on the side for a complete meal!