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To make this soup, you need simple ingredients that pack a lot of flavor. Here’s what you’ll need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (14.5 ounces each) diced tomatoes (with juices) - 2 cups vegetable broth - 1 teaspoon sugar (optional, to balance acidity) - 1 cup heavy cream or coconut cream for a dairy-free option - 1 cup fresh basil leaves, packed - Salt and pepper to taste Each ingredient plays a key role. Olive oil adds richness, while onion and garlic create a solid base. The diced tomatoes give that bright red color and tangy taste. Vegetable broth adds depth, and sugar balances the acidity from the tomatoes. Cream brings a luscious texture, and basil gives it that fresh aroma. While the soup is tasty on its own, garnishes can elevate it even more. Here are some options you can try: - Croutons - Additional basil or cheese for topping Croutons add a nice crunch, while extra basil or cheese can make the soup even more delightful. You can mix and match these garnishes based on your taste. For the full recipe, check out the details provided earlier. 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 minutes until it turns translucent. This step builds a strong base for your soup. Next, toss in 3 minced garlic cloves. Sauté for just 1 more minute. The smell will be amazing! Now, pour in 2 cans of diced tomatoes with their juices. Add 2 cups of vegetable broth to the pot. Stir everything together. Bring the mixture to a gentle simmer. This step is crucial. Let it simmer for about 15 minutes. This waiting time helps the flavors blend well. Once the soup has simmered, it's time to blend. If you have an immersion blender, use it right in the pot. This makes blending easy! If not, you can use a regular blender. Just let the soup cool a bit before transferring it in batches. Blend until it is smooth and creamy. Now, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Then, fold in 1 cup of fresh basil leaves. Let the basil wilt in the warm soup. Finally, taste your soup. Adjust the salt and pepper to your liking. This is where you can make it perfect for you. To serve, ladle the soup into bowls. Add croutons on top if you like. They add a nice crunch! This soup pairs well with a slice of crusty bread. Enjoy your creamy tomato basil soup! For the full recipe, check out the section above. To boost flavor in your creamy tomato basil soup, consider adding herbs like oregano or thyme. These herbs blend well and add depth. You can also sprinkle in a pinch of red pepper flakes for a little heat. If your soup tastes too acidic, adding a teaspoon of sugar helps balance it. This tiny trick makes a big difference in taste. Prepping your ingredients ahead of time saves you effort. Chop your onion and garlic the night before. You can also measure your broth and tomatoes in advance. For quick blending, an immersion blender is a great tool. It makes puréeing the soup easy and mess-free. If you don’t have one, a regular blender works too, but be careful with hot liquids. Be careful not to overcook the basil. Adding it too early can make it taste bitter. For best results, fold it in at the end, just before serving. Also, find the right balance between creaminess and acidity. If the soup is too creamy, add a splash of broth or water to lighten it. This helps keep the flavors bright and fresh. For the full recipe, check out the Creamy Tomato Basil Bliss section. {{image_2}} You can easily make this creamy tomato basil soup vegan. Just swap heavy cream for coconut cream. It gives a nice richness without dairy. Use vegetable broth instead of chicken broth to keep it plant-based. Feel free to play with herbs too. If you want a twist, try adding oregano or thyme. These herbs add a different layer of flavor while keeping the soup fresh and tasty. To make this soup gluten-free, check all your ingredients. Many canned tomatoes and broths are gluten-free, but it’s good to confirm. If you want a thicker soup, use cornstarch or a gluten-free flour blend. Mix it with a little water first and stir it in while the soup simmers. This helps achieve a smooth texture without any gluten. If you like a kick, make your tomato basil soup spicy. Adding red pepper flakes or fresh chili peppers can do the trick. Start with a small amount and taste as you go. This way, you control the heat level. You may need to adjust the cooking time slightly. Let it simmer a bit longer to help the spice blend into the soup. This will enhance the overall flavor and make it more enjoyable. To store your creamy tomato basil soup, first let it cool completely. Transfer it to an airtight container. This will keep the soup fresh. The soup lasts about 3 to 4 days in the fridge. Always check for any off smells or changes in texture before eating. You can freeze creamy tomato basil soup with great success. To avoid separation, cool it completely before freezing. Use a freezer-safe container and leave some space for expansion. When you want to enjoy it again, thaw it overnight in the fridge. To reheat, warm it gently on the stove. Stir well to combine, and add a splash of cream if needed for creaminess. Yes, you can use fresh tomatoes! They add a bright, fresh taste. Start with about 2 pounds of ripe tomatoes. First, blanch them in boiling water for 30 seconds. Then, cool them in ice water. Peel off the skins and chop them. This method keeps the flavor vibrant and fresh. To thicken the soup, add more heavy cream or blend in some cooked rice. You can also use a bit of cornstarch mixed with water. If the soup is too thick, add more vegetable broth or water. Adjust gradually until you reach your desired consistency. If you want a dairy-free option, use coconut cream. It gives a rich taste and creamy texture. Nut milk, like cashew or almond, works too but will be less creamy. You can also use soy cream or oat cream for a lighter option. Absolutely! You can make this soup up to three days in advance. Just store it in an airtight container in the fridge. When ready to eat, reheat on the stove over low heat. Stir gently to keep it smooth and creamy. Yes, this soup is very kid-friendly! Its smooth texture and sweet taste appeal to children. To make it even more fun, serve it with croutons or a grilled cheese sandwich. You can also let kids help blend the soup for a hands-on cooking experience. In this blog post, I covered how to make creamy tomato basil soup from scratch. We began with the essential ingredients and then explored the preparation steps, including tips for flavor and common mistakes. I shared variations, storage info, and answered frequently asked questions. Enjoy making this soup with your own twist. It’s simple, tasty, and perfect for sharing. You can create a meal that warms both hearts and bellies. Dive in and savor every spoonful!

Creamy Tomato Basil Soup

Warm up your day with this delicious Creamy Tomato Basil Soup! This easy recipe features fresh tomatoes and aromatic basil, bringing comfort in every bowl. Perfect for cozy dinners or a quick lunch, it pairs wonderfully with crusty bread. Explore the simple step-by-step instructions, helpful tips, and variations to make it your own. Click through to discover the full recipe and enjoy this flavorful dish that everyone will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cans (14.5 ounces each) diced tomatoes (with juices)

2 cups vegetable broth

1 teaspoon sugar (optional, to balance acidity)

1 cup heavy cream or coconut cream for a dairy-free option

1 cup fresh basil leaves, packed

Salt and pepper to taste

Croutons for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

    Combine the Tomatoes: Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine and bring the mixture to a gentle simmer.

      Season the Soup: Add the teaspoon of sugar (if using) and a pinch of salt and pepper. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.

        Blend the Soup: Remove the pot from heat and, using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender (remember to let it cool slightly) and then return it to the pot.

          Add Cream and Basil: Stir in the heavy cream or coconut cream. Then, gently fold in the fresh basil leaves until they wilt and the soup is beautifully combined. Adjust seasoning with salt and pepper to taste.

            Final Touches: Heat the soup over low heat for an additional 5 minutes, ensuring it's warmed throughout but not boiling.

              Serve and Enjoy: Ladle the creamy tomato basil soup into bowls and garnish with croutons if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6