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To make creamy tomato basil soup, you will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - A pinch of red pepper flakes (optional) These ingredients work together to create a rich and flavorful base. The olive oil gives depth, while the onions and garlic add a sweet, savory note. Fresh basil is the star here. Its sweet and slightly peppery taste brightens the soup. When you add it at the end of cooking, it keeps its fresh flavor. You can also use parsley or thyme if you like. They add an earthy tone that blends well with tomatoes. For an extra creamy texture, you can add more heavy cream or even some cream cheese. If you want a bit of spice, toss in a pinch of red pepper flakes. You can also add cooked pasta or rice for a heartier meal. Each of these options enhances the soup's flavor and texture. For the Full Recipe, check below! First, gather all your ingredients. This makes cooking smooth and fun. You will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - A pinch of red pepper flakes (optional) Chop the onion and mince the garlic. These steps help build flavor. Measure out the other ingredients to keep things neat. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté the onion until it turns soft and clear, about five minutes. Then, stir in the minced garlic. Cook for one more minute. This brings out the garlic's strong scent. Next, pour in the crushed tomatoes and vegetable broth. Add the sugar, salt, and pepper. These ingredients create a rich base. Stir to mix everything well. Now, bring the mixture to a simmer. Reduce the heat and let it cook for twenty minutes. This time allows all the flavors to blend together. After twenty minutes, take the pot off the heat. Carefully blend the soup with an immersion blender. If you don’t have one, you can use a stand blender in batches. Blend until the soup is smooth. This step makes the soup creamy. Return the smooth soup to the pot. Stir in the heavy cream, chopped basil, dried oregano, and red pepper flakes if you want some heat. Heat the soup gently over low heat. Stir from time to time until it is warm. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot. You can garnish it with more basil leaves or a swirl of cream. For the full recipe, check the link! Choose the best ingredients for creamy tomato basil soup. Use ripe, high-quality tomatoes. Fresh tomatoes give a bright flavor, but canned crushed tomatoes work well too. Look for tomatoes packed in juice or puree. Fresh basil adds a lovely aroma and taste. Always pick vibrant green leaves. For creaminess, use heavy cream for the best texture. If you want a lighter option, consider half-and-half. For a smooth and creamy soup, blending is key. After cooking, use an immersion blender. This tool helps you blend right in the pot. If you don’t have one, use a regular blender in batches. Make sure to blend until completely smooth. If your soup is too thick, add more vegetable broth. If too thin, simmer it longer to reduce. Always stir while heating to avoid sticking. Serve creamy tomato basil soup hot for the best taste. A drizzle of olive oil adds richness. Garnish with fresh basil leaves for a pop of color. You can also add a swirl of cream for a fancy touch. Pair the soup with crusty bread or a grilled cheese sandwich. These sides make the meal even more satisfying. For a fun twist, top with croutons or a sprinkle of cheese. Enjoy your delicious creation! {{image_2}} If you want a dairy-free or vegan version, swap the heavy cream with coconut milk. This change keeps the soup rich and creamy without dairy. You can also use cashew cream for a nutty touch. Make sure to check the broth, too. Choose a vegetable broth that is free from animal products. Want to add some heat? Stir in a pinch of cayenne or more red pepper flakes. You can also toss in some chopped jalapeños for a fresh kick. If you prefer, add a splash of hot sauce just before serving. Each of these options gives the soup a unique kick, while still keeping its classic charm. Feel free to make this soup your own. Swap crushed tomatoes for diced tomatoes or even fresh tomatoes. You can also try adding a splash of balsamic vinegar for a sweet tang. If you like a smoother texture, blend in some cooked carrots or red bell peppers. Every change adds a new layer of flavor to your creamy tomato basil soup. For more ideas and details, check out the Full Recipe. After making creamy tomato basil soup, let it cool. Store the soup in an airtight container. Place it in the fridge within two hours of cooking. It will last for about three to four days. This keeps it fresh and tasty. If you want to keep the soup longer, consider freezing it. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Label each container with the date. You can freeze it for three months without losing flavor. To reheat, take the soup out of the fridge or freezer. If frozen, thaw it overnight in the fridge. Heat it on the stove over low to medium heat. Stir it often for even heating. You can add a splash of cream to bring back its rich taste. Enjoy your soup warm! You can thicken creamy tomato basil soup in a few ways. First, use less broth. This will make the soup richer. Second, blend in more cream. Heavy cream adds both thickness and a nice taste. Lastly, you can add a starch. A spoonful of cornstarch mixed with water works well. Heat it in the soup until it thickens. Absolutely! Fresh tomatoes can make the soup taste amazing. Use ripe tomatoes for the best flavor. You will need about 2 pounds of fresh tomatoes. Blanch and peel them first. Then chop them before adding to the pot. They may take longer to cook down, but the taste will be worth it. Creamy tomato basil soup pairs well with many dishes. A classic grilled cheese sandwich is a great choice. The crunch of the bread complements the smooth soup. A fresh salad also works nicely. You can add a simple Caesar or mixed green salad for balance. For a heartier option, serve it with a warm baguette. This soup is rich and satisfying. Each serving has about 400 calories. It contains 30 grams of fat, mostly from cream. The soup also offers 10 grams of protein and 20 grams of carbs. It provides vitamins A and C from the tomatoes and basil. Use low-fat cream to reduce calories if needed. You can find the Full Recipe for creamy tomato basil soup in this article. It includes all the steps and tips you need to make this dish perfectly. This blog post covered how to make a delicious creamy tomato basil soup. We explored key ingredients, fresh herbs, and optional add-ins for richer flavor. I provided steps for prep, cooking, and finishing touches to create a perfect base. Tips on ingredient choice and consistency helped enhance your dish. You learned fun variations, storage tips, and answers to common questions. Enjoy experimenting with your soup and savor each bowl!

Creamy Tomato Basil Soup

Indulge in the rich flavors of Creamy Tomato Basil Bliss with this easy recipe! Perfect for a comforting meal, this delicious tomato soup combines fresh ingredients like basil, garlic, and heavy cream for a creamy, dreamy experience. In just 35 minutes, you'll create a bowl of warmth that’s sure to please. Dive into this creamy tomato basil delight and impress your family with your culinary skills!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

Salt and pepper to taste

1 cup heavy cream

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

A pinch of red pepper flakes (optional)

Instructions
 

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

    Stir in the minced garlic and sauté for another minute until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Add the sugar, salt, and pepper. Stir to combine and bring the mixture to a simmer.

        Reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.

          Remove the pot from heat, then carefully blend the soup using an immersion blender until smooth (or transfer in batches to a stand blender).

            Return the smooth soup to the pot. Stir in the heavy cream, chopped basil, dried oregano, and red pepper flakes if using.

              Heat the soup gently over low heat, stirring occasionally, until warmed through. Adjust seasoning with salt and pepper, to taste.

                Serve hot, garnished with additional basil leaves or a swirl of cream on top.

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