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To make a great creamy tomato basil soup, you need just a few key items. Here’s what you will need: - 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream (or coconut cream for a dairy-free version) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy soup. The tomatoes give it a sweet and tangy flavor. The basil adds freshness, while the cream makes it smooth and velvety. You can play around with your soup by adding fun ingredients. Some great options include: - Red pepper flakes for a spicy kick. - Grated Parmesan for extra depth. - Chopped carrots or celery for added texture. - Basil pesto for a burst of flavor. If you want a lighter soup, you can use low-fat milk instead of cream. Fresh tomatoes are delightful in summer when they are in season. They add a bright flavor and vibrant color. However, canned tomatoes are great for convenience. They are ripe and juicy, perfect for soups. Both options work well in this recipe. If you use fresh tomatoes, try to pick ripe ones. If you go for canned, choose whole peeled tomatoes for a smoother texture when blended. This soup is simple to make. You can find the full recipe above for more details! To start your soup, you need to prepare the aromatics. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 diced onion. Sauté the onion for about 5 minutes. You want it to become soft and translucent. Next, add 3 minced garlic cloves. Cook this for about 1 minute until it smells great. The aroma will make your kitchen feel warm and inviting. Now, it’s time to build the flavor of your soup. Add 4 cups of chopped ripe tomatoes to the pot. If you don’t have fresh tomatoes, you can use 2 cans of whole peeled tomatoes. Pour in 1 cup of vegetable broth to give it depth. Then, add 1 teaspoon of sugar, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. These will enhance the taste. Stir everything together and bring it to a gentle boil. Once it boils, reduce the heat and let it simmer uncovered for about 20 minutes. This allows the flavors to meld beautifully. After simmering, it's time to blend. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Once it’s blended, return the soup to the pot. Stir in 1 cup of heavy cream for that creamy texture. If you want a dairy-free option, use coconut cream. Season with salt and pepper to taste. Heat the soup through for an additional 5 minutes without boiling. When serving, ladle the soup into bowls and add fresh basil leaves on top for a lovely touch. - Full Recipe: Heavenly Creamy Tomato Basil Soup To get the best creamy texture, start with heavy cream. This gives your soup a rich feel. If you want a lighter option, use coconut cream. Blend the soup until smooth. An immersion blender works great for this. If you don’t have one, a regular blender works too, but do it in batches. Always return the soup to the pot after blending. This keeps it warm and ready to serve. Add a teaspoon of sugar to balance the acidity of the tomatoes. This simple trick makes a big difference. You can also toss in some red pepper flakes for a little heat. If you love fresh herbs, try adding chopped parsley or thyme. These herbs can brighten the soup's flavor. Taste as you go. Adjust salt and pepper to your liking, too. This creamy tomato basil soup pairs well with crusty bread. Grilled cheese is another classic match. For a lighter option, serve it with a fresh salad. A sprinkle of Parmesan cheese on top adds a nice touch. Want to impress? Garnish with fresh basil leaves right before serving. For the full recipe, check out Heavenly Creamy Tomato Basil Soup. {{image_2}} If you want a dairy-free soup, use coconut cream instead of heavy cream. It adds a sweet, rich flavor that pairs well with tomatoes. Simply swap 1 cup of heavy cream for 1 cup of coconut cream in the recipe. This change keeps the soup creamy while making it suitable for those who avoid dairy. To make your soup heartier, add protein like shredded chicken or beans. Cooked chicken adds a nice texture and flavor. If you prefer beans, use canned white beans or chickpeas. Stir in about 1 cup of your chosen protein after blending the soup. This addition makes the soup filling and turns it into a complete meal. You can easily change the soup based on the season. Add vegetables like zucchini, carrots, or spinach for extra nutrition. Simply chop the veggies and sauté them with the onions and garlic. This way, you keep the soup fresh and exciting all year round. Adjust the herbs and spices to complement the new flavors. For more details, refer to the Full Recipe for Heavenly Creamy Tomato Basil Soup. To store leftover soup, let it cool first. Then, pour it into an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When freezing, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. Label the container with the date. It can last in the freezer for about three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, you have a few options. You can use the stove or microwave. For the stove, heat it in a pot over medium heat. Stir often to avoid burning. For the microwave, use a microwave-safe bowl. Heat it in short bursts and stir in between. Always check the temperature before serving. Yes, you can make creamy tomato basil soup ahead of time. This soup tastes even better after a day. Just let it cool, then store it in a container. When you’re ready to eat, reheat it on the stove. Stir often to keep it smooth. Creamy tomato basil soup lasts about 3 to 5 days in the fridge. Make sure to keep it in a sealed container. The flavors will stay fresh, but it’s best to eat it sooner for the best taste. Yes, you can use fresh herbs instead of dried ones. Fresh basil is great for this soup. Use about three times more fresh herbs than dried. So, if the recipe calls for 1 teaspoon of dried basil, use 3 teaspoons of fresh basil. It adds a bright flavor! You can serve this soup with many tasty sides. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - Garlic bread These sides complement the soup well and make a tasty meal. For the full recipe, check out the Heavenly Creamy Tomato Basil Soup section above! Creamy tomato basil soup is delicious and easy to make. You learned about the key ingredients, cooking steps, and tips for perfect texture. Variations let you customize the soup to fit your taste. Whether you prefer dairy-free options or want to add protein, there’s something for everyone. Store leftovers properly to keep the flavor fresh. Keep this recipe handy for lunch or dinner. Enjoying this cozy soup will make your day better. Now, grab your ingredients and start cooking!

Creamy Tomato Basil Soup

Warm up with a bowl of Heavenly Creamy Tomato Basil Soup, the perfect comfort food for any occasion! This easy recipe combines fresh tomatoes, rich cream, and fragrant basil for a deliciously satisfying dish. With just a few simple ingredients and 35 minutes, you can create a creamy, flavorful delight that impresses everyone. Click to explore the full recipe and make this soup your new favorite!
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

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

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

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

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

      Add the chopped tomatoes (or canned tomatoes with juice), vegetable broth, sugar, dried basil, and oregano. Stir to combine.

        Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, allowing the flavors to meld.

          Once the soup has simmered, use an immersion blender to puree it until smooth. (Alternatively, carefully transfer to a blender in batches.)

            After blending, return the soup to the pot. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through for 5 more minutes without boiling.

              Ladle the soup into bowls and garnish with fresh basil leaves.

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