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To make a delicious creamy tomato basil soup, you need fresh and simple ingredients. Each one plays a role in creating a rich and hearty flavor. Here’s what you will need: - 2 tablespoons extra-virgin olive oil - 1 medium yellow onion, finely chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano - 2 cups vegetable broth, low-sodium for a balanced flavor - 1 teaspoon granulated sugar (to balance acidity) - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper, to taste - 1 cup heavy cream (or coconut cream for a dairy-free alternative) - 1/2 cup fresh basil leaves, thinly sliced (chiffonade) - Crusty bread or homemade croutons for serving These ingredients come together to create a comforting bowl of soup. The olive oil helps to sauté the onion, bringing out its sweetness. Garlic adds depth, while crushed tomatoes provide a robust base. Vegetable broth enhances the overall flavor, and sugar balances the acidity of the tomatoes. Heavy cream (or coconut cream) gives it that silky texture you crave. Fresh basil adds a fragrant finish, and crusty bread pairs perfectly to soak up every last drop. For the full recipe and detailed cooking steps, make sure to check the full recipe. 1. In a large pot, heat the extra-virgin olive oil over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. Stir until it is soft and translucent. 3. Add the minced garlic to the pot and cook for 1 minute. Stir often and watch for burning. 4. Carefully add the crushed tomatoes and vegetable broth. Stir in the sugar and dried oregano. 5. Season generously with sea salt and black pepper. Mix well to combine all the flavors. 1. Bring the soup to a gentle simmer over medium heat. 2. Lower the heat slightly and let it cook uncovered for 20 minutes. This helps meld the flavors. 3. Use an immersion blender to purée the soup until it is smooth. If you use a standard blender, work in batches. Be careful with hot liquid. 4. Return the blended soup to the pot, if needed, and stir in the heavy cream. Mix until fully integrated. 5. Fold in the chiffonade basil and warm the soup on low heat for about 5 minutes. Avoid boiling to keep the basil fresh. 1. Taste the soup and adjust seasoning with more salt, pepper, or sugar if needed. 2. For serving, use warmed bowls to enhance enjoyment. 3. Garnish each bowl with extra basil leaves and a swirl of cream. 4. Pair with slices of crusty bread or crisp homemade croutons for added crunch. For the full recipe, be sure to check out the details above! - Choosing the right tomatoes: I suggest using San Marzano tomatoes. They are sweet and less acidic. Their flavor enhances the soup. You can find them canned at most stores. - Importance of seasoning: Seasoning is key to great soup. Use sea salt and fresh black pepper. Taste as you cook. Adjust to your liking. A little sugar helps balance acidity. - Blending techniques for smooth texture: For a smooth soup, use an immersion blender. It’s easy and quick. If using a standard blender, be careful. Blend in batches and let it cool a bit to avoid splatters. - Using fresh vs. dried herbs: Fresh basil gives a bright flavor. Use it if you can. Dried herbs work too, but add them earlier in cooking. This allows their flavors to develop. - Adjusting thickness as per preference: If you like a thicker soup, let it simmer longer. For a thinner soup, add more vegetable broth. You can always adjust it to fit your taste. - Ideal pairings with bread or croutons: Serve the soup with crusty bread or homemade croutons. They add texture and make each bite more enjoyable. - Garnishing ideas for visual appeal: Garnish with extra basil leaves and a swirl of cream. This makes the soup look beautiful and appetizing. A sprinkle of black pepper on top adds a nice touch. {{image_4}} You can easily make this soup dairy-free. Just swap heavy cream for coconut cream. Coconut cream adds a rich texture, but it also changes the taste. To balance this, you may need to add a bit of lime juice or extra herbs. This helps keep the flavors bright and lively. Want to give your soup a twist? Try adding roasted red peppers. They add a sweet, smoky flavor that pairs well with tomatoes. You can also include veggies like carrots or celery. Chop them finely and sauté them with the onion. This adds more nutrition and gives a nice texture. If you like some heat, sprinkle in red pepper flakes. Start with a pinch and taste as you go. This adds a warm kick without overpowering the soup. You can also mix in different herbs like thyme or parsley for a fresh twist. Experimenting with spices can lead to fun and tasty results. For the full recipe, check out Creamy Tomato Basil Bliss . To store leftovers, let the soup cool first. Then, pour it into a container. I find glass or BPA-free plastic containers work best. Make sure to seal the lid tightly. This will keep the soup fresh for you. For long-term storage, freeze the soup in portions. Use freezer bags or containers. Leave some space for expansion as the soup freezes. When you’re ready to eat, thaw it in the fridge overnight. Heat it slowly on the stove or in the microwave. Stir well to mix it up after reheating. In the fridge, the soup stays fresh for about 3 to 5 days. If you freeze it, it lasts about 3 months. For the best taste, eat it within this time. Always check for signs of spoilage before eating. To make creamy tomato basil soup, start with fresh ingredients. You need: - 2 tablespoons extra-virgin olive oil - 1 medium yellow onion, finely chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano - 2 cups vegetable broth, low-sodium - 1 teaspoon granulated sugar - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper - 1 cup heavy cream (or coconut cream) - 1/2 cup fresh basil leaves, thinly sliced - Crusty bread or homemade croutons First, heat the olive oil in a pot. Then, add the onion and cook until soft. Next, stir in the garlic and let it cook for a minute. Add the crushed tomatoes and vegetable broth next. Stir in sugar, oregano, salt, and pepper. Bring the soup to a simmer and cook uncovered for 20 minutes. After that, blend the soup until smooth. Return it to the pot and mix in heavy cream. Add basil and warm the soup for five more minutes. Adjust the seasonings if needed. You can find the full recipe in the article. Yes, you can make this soup vegan easily. Here are some substitutions: - Cream: Use coconut cream instead of heavy cream. - Broth: Ensure your vegetable broth is vegan. - Sugar: Check that your sugar is vegan-friendly. These changes keep the soup rich and flavorful without dairy. Pair your soup with delicious sides. Here are some ideas: - Crusty bread or grilled cheese sandwiches - Homemade croutons for added crunch - A simple green salad for freshness These options balance the rich soup and make for a hearty meal. This blog post shared a simple way to make creamy tomato basil soup. We covered key ingredients, step-by-step cooking methods, and tips for best results. Remember to adjust the flavors to suit your taste. Don't forget to explore variations, like dairy-free options or adding spices. Proper storage extends freshness, so use good containers or freeze leftovers. This comforting soup pairs great with crusty bread or croutons, making it a perfect meal any day. Enjoy making this recipe and personalizing it to your liking!

Creamy Tomato Basil Soup

Dive into the delicious world of creamy tomato basil soup! This comforting recipe features simple ingredients like crushed tomatoes, fresh basil, and a rich cream base that will warm your heart. In just 35 minutes, you can whip up a bowlful of bliss that's perfect for any occasion. Discover the full recipe and enjoy a spoonful of happiness with crusty bread or croutons. Click through to explore and elevate your soup game today!
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Ingredients
  

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes, preferably San Marzano

2 cups vegetable broth, low-sodium for a balanced flavor

1 teaspoon granulated sugar (to balance acidity)

1 teaspoon dried oregano

Sea salt and freshly ground black pepper, to taste

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

1/2 cup fresh basil leaves, thinly sliced (chiffonade)

Crusty bread or homemade croutons for serving

Instructions
 

In a large pot, heat the extra-virgin olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.

    Incorporate the minced garlic into the pot and cook for an additional minute, stirring frequently until aromatic—be cautious not to let it burn.

      Carefully add the crushed tomatoes and vegetable broth to the pot. Stir in the sugar, dried oregano, and season generously with sea salt and black pepper. Mix thoroughly to combine all the flavors.

        Bring the soup to a gentle simmer, then lower the heat slightly and allow it to cook uncovered for 20 minutes. This will help meld the flavors beautifully.

          Once the soup has simmered, use an immersion blender to purée the soup until it is silky smooth. If you’re using a standard blender, transfer the soup in batches—be cautious of splattering hot liquid.

            After blending, return the soup to the pot (if you used a stand blender) and stir in the heavy cream until it is fully integrated, resulting in a rich, creamy texture.

              Delicately fold in the chiffonade basil and allow the soup to warm through on low heat for an additional 5 minutes. Ensure it’s heated but avoid boiling to preserve the freshness of the basil.

                Taste the soup and adjust seasoning with more salt, pepper, or sugar if needed.

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

                    - Presentation Tips: Serve the soup in warmed bowls to enhance enjoyment. Garnish each bowl with a few extra basil leaves and a swirl of cream on top for a visually appealing finish. Pair with slices of crusty bread or crisp homemade croutons to add a delightful crunch with each spoonful.