![- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup fresh basil leaves, chopped - 1 tablespoon balsamic vinegar This soup shines with fresh, simple ingredients. You start with olive oil, which brings a rich flavor. Chopped onion adds sweetness and depth. Minced garlic brings a warm, aromatic touch. Canned crushed tomatoes form the base, offering a rich, tangy flavor. Vegetable broth adds a savory note. A bit of sugar balances the acidity of tomatoes. Salt and pepper enhance all the flavors. The cream gives the soup its silky texture. You can use heavy cream or coconut cream for a vegan option. Fresh basil leaves add a burst of freshness. Finally, balsamic vinegar brightens the taste and adds a hint of sweetness. With these ingredients, you can create a comforting bowl of tomato basil soup right at home. For the full recipe, check the earlier section. Step 1: Sauté onions and garlic Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté it for about 5 minutes. You want the onion to turn soft and translucent. Next, throw in 3 minced garlic cloves and cook for 1 more minute. The smell will be amazing! Step 2: Add tomatoes and broth Now, pour in 1 can of crushed tomatoes (28 oz) and 2 cups of vegetable broth. Stir in 1 teaspoon of sugar, and season with salt and pepper to taste. This mix needs to come to a gentle simmer. Step 3: Simmer for flavor development Let the soup simmer for 15 to 20 minutes. This step is key! Stir occasionally to mix all the flavors. You want those tastes to blend well together. Step 4: Blend the soup for desired texture After simmering, take the pot off the heat. Use an immersion blender to blend the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Just be careful with hot soup! Step 5: Incorporate cream and basil Put the pot back on low heat. Stir in 1 cup of heavy cream (or coconut cream for a vegan choice). Heat gently until warm. Then, add 1 cup of chopped fresh basil leaves and 1 tablespoon of balsamic vinegar. Mix it all well! Step 6: Adjust seasoning and serve Taste your soup and adjust the seasoning. Add more salt and pepper if needed. Now, it’s time to serve your delicious soup warm. You can garnish it with extra basil leaves and a drizzle of olive oil if you like. Enjoy your creamy tomato basil bliss! For a full recipe, check out [Full Recipe]. - Use fresh basil for a vibrant taste: Fresh basil really makes a difference. It adds a bright and fresh flavor that dried herbs cannot match. Always try to add it at the end of cooking for the best taste. - Option to roast tomatoes for depth: Roasting the tomatoes before adding them to the soup brings out their natural sweetness. This step adds a rich, deep flavor that elevates your soup. Just slice the tomatoes, drizzle with olive oil, and roast them at 400°F for about 20 minutes. - Thin the soup with additional broth: If your soup is too thick, you can add more vegetable broth. This keeps the flavor strong while adjusting the texture to your liking. - Thicken with a cornstarch slurry if necessary: If your soup is too thin, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup while it simmers. This will help thicken it without changing the taste. These tips will help you create a comforting and flavorful bowl of tomato basil soup. For the complete cooking guide, check out the Full Recipe. {{image_2}} You can easily make this soup vegan. To do this, just swap out the heavy cream. Use coconut cream instead. It gives the soup a nice, creamy texture. Plus, it adds a hint of sweetness. You can also try nut-based creams. Almond or cashew cream works well. These options add richness and flavor. They help keep the soup creamy without dairy. Want to kick up the flavor? Add roasted red peppers. They bring a sweet, smoky taste to the soup. Just chop them up and stir them in. If you like heat, add a pinch of red pepper flakes. It gives the soup a nice kick. Start small and adjust to your liking. For more ideas, check out the [Full Recipe]. To keep your homemade tomato basil soup fresh, follow these simple steps: - Refrigeration guidelines for leftovers: After serving, cool the soup to room temperature. Then, pour it into an airtight container. Store it in the fridge for up to 3-5 days. Make sure to seal it tightly to prevent any odors from other foods. - Freezing instructions for long-term storage: If you want to save some for later, freezing works great! Use freezer-safe containers or bags. Leave some space at the top for expansion. Your soup can last in the freezer for about 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge. When you want to enjoy your soup again, reheating is easy: - Recommended methods to reheat without compromising flavor: I suggest using a pot on the stove. Heat it over low to medium heat. Stir it often to avoid sticking. You can also use a microwave. Just heat in short bursts, stirring in between to warm it evenly. - Best practices for maintaining texture: If the soup seems too thick after freezing, add a splash of broth or water to loosen it up. This keeps the texture creamy and smooth. Always taste and adjust the seasoning after reheating, as flavors can change during storage. How long does homemade tomato basil soup last in the fridge? Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Always check for any off smells or changes in color before eating. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Use about 2 pounds of fresh tomatoes. Blanch and peel them first. This adds a fresh taste to your soup. What can I serve with tomato basil soup? Tomato basil soup pairs well with grilled cheese sandwiches or crusty bread. You can also enjoy it with a fresh salad. These sides enhance your meal and add variety. Is it possible to make tomato basil soup ahead of time? Absolutely! You can make the soup a day ahead. Just store it in the fridge. Reheat it gently before serving. This allows the flavors to meld well. How can I make this soup spicier? To add spice, include crushed red pepper flakes. Start with a pinch and taste as you go. You can also add a diced jalapeño or hot sauce for extra heat. For the full recipe, visit [Full Recipe]. Homemade tomato basil soup is simple and rewarding. You need just a few fresh ingredients for great taste. Start by sautéing onion and garlic, then add tomatoes and broth. Blend your soup to your liking, add cream, and finish with fresh basil. You can easily tweak the recipe for vegan options too. Remember to store your leftovers well and reheat carefully. With these tips, you'll enjoy delicious soup anytime. Dive in, share with friends, and savor each bowl. Happy cooking!](https://easycookingbite.com/wp-content/uploads/2025/05/2217fa11-4c07-4ffb-bf7a-50900ec8afbc-768x768.webp)
Are you ready to warm up with a bowl of delightful Homemade Tomato Basil Soup? This easy and flavorful recipe bursts with fresh ingredients and rich taste. You’ll learn how to sauté, simmer, and blend your way to creamy perfection. Plus, I’ll share tips for variations and storage. Whether you’re cooking for yourself or impressing guests, this soup is a must-try. Let’s dive in and get started on this comforting meal!
Ingredients
List of Ingredients for Homemade Tomato Basil Soup
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon sugar
– Salt and pepper to taste
– 1 cup heavy cream (or coconut cream for a vegan option)
– 1 cup fresh basil leaves, chopped
– 1 tablespoon balsamic vinegar
This soup shines with fresh, simple ingredients. You start with olive oil, which brings a rich flavor. Chopped onion adds sweetness and depth. Minced garlic brings a warm, aromatic touch. Canned crushed tomatoes form the base, offering a rich, tangy flavor. Vegetable broth adds a savory note. A bit of sugar balances the acidity of tomatoes. Salt and pepper enhance all the flavors.
The cream gives the soup its silky texture. You can use heavy cream or coconut cream for a vegan option. Fresh basil leaves add a burst of freshness. Finally, balsamic vinegar brightens the taste and adds a hint of sweetness.
With these ingredients, you can create a comforting bowl of tomato basil soup right at home. For the full recipe, check the earlier section.
Step-by-Step Instructions
Preparation Steps
Step 1: Sauté onions and garlic
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté it for about 5 minutes. You want the onion to turn soft and translucent. Next, throw in 3 minced garlic cloves and cook for 1 more minute. The smell will be amazing!
Step 2: Add tomatoes and broth
Now, pour in 1 can of crushed tomatoes (28 oz) and 2 cups of vegetable broth. Stir in 1 teaspoon of sugar, and season with salt and pepper to taste. This mix needs to come to a gentle simmer.
Step 3: Simmer for flavor development
Let the soup simmer for 15 to 20 minutes. This step is key! Stir occasionally to mix all the flavors. You want those tastes to blend well together.
Blending and Finishing
Step 4: Blend the soup for desired texture
After simmering, take the pot off the heat. Use an immersion blender to blend the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Just be careful with hot soup!
Step 5: Incorporate cream and basil
Put the pot back on low heat. Stir in 1 cup of heavy cream (or coconut cream for a vegan choice). Heat gently until warm. Then, add 1 cup of chopped fresh basil leaves and 1 tablespoon of balsamic vinegar. Mix it all well!
Step 6: Adjust seasoning and serve
Taste your soup and adjust the seasoning. Add more salt and pepper if needed. Now, it’s time to serve your delicious soup warm. You can garnish it with extra basil leaves and a drizzle of olive oil if you like. Enjoy your creamy tomato basil bliss! For a full recipe, check out [Full Recipe].
Tips & Tricks
Enhancing Flavor
– Use fresh basil for a vibrant taste: Fresh basil really makes a difference. It adds a bright and fresh flavor that dried herbs cannot match. Always try to add it at the end of cooking for the best taste.
– Option to roast tomatoes for depth: Roasting the tomatoes before adding them to the soup brings out their natural sweetness. This step adds a rich, deep flavor that elevates your soup. Just slice the tomatoes, drizzle with olive oil, and roast them at 400°F for about 20 minutes.
Consistency Adjustments
– Thin the soup with additional broth: If your soup is too thick, you can add more vegetable broth. This keeps the flavor strong while adjusting the texture to your liking.
– Thicken with a cornstarch slurry if necessary: If your soup is too thin, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup while it simmers. This will help thicken it without changing the taste.
These tips will help you create a comforting and flavorful bowl of tomato basil soup. For the complete cooking guide, check out the Full Recipe.
Variations
Vegan and Dairy-Free Options
You can easily make this soup vegan. To do this, just swap out the heavy cream. Use coconut cream instead. It gives the soup a nice, creamy texture. Plus, it adds a hint of sweetness.
You can also try nut-based creams. Almond or cashew cream works well. These options add richness and flavor. They help keep the soup creamy without dairy.
Flavorful Additions
Want to kick up the flavor? Add roasted red peppers. They bring a sweet, smoky taste to the soup. Just chop them up and stir them in.
If you like heat, add a pinch of red pepper flakes. It gives the soup a nice kick. Start small and adjust to your liking.
For more ideas, check out the [Full Recipe].
Storage Info
Proper Storage Methods
To keep your homemade tomato basil soup fresh, follow these simple steps:
– Refrigeration guidelines for leftovers: After serving, cool the soup to room temperature. Then, pour it into an airtight container. Store it in the fridge for up to 3-5 days. Make sure to seal it tightly to prevent any odors from other foods.
– Freezing instructions for long-term storage: If you want to save some for later, freezing works great! Use freezer-safe containers or bags. Leave some space at the top for expansion. Your soup can last in the freezer for about 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge.
Reheating Tips
When you want to enjoy your soup again, reheating is easy:
– Recommended methods to reheat without compromising flavor: I suggest using a pot on the stove. Heat it over low to medium heat. Stir it often to avoid sticking. You can also use a microwave. Just heat in short bursts, stirring in between to warm it evenly.
– Best practices for maintaining texture: If the soup seems too thick after freezing, add a splash of broth or water to loosen it up. This keeps the texture creamy and smooth. Always taste and adjust the seasoning after reheating, as flavors can change during storage.
FAQs
Common Questions
How long does homemade tomato basil soup last in the fridge?
Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Always check for any off smells or changes in color before eating.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Use about 2 pounds of fresh tomatoes. Blanch and peel them first. This adds a fresh taste to your soup.
What can I serve with tomato basil soup?
Tomato basil soup pairs well with grilled cheese sandwiches or crusty bread. You can also enjoy it with a fresh salad. These sides enhance your meal and add variety.
Is it possible to make tomato basil soup ahead of time?
Absolutely! You can make the soup a day ahead. Just store it in the fridge. Reheat it gently before serving. This allows the flavors to meld well.
How can I make this soup spicier?
To add spice, include crushed red pepper flakes. Start with a pinch and taste as you go. You can also add a diced jalapeño or hot sauce for extra heat.
For the full recipe, visit [Full Recipe].
Homemade tomato basil soup is simple and rewarding. You need just a few fresh ingredients for great taste. Start by sautéing onion and garlic, then add tomatoes and broth. Blend your soup to your liking, add cream, and finish with fresh basil. You can easily tweak the recipe for vegan options too.
Remember to store your leftovers well and reheat carefully. With these tips, you’ll enjoy delicious soup anytime. Dive in, share with friends, and savor each bowl. Happy cooking!
![- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup fresh basil leaves, chopped - 1 tablespoon balsamic vinegar This soup shines with fresh, simple ingredients. You start with olive oil, which brings a rich flavor. Chopped onion adds sweetness and depth. Minced garlic brings a warm, aromatic touch. Canned crushed tomatoes form the base, offering a rich, tangy flavor. Vegetable broth adds a savory note. A bit of sugar balances the acidity of tomatoes. Salt and pepper enhance all the flavors. The cream gives the soup its silky texture. You can use heavy cream or coconut cream for a vegan option. Fresh basil leaves add a burst of freshness. Finally, balsamic vinegar brightens the taste and adds a hint of sweetness. With these ingredients, you can create a comforting bowl of tomato basil soup right at home. For the full recipe, check the earlier section. Step 1: Sauté onions and garlic Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté it for about 5 minutes. You want the onion to turn soft and translucent. Next, throw in 3 minced garlic cloves and cook for 1 more minute. The smell will be amazing! Step 2: Add tomatoes and broth Now, pour in 1 can of crushed tomatoes (28 oz) and 2 cups of vegetable broth. Stir in 1 teaspoon of sugar, and season with salt and pepper to taste. This mix needs to come to a gentle simmer. Step 3: Simmer for flavor development Let the soup simmer for 15 to 20 minutes. This step is key! Stir occasionally to mix all the flavors. You want those tastes to blend well together. Step 4: Blend the soup for desired texture After simmering, take the pot off the heat. Use an immersion blender to blend the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Just be careful with hot soup! Step 5: Incorporate cream and basil Put the pot back on low heat. Stir in 1 cup of heavy cream (or coconut cream for a vegan choice). Heat gently until warm. Then, add 1 cup of chopped fresh basil leaves and 1 tablespoon of balsamic vinegar. Mix it all well! Step 6: Adjust seasoning and serve Taste your soup and adjust the seasoning. Add more salt and pepper if needed. Now, it’s time to serve your delicious soup warm. You can garnish it with extra basil leaves and a drizzle of olive oil if you like. Enjoy your creamy tomato basil bliss! For a full recipe, check out [Full Recipe]. - Use fresh basil for a vibrant taste: Fresh basil really makes a difference. It adds a bright and fresh flavor that dried herbs cannot match. Always try to add it at the end of cooking for the best taste. - Option to roast tomatoes for depth: Roasting the tomatoes before adding them to the soup brings out their natural sweetness. This step adds a rich, deep flavor that elevates your soup. Just slice the tomatoes, drizzle with olive oil, and roast them at 400°F for about 20 minutes. - Thin the soup with additional broth: If your soup is too thick, you can add more vegetable broth. This keeps the flavor strong while adjusting the texture to your liking. - Thicken with a cornstarch slurry if necessary: If your soup is too thin, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup while it simmers. This will help thicken it without changing the taste. These tips will help you create a comforting and flavorful bowl of tomato basil soup. For the complete cooking guide, check out the Full Recipe. {{image_2}} You can easily make this soup vegan. To do this, just swap out the heavy cream. Use coconut cream instead. It gives the soup a nice, creamy texture. Plus, it adds a hint of sweetness. You can also try nut-based creams. Almond or cashew cream works well. These options add richness and flavor. They help keep the soup creamy without dairy. Want to kick up the flavor? Add roasted red peppers. They bring a sweet, smoky taste to the soup. Just chop them up and stir them in. If you like heat, add a pinch of red pepper flakes. It gives the soup a nice kick. Start small and adjust to your liking. For more ideas, check out the [Full Recipe]. To keep your homemade tomato basil soup fresh, follow these simple steps: - Refrigeration guidelines for leftovers: After serving, cool the soup to room temperature. Then, pour it into an airtight container. Store it in the fridge for up to 3-5 days. Make sure to seal it tightly to prevent any odors from other foods. - Freezing instructions for long-term storage: If you want to save some for later, freezing works great! Use freezer-safe containers or bags. Leave some space at the top for expansion. Your soup can last in the freezer for about 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge. When you want to enjoy your soup again, reheating is easy: - Recommended methods to reheat without compromising flavor: I suggest using a pot on the stove. Heat it over low to medium heat. Stir it often to avoid sticking. You can also use a microwave. Just heat in short bursts, stirring in between to warm it evenly. - Best practices for maintaining texture: If the soup seems too thick after freezing, add a splash of broth or water to loosen it up. This keeps the texture creamy and smooth. Always taste and adjust the seasoning after reheating, as flavors can change during storage. How long does homemade tomato basil soup last in the fridge? Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Always check for any off smells or changes in color before eating. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Use about 2 pounds of fresh tomatoes. Blanch and peel them first. This adds a fresh taste to your soup. What can I serve with tomato basil soup? Tomato basil soup pairs well with grilled cheese sandwiches or crusty bread. You can also enjoy it with a fresh salad. These sides enhance your meal and add variety. Is it possible to make tomato basil soup ahead of time? Absolutely! You can make the soup a day ahead. Just store it in the fridge. Reheat it gently before serving. This allows the flavors to meld well. How can I make this soup spicier? To add spice, include crushed red pepper flakes. Start with a pinch and taste as you go. You can also add a diced jalapeño or hot sauce for extra heat. For the full recipe, visit [Full Recipe]. Homemade tomato basil soup is simple and rewarding. You need just a few fresh ingredients for great taste. Start by sautéing onion and garlic, then add tomatoes and broth. Blend your soup to your liking, add cream, and finish with fresh basil. You can easily tweak the recipe for vegan options too. Remember to store your leftovers well and reheat carefully. With these tips, you'll enjoy delicious soup anytime. Dive in, share with friends, and savor each bowl. Happy cooking!](https://easycookingbite.com/wp-content/uploads/2025/05/2217fa11-4c07-4ffb-bf7a-50900ec8afbc-250x250.webp)
