Creamy Tomato Basil Bliss

$To make this creamy tomato basil soup, gather these key ingredients: - 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 - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - ½ cup fresh basil leaves, chopped - Croutons or fresh basil leaves for garnish You can swap some ingredients if needed: - Use coconut milk instead of heavy cream for a dairy-free option. - If you lack fresh basil, dried basil works too; use about one-third the amount. - Any broth works; chicken broth is great if you’re not vegetarian. - Instead of sugar, try honey or maple syrup to add sweetness. Having the right tools makes cooking easier. Here’s what you need: - A large pot for cooking the soup. - A sharp knife and cutting board for chopping. - A wooden spoon for stirring. - An immersion blender for smooth soup. - Measuring cups and spoons for precise amounts. This soup is simple yet tasty. With these ingredients and tools, you can create a comforting meal. Enjoy! {{ingredient_image_1}} To make creamy tomato basil soup, gather your ingredients. You need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, dried oregano, salt, pepper, heavy cream, and fresh basil. Get your croutons or extra basil for garnish. 1. First, heat a large pot over medium heat. Add 2 tablespoons of olive oil. 2. Next, chop one medium onion. Add it to the pot and sauté for about 5 minutes. The onion should look clear. 3. Mince 3 cloves of garlic and stir them in. Cook for 1 to 2 minutes until you smell it. 4. Open a 28 oz can of crushed tomatoes and pour it into the pot. 5. Add 2 cups of vegetable broth, 1 teaspoon of sugar, and 1 teaspoon of dried oregano. Stir everything well. 6. Bring the pot to a simmer. Lower the heat and let it cook for 15 to 20 minutes. This helps the flavors blend. 7. Blend the soup until smooth using an immersion blender. If you don’t have one, use a regular blender in batches. 8. Stir in 1 cup of heavy cream and ½ cup of chopped fresh basil. Heat for another 5 minutes. 9. Finally, add salt and pepper to taste. Adjust as needed. Serve hot with croutons or extra fresh basil. When blending, do it slowly to avoid splashes. If you want a creamier soup, add more heavy cream. For a thicker soup, blend less. You can also adjust seasoning at the end. Taste it first before adding more salt or pepper. To boost the flavor of your creamy tomato basil soup, try these tips: - Use fresh garlic. Fresh garlic adds a bright taste. - Add a splash of balsamic vinegar. It gives a nice depth. - Use homemade vegetable broth. This can make the soup richer. - Experiment with fresh herbs. Thyme or parsley can add new notes. - Add a pinch of red pepper flakes. This gives a slight kick. Here are a few common mistakes that can ruin your soup: - Overcooking the garlic. This can make it bitter. - Skipping the sugar. It balances the acidity of tomatoes. - Not blending enough. You want a smooth, creamy texture. - Underseasoning. Always taste and adjust with salt and pepper. - Using low-quality canned tomatoes. Good tomatoes make a big difference. Serving your soup can be a fun part of the meal: - Serve it hot. Warm soup tastes best and feels cozy. - Add croutons for crunch. They add a fun texture. - Garnish with fresh basil. This makes the soup look beautiful. - Pair it with grilled cheese. This classic combo is a crowd-pleaser. - Use a nice bowl. A simple, lovely bowl can elevate your dish. Pro Tips Use Fresh Basil: Fresh basil adds a vibrant flavor to the soup. Add it at the end of cooking to preserve its aroma and color. Adjust Cream for Richness: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half. Perfectly Smooth Texture: For an ultra-smooth soup, blend thoroughly with an immersion blender or in batches using a regular blender. Customize Seasonings: Feel free to enhance the flavor with additional herbs or spices, such as a pinch of red pepper flakes for a spicy kick. {{image_2}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream or cashew cream. This keeps the soup rich and creamy without any dairy. Use vegetable broth to enhance the flavor. The fresh basil still adds a lovely touch that brightens the soup. This soup can easily fit a gluten-free diet. Just check the vegetable broth for gluten. Most brands are safe to use. Ensure your croutons are gluten-free or leave them out. The soup remains delicious and comforting without them! Get creative with your soup! You can add cooked lentils for extra protein. Throw in some roasted red peppers for a smoky taste. A splash of balsamic vinegar can add depth. For spice lovers, try adding red pepper flakes. Each of these twists brings out new flavors! Store leftover creamy tomato basil soup in an airtight container. Let it cool first. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date. This helps you keep track of freshness. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Pour the cooled soup in and squeeze out the air. Seal tightly and label with the date. It can last up to three months in the freezer. When you’re ready to eat, thaw the soup overnight in the fridge if frozen. To reheat, pour it into a pot over low heat. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. Add a splash of cream if it looks too thick. Enjoy your comforting soup! Creamy tomato basil soup can last for about 3 to 5 days in the fridge. Store it in an airtight container. Always let it cool first before you place it in the fridge. If you notice any off-smells or changes in color, it's best to toss it out. Yes, you can use fresh tomatoes. You will need about 2 pounds of ripe tomatoes. First, you should blanch them. This means boiling them for a short time, then placing them in ice water. After that, peel the skins off, chop the tomatoes, and use them in your recipe. Fresh tomatoes give a bright taste, but they may need longer to cook down. Absolutely! This soup is great for meal prep. You can make a large batch and store it for the week. Just remember to cool it down before placing it in containers. It reheats well, so you can enjoy it anytime you want. Tomato basil soup pairs well with many sides. Here are some ideas: - Grilled cheese sandwiches for a classic combo. - A fresh green salad for added crunch. - Crusty bread to dip into the soup. - Garlic bread for a tasty twist. These options can make your meal even more satisfying! You now have all the tools to make creamy tomato basil soup. We covered important ingredients, substitutions, and tools to use. The step-by-step instructions will guide you through cooking with ease. I shared tips to boost flavor and avoid mistakes. You can even try tasty variations and know how to store leftovers. Now, enjoy this soup warm, paired with your favorite bread. Keep experimenting to find your unique twist!$

A rich and creamy tomato soup infused with fresh basil, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
28 oz crushed tomatoes
2 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried oregano
to taste salt and pepper
1 cup heavy cream
0.5 cup fresh basil leaves, chopped
for garnish croutons or fresh basil leaves

Instructions

In a large pot over medium heat, add the olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth; add in the sugar and dried oregano. Stir to combine.
Bring the mixture to a simmer, then reduce heat and let it cook uncovered for 15-20 minutes, allowing the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth (you can also transfer it in batches to a regular blender if needed).
Stir in the heavy cream and fresh basil. Cook for another 5 minutes until the soup is heated through.
Season with salt and pepper to taste, adjusting as necessary.
Serve hot, garnished with croutons or additional fresh basil leaves.

Notes

For a vegan version, substitute heavy cream with coconut cream.

Keyword basil, creamy, soup, tomato