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To make a delicious creamy tomato basil soup, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup fresh basil leaves, chopped - Optional: ½ teaspoon red pepper flakes for added heat These ingredients create a rich, comforting soup that warms the soul. The olive oil adds depth, while the onion and garlic build a strong flavor base. Crushed tomatoes give the soup its classic taste. Vegetable broth brings in a savory note, and sugar balances the acidity. The heavy cream makes the soup creamy and rich, while fresh basil adds a bright, herbal touch. If you like a bit of heat, red pepper flakes can spice things up. This combination of flavors makes for a simple yet delightful dish. For the full recipe, refer to the details above. Each ingredient plays a key role in creating a tasty soup you'll love. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium onion, chopped, and sauté until soft, about 5 minutes. 3. Stir in 3 cloves of minced garlic and cook for 1 minute. 4. Add 1 can (28 oz) of crushed tomatoes to the pot. 5. Pour in 4 cups of vegetable broth and 1 teaspoon of sugar. 6. Season with salt and pepper to taste. 7. Bring the mixture to a simmer and let it cook for about 20 minutes. I love this step because it fills the kitchen with a wonderful aroma. The flavors meld together, creating a rich base for the soup. 1. Remove the pot from heat and let it cool slightly. 2. Using an immersion blender, puree the soup until smooth. You can also use a regular blender in batches. 3. Return the pureed soup to low heat in the pot. 4. Stir in 1 cup of heavy cream, or coconut cream for a dairy-free option. Blending is key here! It transforms the chunky mixture into a silky smooth soup. The cream adds richness and makes it even more comforting. 1. Add 1 cup of fresh basil leaves, chopped, to the pot. 2. Stir well to combine and taste the soup. Adjust seasoning if needed. 3. For serving, garnish each bowl with fresh basil leaves and a swirl of cream. For presentation, consider serving with crusty bread on the side. This soup looks beautiful and tastes even better. Check out the Full Recipe for more details! To boost the taste of your creamy tomato basil soup, try these simple tips. First, add a pinch of sugar. This helps balance the acidity of the tomatoes. You can also mix in a dash of balsamic vinegar for a richer flavor. If you want more heat, sprinkle in some red pepper flakes. Using fresh herbs makes a big difference. Fresh basil has a bright taste that dried basil lacks. Crush the leaves before adding them to release their oils. If you use dried herbs, add them earlier in cooking. They need time to release their flavor. Achieving the right consistency is key to a great soup. If your soup is too thick, add more vegetable broth. If it’s too thin, let it simmer longer to reduce. Stir it often to prevent sticking. For blending, an immersion blender works best. It allows you to blend right in the pot. If you use a standard blender, let the soup cool first. Blend in small batches to avoid spills. Pair your soup with crusty bread. It’s perfect for dipping and adds nice texture. A simple grilled cheese sandwich also makes a great side. For garnishing, use fresh basil leaves on top. A drizzle of cream adds a nice touch, too. You can even sprinkle some grated cheese for a savory finish. These small details make your dish look and taste amazing. Enjoy your creamy tomato basil soup! For the full recipe, check out Creamy Tomato Basil Bliss. {{image_2}} To make a vegan creamy tomato basil soup, swap out the heavy cream. You can use coconut cream or cashew cream instead. Both add a rich texture without dairy. For a flavor boost, try adding nutritional yeast. This gives a cheesy note without any animal products. You can also add a splash of lemon juice for brightness. Check all your ingredients to make sure they are gluten-free. Canned tomatoes and vegetable broth are usually safe. For thickening, skip the flour. Instead, blend some cooked potatoes into the soup. This adds creaminess without gluten. Another option is to use cornstarch mixed with water as a thickener. You can add unique flavors from other cuisines to your soup. For a Mediterranean twist, add olives and feta cheese. If you like a spicy kick, mix in some diced jalapeños. For an Italian flair, stir in some pesto. Each of these additions can change the taste and make the soup exciting. Try experimenting with different herbs too, like oregano or thyme. For the full recipe, check out the Creamy Tomato Basil Bliss. After making creamy tomato basil soup, let it cool to room temperature. This helps avoid steam buildup in your container. Transfer the soup into an airtight container. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. For freezing, make sure the soup is fully cooled. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, you can use a saucepan. Heat it on medium-low. Stir often to keep it from sticking. If you prefer, you can microwave it too. Use a microwave-safe bowl and cover it with a paper towel. Heat it in short intervals, stirring in between. To freshen up the flavors, consider adding a bit of fresh basil or a splash of cream. This can brighten the taste. If the soup seems thick, add a little vegetable broth to loosen it up. For the complete recipe, check out the Full Recipe section. How long does creamy tomato basil soup last in the fridge? Creamy tomato basil soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. For the best taste, eat it sooner rather than later. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes! About 2 pounds of ripe tomatoes will work well. Just peel and chop them before adding to the pot. How can I make this soup spicier? To add spice, mix in red pepper flakes or a dash of hot sauce. Start with a small amount and taste as you go. What can I use instead of heavy cream? If you want a lighter option, use coconut cream or half-and-half. For dairy-free choices, almond milk or cashew cream work great too. Is there a substitute for basil? If you don’t have basil, try oregano or parsley. These herbs add a different but tasty flavor. Calories and nutritional benefits A serving of creamy tomato basil soup has around 300 calories. It also offers vitamins A and C, and is rich in antioxidants from tomatoes. How to make the soup healthier without sacrificing flavor To make it healthier, reduce the cream and add more veggies like carrots or spinach. You can also use low-sodium broth for less salt while keeping great taste. This creamy tomato basil soup is easy and fun to make. You can sauté fresh ingredients, blend them, and enjoy a warm bowl of comfort. Feel free to tweak the flavors or try the variations presented. Remember, this recipe fits well into various diets, like vegan and gluten-free. Store leftovers carefully, and don’t hesitate to reheat for a tasty meal again. Keep exploring different ingredients to make it your own. Enjoy how simple cooking can bring great flavor to your table.

Creamy Tomato Basil Soup

Indulge in the comforting flavors of creamy tomato basil bliss with this delicious recipe! This easy-to-follow guide takes you from chopping fresh ingredients to savoring a warm bowl of rich, creamy tomato soup. Perfect for cozy nights or impressing guests, this satisfying dish combines fresh basil, garlic, and a hint of heat for a delightful experience. Click through to explore the full recipe and make this creamy delight today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon sugar

Salt and pepper to taste

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

1 cup fresh basil leaves, chopped

Optional: ½ teaspoon red pepper flakes for added heat

Instructions
 

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

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

      Add the crushed tomatoes to the pot, followed by the vegetable broth and sugar. Season with salt and pepper, then bring the mixture to a simmer.

        Allow the soup to simmer for approximately 20 minutes, stirring occasionally. This will help meld the flavors together.

          Remove the pot from heat and let it cool slightly. Using an immersion blender, carefully puree the soup until smooth (or transfer to a blender in batches).

            Return the pureed soup to the pot over low heat. Stir in the heavy cream and continue to cook for another 5-7 minutes, allowing the soup to heat through.

              Add the chopped basil and optional red pepper flakes, stirring until well combined. Taste and adjust seasoning if necessary.

                Serve the soup hot, drizzled with a bit of extra cream or olive oil, if desired.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4-6

                    - Presentation Tips: Garnish each bowl with fresh basil leaves and a swirl of cream for an elegant touch. Serve with crusty bread on the side for dipping.