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For this creamy tomato basil soup, you need some key ingredients: - 2 cans (14 oz each) crushed tomatoes - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 tablespoon olive oil - 1 teaspoon sugar (optional, to taste) - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh basil leaves for garnish These ingredients work together to create a rich and flavorful soup. The crushed tomatoes bring the main taste, while the garlic and onion add depth. The cream makes it smooth and comforting. To give your soup a twist, consider these optional ingredients: - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness - Grated Parmesan cheese for extra richness These add-ons can make your soup even more exciting. Feel free to adjust according to your taste! Garnishing your soup adds a nice touch. Here are some ideas: - Fresh basil leaves for color and flavor - A drizzle of olive oil for richness - Croutons for crunch - A side of crusty bread for dipping These garnishes not only look great but also enhance the soup's taste. They can turn a simple meal into something special. For the complete recipe, refer to the Full Recipe section. To start making creamy tomato basil soup, gather your ingredients. You will need: - 2 cans (14 oz each) crushed tomatoes - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 tablespoon olive oil - 1 teaspoon sugar (optional) - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh basil leaves for garnish Chop the onion and mince the garlic. This makes a big difference in flavor. If you want a fresh taste, you can also use fresh basil instead of dried. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté it for about five minutes. You want the onion to become soft and clear. After that, stir in the minced garlic. Cook it for one to two minutes. Be careful not to let the garlic burn, as this can make it taste bitter. Next, add the crushed tomatoes and vegetable broth to the pot. Stir in the dried basil, sugar (if you like it sweeter), salt, and pepper. Bring this mixture to a boil, then lower the heat. Let it simmer for 15 minutes to let the flavors blend well. After the soup has simmered, it is time to blend. You can use an immersion blender to make it smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a traditional blender. Blend it until you reach a smooth texture. Once blended, stir in the heavy cream. Warm the soup on low heat for another five minutes. Taste it and adjust the seasoning with salt and pepper if needed. When ready to serve, ladle the soup into bowls. Garnish each bowl with fresh basil leaves. This will add a nice touch to your creamy tomato basil soup. Enjoy your delicious creation! For the full recipe, check out the details above. To get a creamy texture, use heavy cream. If you want a dairy-free option, try coconut cream. After cooking, blend the soup well. An immersion blender works great for this. You want it smooth and silky. Blend until you see no chunks. If it feels thick, add more broth. This helps keep it light and tasty. One common mistake is not cooking the onions enough. If they are not soft, your soup may taste harsh. Make sure to sauté them until they are clear. Another mistake is rushing the blending. If you blend too little, you won't get that creamy feel. Also, avoid skipping the seasoning. Salt and pepper enhance all the flavors, so don’t skip them. Pair your creamy tomato basil soup with grilled cheese sandwiches. The crunchy bread balances the smooth soup. You can also serve it with a fresh salad. A light side brings a nice contrast. For a fancy touch, sprinkle extra basil on top. Serve it with crusty bread for dipping, too. This makes the meal heartier and more fun! {{image_2}} You can easily make this soup gluten-free. Just use gluten-free vegetable broth. For a dairy-free version, swap heavy cream with coconut cream. This change keeps the soup rich and creamy without dairy. You can play with herbs and spices in this soup. Try adding a pinch of oregano or thyme for extra flavor. If you like heat, mix in some red pepper flakes. Fresh herbs like parsley or cilantro can give a fresh twist too. Want to boost protein? Add cooked lentils or chickpeas. They blend well and add texture. You can also toss in some cooked chicken or shrimp. These add-ins make the soup heartier and more filling. For crunch, consider topping it with croutons or toasted seeds. Feel free to explore these options and make this creamy tomato basil soup your own! For the full recipe, check the recipe section. You can store any leftover creamy tomato basil soup in an airtight container. Let the soup cool to room temperature before placing it in the fridge. It will stay fresh for about 3 to 4 days. Just remember to label the container with the date. This way, you won’t forget when you made it! If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags to store the soup. Leave some space at the top, as liquids expand when frozen. It can last up to 3 months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight before reheating. To reheat your soup, you can use a pot on the stove or a microwave. When using the stove, heat it on low to avoid scorching. Stir often to ensure even warming. If you’re using a microwave, heat it in 1-minute intervals. Stir after each minute until it’s hot. Always taste and adjust the seasoning if needed after reheating. Enjoy your soup just like when it was fresh! The best type of tomatoes for creamy tomato basil soup is canned crushed tomatoes. They are sweet and flavorful. You can also use diced tomatoes if you prefer more texture. Look for tomatoes that have no added sugar or preservatives. They give the soup a rich taste without extra fuss. Fresh tomatoes can work too, but they require more prep time. Yes, you can make creamy tomato basil soup in a slow cooker. Just sauté your onions and garlic first. Then, add everything to the slow cooker. Mix in your crushed tomatoes, broth, and seasonings. Cook on low for 4 to 6 hours. When it's done, blend the soup and stir in the cream. This method allows the flavors to deepen over time. Creamy tomato basil soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, consider freezing it. This soup freezes well and can last for up to 3 months. Just thaw it in the fridge overnight before reheating. For the best flavor, eat it fresh! For the full recipe, check out the detailed steps above! This blog post covered all you need to make creamy tomato basil soup. We talked about the main ingredients, optional flavors, and suggested garnishes. The step-by-step instructions make cooking simple. Also, I shared tips for a creamy texture and mistakes to avoid. In the end, your soup can be easy and tasty. With options for storage and variations, you can enjoy this dish your way. I hope you find joy in making and sharing it!

Creamy Tomato Basil Soup

Indulge in the warmth of creamy tomato basil soup with this easy-to-follow recipe! This comforting dish features crushed tomatoes, savory herbs, and a touch of cream for ultimate flavor. Perfect for chilly days or a quick weeknight dinner, it's ready in just 30 minutes! Click through now to explore the full recipe and uncover tips for making it even more delicious. Don't miss out on this delightful favorite!
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Ingredients
  

2 cans (14 oz each) crushed tomatoes

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

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

1 tablespoon olive oil

1 teaspoon sugar (optional, to taste)

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh basil leaves for garnish

Instructions
 

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

    Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.

      Add the crushed tomatoes and vegetable broth to the pot. Stir in the dried basil, sugar (if using), salt, and pepper.

        Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.

          After 15 minutes, use an immersion blender to puree the soup until it is smooth and creamy. (Alternatively, you can transfer the mixture to a traditional blender in batches.)

            Stir in the heavy cream and warm the soup over low heat for another 5 minutes. Adjust seasoning with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves for that extra pop of flavor.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4