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To make a delicious creamy tomato basil soup, you need simple ingredients that pack a lot of flavor. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 (14-ounce) cans diced tomatoes (with juice) - 2 cups vegetable broth - 1 cup heavy cream - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup fresh basil leaves, chopped (plus extra for garnish) - 1 tablespoon balsamic vinegar (optional) These ingredients come together to create a warm and creamy soup. The olive oil adds richness, while the onion and garlic build a strong base. The diced tomatoes bring sweetness and acidity. Vegetable broth adds depth, and heavy cream makes it silky smooth. The sugar balances the acidity of the tomatoes. Dried oregano adds a lovely herb flavor. Salt and pepper enhance all the tastes, and fresh basil gives the final touch. For a little tang, you can add balsamic vinegar. This creamy tomato basil soup is comforting and easy to make. For more details, check out the Full Recipe. - Heat olive oil in a large pot. - Cook onion until translucent. - Add garlic and sauté until fragrant. In a large pot, I start by heating the olive oil over medium heat. You want it hot enough to cook, but not so hot that it smokes. Next, I add the finely chopped onion. Cook it until it turns translucent, which usually takes about five minutes. This step builds a great base for the soup. Once the onion softens, I toss in the minced garlic. Sauté it for one to two minutes until you can smell its lovely aroma. - Combine tomatoes and vegetable broth. - Add spices and simmer. - Blend soup until smooth. Now, pour in the canned tomatoes with their juices. Then, add the vegetable broth. Stir everything together. I like to bring this mixture to a gentle simmer. Next, I add a teaspoon of sugar, dried oregano, and a bit of salt and pepper. Let it simmer for about fifteen minutes. During this time, the flavors come together beautifully. Once they meld, I use an immersion blender to puree the soup until it's smooth. If you don't have one, you can use a regular blender in batches. - Stir in cream and basil. - Adjust seasoning and serve. After blending, I return the soup to the pot and keep it on low heat. Here comes the fun part! I stir in the heavy cream and chopped basil. For a little extra zing, I might add a tablespoon of balsamic vinegar. This adds a nice tang! I heat it through while stirring gently. Finally, I taste it and adjust the seasoning as needed. Serve hot, garnished with extra basil leaves for a touch of freshness. Enjoy your creamy tomato basil soup! For more details, check the Full Recipe. To make the best creamy tomato basil soup, use fresh ingredients. Fresh basil and ripe tomatoes bring out bright flavors. If you want a thicker soup, add less broth. For a thinner soup, add more broth. You can also blend the soup longer for a creamier texture. Spices and herbs can elevate your soup. Try adding a pinch of red pepper flakes for heat. A dash of smoked paprika adds a nice depth. You can also mix in fresh herbs like thyme or parsley. If you want more texture, add cooked lentils or chickpeas. Serve your soup with crusty bread or a grilled cheese sandwich. These pair perfectly with the soup's creaminess. For toppings, sprinkle extra basil or grated cheese. A drizzle of olive oil adds a nice touch too. Enjoy every bite of your delicious creation! {{image_2}} To make a dairy-free version, you can swap heavy cream for plant-based milk. Almond milk or coconut cream work well. Both give a rich taste without dairy. You might also try cashew cream for a thicker texture. Just blend soaked cashews with water until smooth. You can add beans, like white beans or chickpeas, for extra protein. Chopped carrots or zucchini also work well. Just stir them in while your soup simmers. These add-ins boost nutrition without changing the flavor. If you like heat, consider adding red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can balance the spice with a touch of sugar or honey. This adds a sweet note without overpowering the soup. For the full recipe, check the earlier section. To keep your creamy tomato basil soup fresh, store it in the refrigerator. Use an airtight container that seals well. Glass containers work great because they do not absorb smells. Let the soup cool down before sealing it. This helps prevent condensation inside the container. Always label your container with the date. This way, you remember when you made it. You can freeze creamy tomato basil soup for later use. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. It’s best to freeze in single servings for easy use. When you want to enjoy it, thaw the soup overnight in your fridge. For quick thawing, place the sealed bag in a bowl of cold water. To reheat your soup, use a pot on the stove. This method keeps the flavors intact. Heat it slowly over low heat, stirring often. If you prefer the microwave, place it in a microwave-safe bowl. Heat in short intervals, stirring between. To retain creaminess, add a splash of extra cream while reheating. This keeps the soup rich and smooth. For the full recipe, check out the detailed steps above! How long does creamy tomato basil soup last? Creamy tomato basil soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Can I make this soup in advance? Yes, you can make this soup in advance! It tastes even better after sitting for a day. Just reheat it on the stove. What can I serve with creamy tomato basil soup? Serve this soup with a grilled cheese sandwich, crusty bread, or a fresh salad. These pairings add great flavor and texture. Can I substitute canned tomatoes with fresh? Yes, you can use fresh tomatoes! About 2 pounds of ripe tomatoes will work well. Blanch and peel them for the best results. Is it possible to make this soup vegan? Absolutely! Use coconut cream or cashew cream instead of heavy cream. Ensure the broth is vegetable-based. Health benefits of tomato basil soup Tomatoes are rich in vitamins A and C. Basil has antioxidants. This soup supports heart health and boosts immunity. Caloric value per serving and optional health adjustments Each serving has about 300 calories. To lower calories, use less cream or opt for a dairy-free alternative. You can also add more veggies to enhance nutrition. In this blog post, we explored making creamy tomato basil soup from scratch. You learned about the key ingredients, step-by-step instructions, and helpful tips to perfect your dish. I shared variations to keep the recipe fresh and storage methods to enjoy it later. Remember, cooking is about finding joy in each bite. Use the ideas here to make this soup your own and impress your friends and family. Enjoy the delicious flavor of fresh ingredients and the warmth of sharing food with others.

- Creamy Tomato Basil Soup

Indulge in a bowl of comfort with this creamy tomato basil soup recipe! Made with fresh ingredients like ripe tomatoes, aromatic garlic, and vibrant basil, this soup is perfect for any occasion. Discover the simple steps to craft this flavorful dish and warm up your lunch or dinner. Ready to impress your family and friends at the table? Click through to explore the full recipe and bring this delicious meal to life!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 (14-ounce) cans diced tomatoes (with juice)

2 cups vegetable broth

1 cup heavy cream

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper to taste

1 cup fresh basil leaves, chopped (plus extra for garnish)

1 tablespoon balsamic vinegar (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and cook 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 canned tomatoes with their juices and the vegetable broth. Stir to combine.

          Bring the mixture to a simmer and add the sugar, dried oregano, salt, and pepper. Let it cook for about 15 minutes, allowing the flavors to meld.

            After simmering, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

              Return the blended soup to the pot over low heat, and stir in the heavy cream and chopped basil. Optionally, add balsamic vinegar for a touch of tanginess.

                Heat through while stirring gently, then taste and adjust seasoning as needed.

                  Serve hot, garnished with additional chopped basil leaves.

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