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To make creamy tomato basil soup, you need some key ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 oz each) crushed tomatoes - 1 cup vegetable broth - 1 teaspoon granulated sugar - 1 teaspoon dried oregano - Salt and black pepper, to taste - 1 cup heavy cream (or coconut cream) - Fresh basil leaves, chopped for garnish - Crusty bread, for serving These ingredients create a rich and flavorful base for your soup. The olive oil adds depth, while the onion and garlic bring a lovely aroma. Crushed tomatoes provide sweetness and tang. Vegetable broth enhances the flavor, and sugar balances the acidity. Oregano gives it a hint of earthiness. Finally, the heavy cream makes it wonderfully smooth. I recommend using fresh basil for garnish. It adds color and a burst of fresh taste. The crusty bread serves as a perfect side for dipping. Check out the full recipe for detailed steps on how to bring these ingredients together for a delightful meal! Start by gathering all your ingredients. You will need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, oregano, salt, black pepper, heavy cream, fresh basil, and crusty bread. Chop the onion finely, and mince the garlic. This prep makes cooking smooth and quick. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about five minutes until it softens and turns translucent. Next, add the minced garlic and sauté for one to two minutes. You want the garlic fragrant but not browned. Now it’s time to pour in the crushed tomatoes and vegetable broth. Stir well to mix. Add the sugar and oregano, along with salt and black pepper. Bring the soup to a gentle simmer. Let it cook uncovered for 15 to 20 minutes. This helps the flavors blend nicely. After simmering, you will blend the soup. Use an immersion blender for easy mixing. Blend until the soup is smooth and velvety. If you lack an immersion blender, carefully transfer the soup in batches to a regular blender. Always allow steam to escape while blending. Once blended, return the smooth soup to the pot. Keep it over low heat and stir in the heavy cream. Warm it gently for about five minutes. Be careful not to boil it, as this could curdle the cream. Taste the soup and adjust seasoning if needed. You can find the full recipe with all these steps outlined. Enjoy your cooking journey! To make the best creamy tomato basil soup, follow these tips: - Use ripe, quality tomatoes for a rich flavor. - Sauté the onion and garlic until soft. This brings out their sweetness. - Simmer the soup to blend flavors; at least 15 minutes is best. - Blend the soup until smooth for a velvety texture. An immersion blender works great. Serve your soup hot in a bowl. Here are some fun ideas: - Garnish with fresh basil leaves for extra flavor. - Drizzle a swirl of cream on top for a touch of elegance. - Pair it with crusty bread for a perfect dipper. You can also serve a side salad for freshness. You can tweak the recipe to fit your needs: - Swap heavy cream with coconut cream for a dairy-free version. - Use vegetable broth for a vegan option. - Add cooked rice or pasta for a heartier meal. - For a spicy kick, add red pepper flakes while cooking. For a full recipe, check out the Creamy Tomato Basil Bliss section! {{image_4}} To make this soup lighter, swap the heavy cream for half-and-half or milk. You can also use a plant-based cream, like coconut cream. This keeps the soup creamy while cutting fat. Another option is to add more broth and less cream. You will still enjoy great flavor without the extra calories. You can add more flavors by mixing in some roasted red peppers or sun-dried tomatoes. They add a nice depth to the soup. For an herby touch, try adding thyme or rosemary. A splash of balsamic vinegar can also boost the taste. If you want a heartier soup, add cooked lentils or chickpeas. For a spicy kick, add red pepper flakes while cooking the onions. You can also stir in diced jalapeños or a small amount of hot sauce. If you love heat, try adding a bit of smoked paprika. This gives the soup a warm, smoky flavor. You can adjust the spice level to fit your taste. These variations can help you create the perfect soup for any occasion. For the full recipe, check out the detailed instructions above. Once you finish your creamy tomato basil soup, let it cool. Pour the soup into an airtight container. Seal it tightly and store it in the fridge. It will stay fresh for about 3 to 4 days. Label the container with the date for easy tracking. To reheat, pour the soup into a pot over medium heat. Stir it often to prevent sticking. Heat until it is hot, but do not boil. You can also use a microwave. Pour the soup into a microwave-safe bowl. Cover it and heat in short bursts, stirring in between. You can freeze creamy tomato basil soup for later. Use freezer-safe containers or bags. Leave some space at the top, as the soup expands. It can last up to 3 months in the freezer. When you are ready to enjoy it, thaw the soup overnight in the fridge. Reheat your soup on the stove or in the microwave. This makes for a quick and easy meal later! To thicken your soup, use a few methods. You can add more heavy cream or coconut cream. Another great option is to blend in some cooked potatoes. You can also mix in a cornstarch slurry. For this, mix cornstarch with cold water, then stir it into the soup and simmer until it thickens. Absolutely! Fresh tomatoes can work well. Use about 2 pounds of ripe tomatoes. First, blanch them to remove the skins, then chop them. Cook them down to release their juices before adding broth and seasonings. This gives a fresh taste, but canned tomatoes offer great flavor and convenience. To make the soup dairy-free, simply swap heavy cream for coconut cream. This keeps the soup rich and creamy without dairy. You can also use cashew cream made from soaked cashews blended with water. This gives a creamy texture and adds a nice nutty flavor. - Can I add vegetables to the soup? Yes! Feel free to add carrots, celery, or bell peppers for extra nutrients. - How long can I store leftover soup? Leftover soup can last up to 5 days in the fridge. Just store it in an airtight container. - Can I use a different type of broth? Yes, you can use chicken broth or even make your own vegetable broth for added flavor. - What spices can I add? You can add spices like red pepper flakes for heat or thyme for depth. Adjust to your taste! For the full recipe, check out the Creamy Tomato Basil Bliss section. Enjoy making your soup! In this blog post, we explored a tasty creamy tomato basil soup. I listed the key ingredients and provided clear steps for making it. You learned cooking tips and variations to enhance flavors and meet dietary needs. Proper storage options help you save your leftovers. This flavorful soup is easy to make and enjoy. I hope you try it soon! It will warm your heart and home.

- Creamy Tomato Basil Soup

Craving a comforting bowl of soup? Discover how to make a delicious Creamy Tomato Basil Soup that is both flavorful and easy! With simple ingredients like crushed tomatoes and fresh basil, this recipe delivers a rich and creamy texture perfect for any day. Pair it with crusty bread for the ultimate experience. Ready to warm up your kitchen? Click through for the full recipe and step-by-step instructions to create a cozy meal today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (14.5 oz each) crushed tomatoes

1 cup vegetable broth

1 teaspoon granulated sugar

1 teaspoon dried oregano

Salt and black pepper, to taste

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

Fresh basil leaves, chopped for garnish

Crusty bread, for serving

Instructions
 

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

    Once the onion is cooked, add the minced garlic to the pot. Sauté for an additional 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.

      Pour the crushed tomatoes and vegetable broth into the pot, stirring well to combine. This will create the base of your soup.

        Add the sugar, dried oregano, salt, and black pepper to the mixture. Bring the soup to a gentle simmer and allow it to cook uncovered for 15-20 minutes. This simmers the ingredients together, enhancing their flavors.

          Carefully use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, ensuring to allow steam to escape (cover with a kitchen towel) while blending until velvety.

            Return the smooth soup to the pot over low heat. Stir in the heavy cream (or coconut cream) and gently warm the mixture for about 5 minutes, taking care not to let it boil as this could curdle the cream.

              Taste the soup and adjust the seasoning, adding additional salt or black pepper as desired for flavor.

                To serve, ladle the hot soup into bowls and garnish each portion with freshly chopped basil. Pair it with slices of crusty bread for dipping, creating a comforting meal experience.

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

                    - Presentation Tips: Serve the soup in rustic or artisan bowls and drizzle a swirl of extra cream on top. Sprinkle with additional basil leaves for a fresh touch. Arrange slices of toasted crusty bread on a side board or a platter to create an inviting dipper for your guests. Enjoy!