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To make this creamy tomato basil soup, gather these items: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 (14.5 oz) cans diced tomatoes, undrained - 2 cups vegetable broth - 1 cup heavy cream - 1 teaspoon sugar - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish You can change things up with these add-ins: - Use fresh tomatoes instead of canned. - Swap heavy cream for coconut milk for a lighter taste. - Add red pepper flakes for some heat. - Stir in cooked pasta or rice for extra texture. When picking your ingredients, here’s what to look for: - Choose ripe, firm tomatoes. They should smell sweet and fresh. - Pick onions that are heavy and have a dry, papery skin. - Select fresh basil leaves that are bright green and fragrant. - Check garlic for firm cloves that are not sprouting. These tips will help you create the best creamy tomato basil soup. If you want to see the full recipe, just check the section above. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about 5 minutes. Wait until it looks soft and clear. 3. Stir in the minced garlic. Cook for 1-2 minutes until you smell a nice aroma. 4. Pour in the canned diced tomatoes with their juice and the vegetable broth. Mix well and bring to a simmer. 5. Once it simmers, add the sugar, dried basil, salt, and pepper. Let it cook for about 15 minutes. This helps the flavors blend. 6. Next, use an immersion blender to blend the soup until it's smooth. If you don’t have one, pour the soup in a regular blender in small batches. Be careful, as steam can escape! 7. Return the blended soup to the pot. Stir in the heavy cream and heat on low. Make sure it warms up nicely. 8. Finally, serve hot and add fresh basil leaves on top for a pop of color and taste. - Keep the blender submerged to avoid splashes. - Move it up and down to blend evenly. - Blend until you reach your desired texture. You may want it smooth or slightly chunky. - Clean your immersion blender right away to avoid tomato stains. - Don't skip the sautéing step. It builds flavor. - Avoid blending the soup too soon. Let it simmer first to get the best taste. - Be careful with salt. Always taste before adding more. - If you use fresh tomatoes, remember they need more time to cook down. For the full recipe, you can refer to the earlier section. Enjoy your cooking! To boost the flavor of your creamy tomato basil soup, try adding a pinch of red pepper flakes. This small touch adds warmth without being too spicy. You can also use fresh basil instead of dried basil for a brighter taste. Fresh basil gives a nice herbal aroma. Adding a splash of balsamic vinegar can also deepen the flavor. This small twist adds a hint of sweetness and tang. If you prefer a thicker soup, blend it less. This keeps some chunks for texture. For a creamier soup, blend until completely smooth. If the soup is too thick, add more vegetable broth. Just pour in small amounts until it reaches the right consistency. If you want it creamier, add a touch more heavy cream. This makes the soup rich and filling. Start by sautéing the onion and garlic until soft. This step builds a strong base flavor. Make sure not to rush this stage. Cooking them slowly brings out their natural sweetness. Let the soup simmer for at least 15 minutes. This allows all the flavors to meld together. Stir often and taste as you go. Adjust the seasoning until it feels just right. For the full recipe, check out the main section. {{image_2}} You can easily turn this creamy tomato basil soup into a vegan delight. Instead of heavy cream, use coconut milk or cashew cream. Both options add creaminess without dairy. You can also switch the vegetable broth for homemade nut or bean broth. This keeps the soup rich and tasty. This soup loves fresh ingredients. In summer, use fresh tomatoes instead of canned. Just chop them and simmer them down. You can also add zucchini or bell peppers for extra flavor. In the fall, try adding roasted butternut squash for a sweet twist. Each season brings new tastes to explore. Garnishing your soup makes it pop. Try adding a swirl of olive oil or a sprinkle of nutritional yeast for a cheesy flavor. Croutons or toasted bread work great for crunch. Fresh herbs like cilantro or parsley also brighten the dish. For a fun twist, serve it with a side of grilled cheese. For more ideas, check out the Full Recipe. Once you finish your creamy tomato basil soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep out air. Store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Just make sure to leave some space in the container. The soup expands when it freezes. To freeze your creamy tomato basil soup, use freezer-safe containers or bags. Divide the soup into portions for easy use later. Label each container with the date. This way, you won’t forget when you made it. You can freeze the soup for up to three months. Thaw it in the fridge overnight before reheating. When you’re ready to enjoy the soup again, reheat it slowly. You can use a pot on the stove or a microwave. If using the stove, heat on low. Stir often to prevent sticking. If you find it too thick, add a splash of broth or water. This helps restore its creamy texture. Always taste before serving to adjust the seasoning. For an extra touch, add fresh basil on top before serving. Enjoy your delicious soup! You can pair this soup with simple sides. A classic choice is grilled cheese. The crispy bread and gooey cheese blend well with the soup's creaminess. You could also serve it with a fresh salad. A light Caesar or garden salad adds a nice crunch. For a heartier option, try crusty bread or garlic bread. These choices soak up the soup and add more flavor. To make this soup healthier, you can swap heavy cream for a lighter option. Use half-and-half or almond milk for fewer calories. You can also add more veggies. Spinach or carrots blend in well without changing the taste. Reducing the amount of sugar helps cut extra calories too. Lastly, use low-sodium vegetable broth to lower the salt content. Yes, you can use fresh tomatoes in this recipe. Use about 2 pounds of ripe tomatoes. First, you must peel and chop them. Blanch them in boiling water for easy peeling. Fresh tomatoes add a bright flavor to the soup. Just be sure to adjust the cooking time. They may need a bit longer to break down compared to canned tomatoes. For a complete guide on making this soup, refer to the Full Recipe. This blog post covered key ingredients for creamy tomato basil soup, cooking steps, and tips. I shared options for vegan swaps and how to elevate flavor. Storing leftovers and reheating well keeps the soup tasty. Every little detail matters in your cooking. Use fresh ingredients and avoid common mistakes. With these tools and ideas, you can create a fantastic soup. Enjoy experimenting and make it your own!

Creamy Tomato Basil Soup

Savor the rich flavors of this creamy tomato basil soup that comes together in just 30 minutes! With simple ingredients like fresh tomatoes, heavy cream, and aromatic basil, this recipe is perfect for cozy evenings or a quick weeknight dinner. Discover how easy it is to create this comforting dish that warms the soul. Click through to explore the full recipe and elevate your cooking game with this delicious creamy tomato basil bliss!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 (14.5 oz) cans diced tomatoes, undrained

2 cups vegetable broth

1 cup heavy cream

1 teaspoon sugar

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

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

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the canned diced tomatoes (with their juice) and the vegetable broth to the pot. Stir to combine, then bring the mixture to a simmer.

        Once simmering, add the sugar, dried basil, salt, and pepper. Let it simmer for about 15 minutes, allowing the flavors to meld together.

          Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches (be sure to allow steam to escape).

            Return the blended soup to the pot and stir in the heavy cream. Heat on low until warmed through. Adjust seasoning if necessary.

              Serve hot, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings