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To make this creamy tomato basil soup, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 cans (14 oz each) diced tomatoes (preferably fire-roasted) - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup fresh basil leaves, roughly chopped - 1 tablespoon balsamic vinegar You can swap some ingredients for a different taste: - Use coconut oil instead of olive oil for a unique flavor. - Substitute yellow onion with shallots for milder sweetness. - You can replace heavy cream with almond milk for a lighter soup. - If you want more spice, add red pepper flakes to the mix. - Fresh basil can be swapped with parsley if needed. Choosing the right brands can enhance your soup: - Olive Oil: Look for extra virgin olive oil for the best flavor. - Canned Tomatoes: San Marzano tomatoes are rich and sweet, ideal for this soup. - Vegetable Broth: Use low-sodium broth to control salt levels. - Cream: Organic heavy cream offers the richest taste and texture. - Balsamic Vinegar: Aged balsamic vinegar adds depth and sweetness. These choices can help you make a delicious and rich soup. For the full recipe, check out the complete steps to create this comfort dish. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté until it turns soft and clear, about 5-7 minutes. 3. Stir in the minced garlic and cook for one more minute. You want it to smell good! 4. Pour in the diced tomatoes and their juices, along with the vegetable broth. 5. Add the sugar and dried oregano, then season with salt and pepper. 6. Bring the mixture to a simmer and let it cook on low heat for 15 minutes. 7. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. 8. If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender. 9. Return the pot to low heat. Stir in the heavy cream and warm it up, but do not let it boil. 10. Add the fresh basil and balsamic vinegar, stirring well. Taste and adjust the seasoning if needed. 11. Serve hot, garnished with a few basil leaves or a swirl of cream. - Always keep the blender submerged when blending. This prevents splatters. - Move the blender slowly up and down to ensure a smooth texture. - If you are blending a larger batch, do it in sections for easier handling. - Clean the blender right away to avoid stuck food. - Don’t skip sautéing the onion and garlic. It builds a rich base flavor. - Ensure the soup simmers for the full time. This helps all the flavors blend well. - Do not boil the soup after adding the cream. This can cause it to curdle. - Taste the soup before serving. Adjust seasoning if it needs more salt or pepper. By following these steps carefully, you will create a creamy tomato basil soup that is rich and flavorful. For the full recipe, check out the main section. Enjoy your cooking! To boost the flavor of your creamy tomato basil soup, consider a few key steps. Start by using high-quality canned tomatoes, preferably fire-roasted. Their rich taste adds depth. Fresh basil is vital. It brings brightness and freshness. Adding a teaspoon of sugar balances the acidity from the tomatoes. For extra richness, try adding a splash of balsamic vinegar. It gives a sweet tang that rounds out the flavors nicely. For a smooth and creamy texture, blending is key. After cooking, use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works too. Just be careful with hot liquids. Always let the soup cool a bit before blending in batches. When you add cream, do it on low heat. This prevents the cream from curdling. If you're avoiding dairy, coconut cream is a great alternative. Serve your soup hot with a few fresh basil leaves on top. A drizzle of cream adds a nice touch. Pair it with crusty bread or grilled cheese for a comforting meal. A simple salad also complements the soup well. For a fun twist, try adding a sprinkle of crushed red pepper for some heat. Enjoy your delicious bowl of creamy tomato basil soup! Check out the Full Recipe for more details. {{image_2}} To make a vegan version, swap the heavy cream for coconut cream. Coconut cream adds a rich texture without dairy. Use the same amount as the heavy cream. You can also add a splash of lemon juice for extra brightness. This gives the soup a nice twist while keeping it creamy and delicious. This soup is already gluten-free! Use canned tomatoes and broth that are gluten-free. Always check the labels to be sure. You can enjoy this soup without worrying about gluten. It pairs well with gluten-free bread for dipping. Want a kick? Add crushed red pepper flakes to the pot. Start with a pinch and taste as you go. You can also use jalapeños for fresh heat. For a smoky flavor, try adding a dash of smoked paprika. These spices enhance the soup while keeping it rich and flavorful. For the full recipe, refer back to the main section. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep the flavors fresh. Place the container in your fridge. It can stay good for up to four days. If you want to enjoy it later, freezing is a great option. When freezing, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Just make sure to squeeze out the air before sealing. This soup can last for three months in the freezer. When ready to eat, thaw it in the fridge overnight for best results. To reheat, pour the soup into a pot. Heat it over medium-low on the stove. Stir often to prevent sticking. If it seems too thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring in between to warm evenly. Enjoy your warm, creamy tomato basil soup! For the full recipe, check out the link above. The best way to thicken this soup is by blending it well after cooking. You can also add a bit more heavy cream for a richer texture. If you want a quick fix, mix a tablespoon of cornstarch with water and stir it in while cooking. This will give your soup a nice, creamy feel. Yes, you can use fresh tomatoes instead of canned ones. If you choose fresh, you will need about 2 pounds. Roast them first for deeper flavor. Peel and chop them before adding them to the pot. You may need to add a little more broth for the right consistency. Creamy Tomato Basil Soup can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember to leave out the cream until you reheat it for the best taste. For the full recipe, check out the full recipe link. We discussed key ingredients, step-by-step cooking, and tips for the best soup. Remember, using fresh ingredients makes a big difference in flavor. With easy storage methods, you can enjoy this soup for days. Don't forget the variations; they can help you tweak recipes to fit your diet. Lastly, address common FAQs to make your soup perfect every time. You now have all the tools you need to create a delicious creamy tomato basil soup! Enjoy making it your own.

Creamy Tomato Basil Soup

Indulge in the rich flavors of this creamy tomato basil soup that's perfect for any meal! With simple ingredients like fire-roasted tomatoes, fresh basil, and a touch of cream, this recipe is a comforting classic. In just 40 minutes, you can whip up a delicious dish that's not only satisfying but also easy to make. Click through to discover how to elevate your soup game with this delightful recipe!
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Ingredients Method

Ingredients
  

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cans (14 oz each) diced tomatoes (preferably fire-roasted)
2 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream (or coconut cream for a dairy-free option)
1 cup fresh basil leaves, roughly chopped
1 tablespoon balsamic vinegar

Method
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
    Stir in the minced garlic and cook for an additional minute, until fragrant.
      Pour in the diced tomatoes (with their juices) and vegetable broth. Add sugar and dried oregano. Season with salt and pepper. Bring the mixture to a simmer.
        Cook the soup on low heat for about 15 minutes, allowing the flavors to meld together.
          Remove the pot from heat and use an immersion blender to blend the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender.)
            Return the pot to the stove over low heat. Stir in the heavy cream and let it warm through (do not boil).
              Add the fresh basil and balsamic vinegar, stirring to combine. Adjust seasoning if necessary.
                Serve hot, garnished with a few basil leaves or a swirl of cream for a decorative touch.
                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4