Creamy Tomato Basil Soup

$- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans diced tomatoes (14.5 oz each) - 2 cups vegetable broth The base of this soup starts with simple, fresh ingredients. I always choose good-quality olive oil to sauté the onions. It adds a rich flavor. The chopped onion brings sweetness when cooked. Garlic adds a nice aroma and depth. The star of the show is the canned diced tomatoes. They provide a bright, tangy taste. I love using two cans to ensure a robust tomato flavor. The vegetable broth complements this nicely, making the soup hearty and filling. - 1 cup heavy cream or coconut cream - 1 teaspoon dried oregano - 1 teaspoon sugar (to balance acidity) - Fresh basil leaves for garnish - Crusty bread or grilled cheese for serving If you want your soup creamy, add heavy cream or coconut cream. Coconut cream is a great choice for a dairy-free option. Dried oregano enhances the herbs' flavor, adding warmth and earthiness. A touch of sugar balances the acidity from the tomatoes perfectly. Fresh basil leaves not only taste amazing but also add a pop of color. Serving with crusty bread or a grilled cheese makes for a cozy meal. You can find the full recipe above for more details on how to blend these flavors together. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium chopped onion and sauté for about 5 minutes until it turns soft. - Next, stir in 3 cloves of minced garlic. Cook it for another minute until it smells great. - Pour in 2 cans of diced tomatoes and 2 cups of vegetable broth. - Add 1 teaspoon of dried oregano and 1 teaspoon of sugar to balance the acidity. - Stir the mixture well, then bring it to a simmer. Let it cook for 15 minutes so the flavors blend nicely. - Using an immersion blender, purée the soup until it is smooth. If you use a regular blender, let it cool a bit first. - Return the soup to low heat, then stir in 1 cup of heavy cream. Warm it up but don’t boil. - Finally, mix in 1/2 cup of chopped fresh basil leaves. Season it with salt and pepper to taste. - For an extra touch, serve hot with fresh basil leaves on top. Enjoy it with crusty bread or grilled cheese for a cozy meal. Check out the Full Recipe for more details! To make your creamy tomato basil soup shine, balance the acidity with sugar. The tomatoes can be quite tangy. Adding just one teaspoon of sugar helps round out the flavors. This small step makes a big difference. Using fresh ingredients boosts the taste, too. Fresh basil adds a bright flavor. Choose ripe tomatoes for depth. If using canned tomatoes, opt for high-quality brands. They often taste better and have less added salt. A large pot works best for cooking this soup. It allows for even heating and stirring. An immersion blender is my favorite tool for puréeing. It’s quick and mess-free. If you use a traditional blender, wait until the soup cools slightly. This avoids hot splashes that can burn you. For safe blending, fill your blender only halfway. Always cover the lid with a kitchen towel. This adds a layer of protection against splatters. Serve your creamy tomato basil soup with crusty bread or a grilled cheese. These pairings add a comforting touch. You can also serve it with a fresh salad for a light meal. Garnishing the soup elevates its look. Add fresh basil leaves on top for color. Drizzle some olive oil for a rich finish. A sprinkle of black pepper adds a nice touch, too. For the full recipe, check out the details above and get cooking! {{image_2}} You can easily make this soup dairy-free by swapping out the heavy cream. Use coconut cream instead. It adds a subtle sweetness and rich texture. To do this, just replace the heavy cream with 1 cup of coconut cream in the recipe. This small change keeps the soup creamy while being plant-based. Want to make your soup heartier? You can add proteins like cooked chicken or beans. Shredded rotisserie chicken works great here. Simply stir it in when you blend the soup. For beans, use white beans or chickpeas. They add protein and fiber. If you prefer grains, try adding cooked rice or quinoa. Both options work well. Just mix them in after blending the soup. This gives you a satisfying meal in a bowl. To give your soup a unique twist, add different spices. For some heat, try chili flakes. Start with a pinch and adjust to your taste. Fresh herbs also enhance the flavor. Consider adding thyme or parsley along with the basil. You can also experiment with smoked paprika for a smoky flavor. Each spice brings a new layer to the dish. This allows you to customize the soup to fit your mood. So, don't be afraid to play with flavors in your creamy tomato basil soup! For the full recipe, you can refer back to the beginning. To store leftover soup, let it cool first. Place it in airtight containers. This helps keep the soup fresh. I recommend using glass or BPA-free plastic. Label the containers with the date for easy tracking. You can freeze creamy tomato basil soup. Use freezer-safe containers. Leave some space at the top for expansion. The soup can last for about three months in the freezer. When you’re ready to enjoy it, move the container to the fridge to thaw overnight. When reheating, do it slowly over low heat. This keeps the soup creamy and delicious. Stir often to prevent sticking. If you notice the cream separates, whisk the soup gently. This will help bring it back together. For more flavor, add a bit of fresh basil while reheating. To make creamy tomato basil soup from scratch, start by heating olive oil in a pot. Then, add chopped onions and cook them until soft. Next, stir in minced garlic and let it cook for a minute. Pour in canned diced tomatoes and vegetable broth. Add dried oregano and sugar to balance the taste. Simmer the mix for about 15 minutes. After that, blend the soup until smooth, then stir in heavy cream and fresh basil. Season with salt and pepper. This full recipe is simple and quick. Yes, you can use fresh tomatoes. For this soup, select ripe tomatoes. Around 6 to 8 medium-sized tomatoes should work well. First, blanch them in boiling water for a minute. This will make peeling easy. After peeling, chop them and add them to the pot with broth. Fresh tomatoes give a bright taste that many enjoy. Creamy tomato basil soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let the soup cool before sealing it. This helps keep the flavor intact for a longer time. Yes, you can make this soup in advance. Cook the soup and let it cool down. Then, store it in an airtight container in the fridge. When ready to eat, simply reheat the soup on the stove. Stir frequently to keep it smooth. If the soup thickens, add a splash of broth or cream while reheating. This way, you’ll have a tasty meal ready to go! In this post, we covered how to make creamy tomato basil soup from start to finish. I provided essential ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage methods, and answers to common questions. This soup is easy to make and perfect for any occasion. I hope you try it and enjoy the flavors. Make it your own by adding your favorite touches. Keep cooking and experimenting!$

Creamy Tomato Basil Soup

Dive into the rich and creamy flavors of this Creamy Tomato Basil Bliss soup! Perfect for cozy nights, this easy recipe combines fresh ingredients like tomatoes, basil, and cream for a delightful dish. With simple steps, you can create a comforting meal that pairs beautifully with crusty bread or grilled cheese. Click through to explore the full recipe and enjoy a warm bowl of bliss today!

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Ingredients Method

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes

2 cups vegetable broth

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

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1/2 cup fresh basil leaves, chopped

Fresh basil leaves for garnish

Crusty bread or grilled cheese for serving (optional)

Method

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

Add the chopped onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the diced tomatoes (with juices) and vegetable broth.

Add the dried oregano and sugar, stirring to combine.

Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

Using an immersion blender, carefully purée the soup until smooth. If using a traditional blender, allow the mixture to cool slightly before blending in batches.

Return the soup to low heat and stir in the heavy cream, warming through. Season with salt and pepper to taste.

Remove the pot from the heat and stir in the chopped basil leaves.

Serve hot, garnished with additional fresh basil leaves. Pair with crusty bread or grilled cheese for a cozy meal.

Prep Time: 10 min | Total Time: 30 min | Servings: 4-6