![To make a tasty creamy tomato basil soup, gather these simple ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (14 oz each) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/4 cup fresh basil leaves, chopped - 1 tablespoon lemon juice These ingredients create a rich and warm soup full of flavor. You can tweak this recipe to fit your taste or what you have at home. Here are some fun swaps: - Use coconut milk instead of heavy cream for a vegan option. - Swap fresh basil with parsley or thyme for a different herb flavor. - If you want more texture, add diced carrots or celery. - For a spicy kick, add a pinch of red pepper flakes. Feel free to mix and match to find your perfect blend. Fresh herbs usually give a brighter flavor. They add a nice pop of color and aroma to the soup. Dried herbs are convenient and can still add great taste. They work well if fresh herbs aren't available. When using dried herbs, remember they are more potent. Use about one-third of the amount you would use for fresh herbs. This helps keep the flavor balanced. Using fresh or dried herbs can change the soup’s flavor. Choose what fits your needs and enjoy the cooking journey! To make creamy tomato basil soup, follow these steps carefully. First, heat 2 tablespoons of olive oil in a large pot over medium heat. Next, add 1 medium onion, chopped. Sauté the onion until it turns soft and clear, about 5 minutes. After that, stir in 3 cloves of minced garlic. Cook it for 1 more minute until you smell the garlic. Then, pour in 2 cans of crushed tomatoes and 2 cups of vegetable broth. Add 1 teaspoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mix well to combine all the flavors. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. This time allows all the flavors to blend beautifully. Once the soup is done simmering, use an immersion blender to blend it until smooth. If you lack an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend it until you reach your desired smoothness. After blending, return the soup to the pot over low heat. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Bring the soup back to a gentle simmer. Finally, add 1/4 cup of fresh chopped basil and 1 tablespoon of lemon juice. Stir well to mix everything. Cook for another 5 minutes until it is warmed through. Taste and adjust the salt and pepper as needed. Remove the pot from heat and let the soup cool a bit before serving. Using an immersion blender is simple and quick. You can blend the soup right in the pot. This method saves time and limits mess. Just be careful not to splash the soup. Hold the blender steady at the bottom of the pot for even blending. If you opt for a countertop blender, be cautious. The hot soup can splash when blended. To avoid burns, fill the blender halfway and cover the lid with a towel. Blend in short bursts until smooth. Then, return the soup to the pot. To get the perfect consistency, pay attention during blending. If you like a chunky texture, blend less. For a silky and smooth soup, blend until no lumps remain. If the soup is too thick, add more vegetable broth a little at a time until it feels just right. If it's too thin, simmer it longer to thicken. This way, you can enjoy a creamy tomato basil soup that suits your taste perfectly. For the complete recipe, check the Full Recipe section. To make your creamy tomato basil soup even better, add some spices. Try a pinch of red pepper flakes for heat. You can also use smoked paprika for a deeper flavor. If you love a bit of sweetness, add a dash of balsamic vinegar. Each spice brings a new twist. Experiment and find what you like best. You can easily make this soup dairy-free. Swap the heavy cream for coconut cream. It gives a rich taste without dairy. You can also use almond milk for a lighter option. Make sure to check the ingredients for any added sugars. This way, you keep the soup creamy and delicious. Storing your leftover soup is simple. Let it cool before placing it in airtight containers. It stays fresh in the fridge for three to four days. If you want to keep it longer, consider freezing it. Use freezer-safe containers and leave some space at the top. This prevents the soup from spilling as it freezes. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove for the best taste. Enjoy every spoonful! {{image_2}} You can boost the soup's nutrition by adding protein. Chicken is a great choice. Just cook it first, then shred it and stir it in. Lentils are another tasty option. They add texture and fill you up. Use cooked lentils and mix them in during the last few minutes of cooking. They will soak up the flavors. Feel free to add more veggies to your soup. Carrots bring a natural sweetness. Chop them small and cook them with the onions. Bell peppers add color and crunch. You can use any color—red, yellow, or green. Dice them and add them before blending. This way, they keep some of their bite and flavor. Garnishes make your soup look fancy and inviting. Try adding a swirl of cream on top. It adds a nice touch. You can also sprinkle more fresh basil for a burst of color and flavor. Croutons give a nice crunch, making each bite exciting. For a twist, consider adding a sprinkle of grated cheese or a squeeze of lemon juice. Each option makes the soup feel special and unique. To explore the complete recipe, check out the [Full Recipe]. To keep your soup fresh, store it in an airtight container. Glass containers work great. Let the soup cool before sealing it, so it doesn’t sweat inside. Label the container with the date. This way, you know when you made it. You can freeze Creamy Tomato Basil Soup for later. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot over low heat. Stir often to heat it evenly. You can add a splash of cream if it thickens too much. In the fridge, your soup lasts about 3 to 5 days. Check for any off smells or changes in color. If you see or smell anything strange, toss it out. For the best taste, eat it within this time. Enjoy your soup fresh for a comforting meal anytime! For the full recipe, click here. Creamy Tomato Basil Soup can stay fresh in your fridge for about 3 to 4 days. Make sure to store it in an airtight container. This keeps the soup tasty and safe to eat. Yes, you can make this soup ahead of time. In fact, the flavors may even get better. Just let it cool, then store it in the fridge. When you're ready to serve, heat it gently on the stove. You can serve this soup with many tasty sides. Try crispy bread for dipping or a fresh salad to add crunch. Grilled cheese also makes a great pair. Each option adds to the comfort of the soup. For the full recipe, check out the details above. You learned all about making Creamy Tomato Basil Soup. We covered the ingredients, cooking steps, and tips for great flavor. I shared ways to store your soup and answered common questions. This soup is easy to customize. You can try new ingredients or make it dairy-free. I hope you feel inspired to cook and enjoy a warm bowl of soup. It’s simple, delicious, and good for you!](https://soyumrecipes.com/wp-content/uploads/2025/06/3d0a8b75-739c-4ed4-a782-69c09ca61b01-768x768.webp)
If you’re craving a warm, hearty meal, our Creamy Tomato Basil Soup is the answer. This dish bursts with flavor from fresh ingredients, making it a perfect comfort food. I’ll guide you through simple steps to create this cozy delight, whether you want a classic version or a dairy-free twist. Ready to dive into this easy recipe that warms the soul? Let’s get cooking!
Ingredients
Complete list of ingredients for Creamy Tomato Basil Soup
To make a tasty creamy tomato basil soup, gather these simple ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cans (14 oz each) crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon sugar
– 1 teaspoon dried oregano
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1 cup heavy cream (or coconut cream for a dairy-free option)
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon lemon juice
These ingredients create a rich and warm soup full of flavor.
Ingredient substitutions and variations
You can tweak this recipe to fit your taste or what you have at home. Here are some fun swaps:
– Use coconut milk instead of heavy cream for a vegan option.
– Swap fresh basil with parsley or thyme for a different herb flavor.
– If you want more texture, add diced carrots or celery.
– For a spicy kick, add a pinch of red pepper flakes.
Feel free to mix and match to find your perfect blend.
Importance of fresh vs. dried herbs
Fresh herbs usually give a brighter flavor. They add a nice pop of color and aroma to the soup.
Dried herbs are convenient and can still add great taste. They work well if fresh herbs aren’t available.
When using dried herbs, remember they are more potent. Use about one-third of the amount you would use for fresh herbs. This helps keep the flavor balanced.
Using fresh or dried herbs can change the soup’s flavor. Choose what fits your needs and enjoy the cooking journey!
Step-by-Step Instructions
Detailed cooking process for Creamy Tomato Basil Soup
To make creamy tomato basil soup, follow these steps carefully. First, heat 2 tablespoons of olive oil in a large pot over medium heat. Next, add 1 medium onion, chopped. Sauté the onion until it turns soft and clear, about 5 minutes. After that, stir in 3 cloves of minced garlic. Cook it for 1 more minute until you smell the garlic.
Then, pour in 2 cans of crushed tomatoes and 2 cups of vegetable broth. Add 1 teaspoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mix well to combine all the flavors. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. This time allows all the flavors to blend beautifully.
Once the soup is done simmering, use an immersion blender to blend it until smooth. If you lack an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend it until you reach your desired smoothness. After blending, return the soup to the pot over low heat. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Bring the soup back to a gentle simmer.
Finally, add 1/4 cup of fresh chopped basil and 1 tablespoon of lemon juice. Stir well to mix everything. Cook for another 5 minutes until it is warmed through. Taste and adjust the salt and pepper as needed. Remove the pot from heat and let the soup cool a bit before serving.
Tips for using an immersion blender vs. countertop blender
Using an immersion blender is simple and quick. You can blend the soup right in the pot. This method saves time and limits mess. Just be careful not to splash the soup. Hold the blender steady at the bottom of the pot for even blending.
If you opt for a countertop blender, be cautious. The hot soup can splash when blended. To avoid burns, fill the blender halfway and cover the lid with a towel. Blend in short bursts until smooth. Then, return the soup to the pot.
How to achieve the perfect consistency
To get the perfect consistency, pay attention during blending. If you like a chunky texture, blend less. For a silky and smooth soup, blend until no lumps remain. If the soup is too thick, add more vegetable broth a little at a time until it feels just right. If it’s too thin, simmer it longer to thicken. This way, you can enjoy a creamy tomato basil soup that suits your taste perfectly. For the complete recipe, check the Full Recipe section.
Tips & Tricks
Enhancing flavor with additional spices
To make your creamy tomato basil soup even better, add some spices. Try a pinch of red pepper flakes for heat. You can also use smoked paprika for a deeper flavor. If you love a bit of sweetness, add a dash of balsamic vinegar. Each spice brings a new twist. Experiment and find what you like best.
Making a dairy-free version
You can easily make this soup dairy-free. Swap the heavy cream for coconut cream. It gives a rich taste without dairy. You can also use almond milk for a lighter option. Make sure to check the ingredients for any added sugars. This way, you keep the soup creamy and delicious.
Storage tips for leftover soup
Storing your leftover soup is simple. Let it cool before placing it in airtight containers. It stays fresh in the fridge for three to four days. If you want to keep it longer, consider freezing it. Use freezer-safe containers and leave some space at the top. This prevents the soup from spilling as it freezes. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove for the best taste. Enjoy every spoonful!
Variations
Adding protein to Creamy Tomato Basil Soup (e.g., chicken, lentils)
You can boost the soup’s nutrition by adding protein. Chicken is a great choice. Just cook it first, then shred it and stir it in. Lentils are another tasty option. They add texture and fill you up. Use cooked lentils and mix them in during the last few minutes of cooking. They will soak up the flavors.
Alternative veggies to mix in (e.g., carrots, bell peppers)
Feel free to add more veggies to your soup. Carrots bring a natural sweetness. Chop them small and cook them with the onions. Bell peppers add color and crunch. You can use any color—red, yellow, or green. Dice them and add them before blending. This way, they keep some of their bite and flavor.
Suggestions for different garnishes and toppings
Garnishes make your soup look fancy and inviting. Try adding a swirl of cream on top. It adds a nice touch. You can also sprinkle more fresh basil for a burst of color and flavor. Croutons give a nice crunch, making each bite exciting. For a twist, consider adding a sprinkle of grated cheese or a squeeze of lemon juice. Each option makes the soup feel special and unique.
To explore the complete recipe, check out the [Full Recipe].
Storage Info
Best ways to store Creamy Tomato Basil Soup
To keep your soup fresh, store it in an airtight container. Glass containers work great. Let the soup cool before sealing it, so it doesn’t sweat inside. Label the container with the date. This way, you know when you made it.
Freezing and reheating instructions
You can freeze Creamy Tomato Basil Soup for later. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot over low heat. Stir often to heat it evenly. You can add a splash of cream if it thickens too much.
Shelf life and freshness tips
In the fridge, your soup lasts about 3 to 5 days. Check for any off smells or changes in color. If you see or smell anything strange, toss it out. For the best taste, eat it within this time. Enjoy your soup fresh for a comforting meal anytime! For the full recipe, click here.
FAQs
How long does Creamy Tomato Basil Soup last in the fridge?
Creamy Tomato Basil Soup can stay fresh in your fridge for about 3 to 4 days. Make sure to store it in an airtight container. This keeps the soup tasty and safe to eat.
Can I make Creamy Tomato Basil Soup ahead of time?
Yes, you can make this soup ahead of time. In fact, the flavors may even get better. Just let it cool, then store it in the fridge. When you’re ready to serve, heat it gently on the stove.
What can I serve with Creamy Tomato Basil Soup?
You can serve this soup with many tasty sides. Try crispy bread for dipping or a fresh salad to add crunch. Grilled cheese also makes a great pair. Each option adds to the comfort of the soup. For the full recipe, check out the details above.
You learned all about making Creamy Tomato Basil Soup. We covered the ingredients, cooking steps, and tips for great flavor. I shared ways to store your soup and answered common questions.
This soup is easy to customize. You can try new ingredients or make it dairy-free. I hope you feel inspired to cook and enjoy a warm bowl of soup. It’s simple, delicious, and good for you!
![To make a tasty creamy tomato basil soup, gather these simple ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (14 oz each) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/4 cup fresh basil leaves, chopped - 1 tablespoon lemon juice These ingredients create a rich and warm soup full of flavor. You can tweak this recipe to fit your taste or what you have at home. Here are some fun swaps: - Use coconut milk instead of heavy cream for a vegan option. - Swap fresh basil with parsley or thyme for a different herb flavor. - If you want more texture, add diced carrots or celery. - For a spicy kick, add a pinch of red pepper flakes. Feel free to mix and match to find your perfect blend. Fresh herbs usually give a brighter flavor. They add a nice pop of color and aroma to the soup. Dried herbs are convenient and can still add great taste. They work well if fresh herbs aren't available. When using dried herbs, remember they are more potent. Use about one-third of the amount you would use for fresh herbs. This helps keep the flavor balanced. Using fresh or dried herbs can change the soup’s flavor. Choose what fits your needs and enjoy the cooking journey! To make creamy tomato basil soup, follow these steps carefully. First, heat 2 tablespoons of olive oil in a large pot over medium heat. Next, add 1 medium onion, chopped. Sauté the onion until it turns soft and clear, about 5 minutes. After that, stir in 3 cloves of minced garlic. Cook it for 1 more minute until you smell the garlic. Then, pour in 2 cans of crushed tomatoes and 2 cups of vegetable broth. Add 1 teaspoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mix well to combine all the flavors. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. This time allows all the flavors to blend beautifully. Once the soup is done simmering, use an immersion blender to blend it until smooth. If you lack an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend it until you reach your desired smoothness. After blending, return the soup to the pot over low heat. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Bring the soup back to a gentle simmer. Finally, add 1/4 cup of fresh chopped basil and 1 tablespoon of lemon juice. Stir well to mix everything. Cook for another 5 minutes until it is warmed through. Taste and adjust the salt and pepper as needed. Remove the pot from heat and let the soup cool a bit before serving. Using an immersion blender is simple and quick. You can blend the soup right in the pot. This method saves time and limits mess. Just be careful not to splash the soup. Hold the blender steady at the bottom of the pot for even blending. If you opt for a countertop blender, be cautious. The hot soup can splash when blended. To avoid burns, fill the blender halfway and cover the lid with a towel. Blend in short bursts until smooth. Then, return the soup to the pot. To get the perfect consistency, pay attention during blending. If you like a chunky texture, blend less. For a silky and smooth soup, blend until no lumps remain. If the soup is too thick, add more vegetable broth a little at a time until it feels just right. If it's too thin, simmer it longer to thicken. This way, you can enjoy a creamy tomato basil soup that suits your taste perfectly. For the complete recipe, check the Full Recipe section. To make your creamy tomato basil soup even better, add some spices. Try a pinch of red pepper flakes for heat. You can also use smoked paprika for a deeper flavor. If you love a bit of sweetness, add a dash of balsamic vinegar. Each spice brings a new twist. Experiment and find what you like best. You can easily make this soup dairy-free. Swap the heavy cream for coconut cream. It gives a rich taste without dairy. You can also use almond milk for a lighter option. Make sure to check the ingredients for any added sugars. This way, you keep the soup creamy and delicious. Storing your leftover soup is simple. Let it cool before placing it in airtight containers. It stays fresh in the fridge for three to four days. If you want to keep it longer, consider freezing it. Use freezer-safe containers and leave some space at the top. This prevents the soup from spilling as it freezes. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove for the best taste. Enjoy every spoonful! {{image_2}} You can boost the soup's nutrition by adding protein. Chicken is a great choice. Just cook it first, then shred it and stir it in. Lentils are another tasty option. They add texture and fill you up. Use cooked lentils and mix them in during the last few minutes of cooking. They will soak up the flavors. Feel free to add more veggies to your soup. Carrots bring a natural sweetness. Chop them small and cook them with the onions. Bell peppers add color and crunch. You can use any color—red, yellow, or green. Dice them and add them before blending. This way, they keep some of their bite and flavor. Garnishes make your soup look fancy and inviting. Try adding a swirl of cream on top. It adds a nice touch. You can also sprinkle more fresh basil for a burst of color and flavor. Croutons give a nice crunch, making each bite exciting. For a twist, consider adding a sprinkle of grated cheese or a squeeze of lemon juice. Each option makes the soup feel special and unique. To explore the complete recipe, check out the [Full Recipe]. To keep your soup fresh, store it in an airtight container. Glass containers work great. Let the soup cool before sealing it, so it doesn’t sweat inside. Label the container with the date. This way, you know when you made it. You can freeze Creamy Tomato Basil Soup for later. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot over low heat. Stir often to heat it evenly. You can add a splash of cream if it thickens too much. In the fridge, your soup lasts about 3 to 5 days. Check for any off smells or changes in color. If you see or smell anything strange, toss it out. For the best taste, eat it within this time. Enjoy your soup fresh for a comforting meal anytime! For the full recipe, click here. Creamy Tomato Basil Soup can stay fresh in your fridge for about 3 to 4 days. Make sure to store it in an airtight container. This keeps the soup tasty and safe to eat. Yes, you can make this soup ahead of time. In fact, the flavors may even get better. Just let it cool, then store it in the fridge. When you're ready to serve, heat it gently on the stove. You can serve this soup with many tasty sides. Try crispy bread for dipping or a fresh salad to add crunch. Grilled cheese also makes a great pair. Each option adds to the comfort of the soup. For the full recipe, check out the details above. You learned all about making Creamy Tomato Basil Soup. We covered the ingredients, cooking steps, and tips for great flavor. I shared ways to store your soup and answered common questions. This soup is easy to customize. You can try new ingredients or make it dairy-free. I hope you feel inspired to cook and enjoy a warm bowl of soup. It’s simple, delicious, and good for you!](https://soyumrecipes.com/wp-content/uploads/2025/06/3d0a8b75-739c-4ed4-a782-69c09ca61b01-250x250.webp)
