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To make a rich and tasty creamy tomato basil soup, gather these key 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 sugar (optional) - 1 cup heavy cream or coconut milk for a dairy-free version - 1/2 cup fresh basil leaves, chopped - Salt and pepper to taste - A pinch of red pepper flakes (optional for heat) These ingredients blend well to create a delightful flavor. The crushed tomatoes are the star, giving the soup its lovely red color. The heavy cream adds richness, while fresh basil brings a bright, herbal note. You can also add a few optional ingredients to boost the flavor: - A splash of balsamic vinegar for acidity - Grated Parmesan cheese for a savory touch - Carrots or celery for extra sweetness and texture - A dash of lemon juice for brightness These additions can elevate your soup. For example, balsamic vinegar adds depth, while lemon juice brightens the overall flavor. If you have dietary needs, here are some easy substitutions: - Use olive oil or avocado oil instead of butter for a healthier fat. - For a vegan option, swap heavy cream with coconut milk. - If you cannot find fresh basil, use dried basil in a pinch. Just reduce the amount, as dried herbs are stronger. These options allow everyone to enjoy a bowl of this comforting soup. Feel free to adapt the recipe to suit your taste. For the complete recipe, check out the Full Recipe above. 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion and sauté until it is translucent, about 5-7 minutes. 3. Next, add the minced garlic and cook for 1-2 minutes until it smells good. 4. Stir in the crushed tomatoes and vegetable broth. If you like it sweeter, add the sugar. 5. Bring the mixture to a gentle boil, then reduce the heat to simmer for 15-20 minutes. 6. After simmering, use an immersion blender to puree the soup until it is smooth. 7. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. 8. Once blended, return the soup to the pot over low heat. 9. Stir in the heavy cream or coconut milk until it is combined and warmed through. 10. Add the chopped basil and season with salt, pepper, and red pepper flakes. 11. Stir well and let it simmer for another 5 minutes. Taste and adjust seasonings as needed. Using an immersion blender is easy and safe. Here are some tips: - Blend the soup on low speed first to avoid splashes. - Keep the blender submerged while blending to get a smooth texture. - Move the blender around the pot to ensure even mixing. - If you want a chunkier soup, blend less. The cooking time can change how thick your soup is. Here’s how: - For a thicker soup, let it simmer longer. - If it seems too thick, add a bit more vegetable broth. - For a thinner soup, blend less or add more cream. - Remember, it will thicken as it cools. This creamy tomato basil soup is quick and easy to make. You can find the Full Recipe above. Enjoy your cooking! To boost the flavor of your creamy tomato basil soup, use fresh ingredients. Fresh basil makes a big difference. Always sauté your onion until it is soft and sweet. This step adds depth to your soup. When you add garlic, let it cook just until fragrant. This prevents it from burning. If you want a touch of sweetness, add sugar to balance the acidity of the tomatoes. A pinch of red pepper flakes can also add a nice kick. Storing leftover soup is easy. Let the soup cool down before you store it. Use airtight containers for best results. You can keep it in the fridge for up to four days. If you want to save it longer, freeze it. Pour the soup in freezer-safe bags. Make sure to leave some space because liquids expand when frozen. Label the bags with the date for easy tracking. To make your meal more complete, serve the soup with crusty bread. Grilled cheese sandwiches are also a great match. For added nutrition, consider a fresh salad on the side. You can top the soup with a drizzle of olive oil and some extra basil. This adds a nice touch and makes it look fancy. These tips will help you enjoy your creamy tomato basil soup even more! For the full recipe, check out the Creamy Tomato Basil Bliss section above. {{image_2}} You can make this soup vegan by swapping out the heavy cream. Use coconut milk instead. It gives a lovely creaminess and a hint of flavor. You can also try cashew cream for a nutty twist. Just soak some cashews and blend them with water until smooth. This keeps the soup rich and tasty without dairy. The base of this soup is naturally gluten-free. The crushed tomatoes and vegetable broth do not contain gluten. Just check the labels to ensure they meet your needs. If you want to add some thickness, use gluten-free flour or cornstarch to thicken the soup without worry. Want to make your soup heartier? Add proteins like cooked lentils or shredded chicken. Both mix well with the flavors. You can also throw in some veggies like carrots or spinach. Just chop them small and add them while the soup simmers. This boosts nutrition and adds texture to your dish. Try these variations to make the recipe your own! For the full recipe, check the section above. After making your creamy tomato basil soup, let it cool down. Pour the soup into an airtight container. Make sure to seal it tightly. Store it in the fridge for up to five days. This keeps the flavors fresh. If you need to save it longer, freezing is a great option. To freeze the soup, use freezer-safe containers. Leave some space at the top because the soup expands when frozen. You can also use freezer bags. Lay them flat in the freezer for easy stacking. The soup can stay good for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot over medium heat. Stir it gently to avoid sticking. Heat until warm, but do not boil. You can also use the microwave. Heat in short bursts, stirring in between. Add a splash of cream or broth if it gets too thick. This keeps the soup creamy and delicious. For extra flavor, add fresh basil on top when serving. To boost the flavor of creamy tomato basil soup, try these simple tips: - Use fresh herbs: Fresh basil adds a bright taste. - Roast your tomatoes: Roasting brings out natural sweetness. - Add seasonings: A pinch of sugar, red pepper flakes, or even Italian herbs can deepen the taste. The key is to layer flavors as you cook. Each step builds the final taste. Yes, you can use fresh tomatoes! Just peel and chop about 2 pounds. - Blanching: To peel, score the bottoms and dip in boiling water for 30 seconds. - Cooking: Fresh tomatoes may take longer to break down. Cook them for 30 minutes to soften. Using fresh tomatoes gives a vibrant flavor, perfect for this soup. Creamy tomato basil soup lasts about 3 to 4 days in the fridge. - Storage: Keep it in an airtight container to keep it fresh. - Cooling: Make sure the soup cools down before you put it in the fridge. This way, it stays tasty and safe to eat later. Absolutely! Making soup ahead of time is a great idea. - Make-ahead: You can prepare it a day or two in advance. - Storage: Just store the soup in the fridge. - Reheating: When ready to eat, reheat it on the stove over low heat. This allows the flavors to continue to develop, making it even better! For the full recipe, check the section above. You now have all the details to make creamy tomato basil soup. We covered essential ingredients, step-by-step instructions, and helpful tips. Don’t forget to explore variations and storage options. This soup is easy to make and perfect for any meal. Enjoy experimenting with flavors and ingredients. You can make it your own! This delicious soup brings warmth and comfort to your table. I hope you try this recipe soon and delight in every bowl.

Creamy Tomato Basil Soup

Indulge in the deliciousness of creamy tomato basil bliss! This simple recipe uses fresh ingredients and coconut milk for a rich, flavorful soup that's perfect for any occasion. With easy-to-follow steps, you’ll have a comforting dish ready in just 40 minutes. Pair it with crusty bread for the ultimate meal! Click to explore this delightful recipe and make your dining experience unforgettable. Enjoy the warmth and flavor 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 sugar (optional)

1 cup heavy cream or coconut milk for a dairy-free version

1/2 cup fresh basil leaves, chopped

Salt and pepper to taste

A pinch of red pepper flakes (optional for heat)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

    Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Stir in the crushed tomatoes and vegetable broth. If you prefer a sweeter balance, add the sugar at this stage.

        Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld.

          After simmering, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

            Once blended, return the soup to the pot over low heat. Stir in the heavy cream or coconut milk until well combined and warmed through.

              Add the chopped basil and season with salt, pepper, and red pepper flakes to taste. Stir well.

                Allow the soup to simmer for an additional 5 minutes, then taste and adjust seasonings if necessary.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in warm bowls, garnished with a drizzle of olive oil, a sprinkle of fresh basil, and a dash of red pepper flakes for an added pop of color. Pair it with crusty bread for a comforting meal!