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- 4 large ripe tomatoes, roughly chopped - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 cup vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon dried basil - ½ teaspoon sugar - Salt and pepper to taste - Fresh basil leaves for garnish I love using fresh ingredients for my creamy tomato soup. The ripe tomatoes give it a sweet taste. You want them to be juicy and full of flavor. I chop them roughly, which makes cooking easier. The onion and garlic bring warmth and depth. I use a medium onion and two cloves of garlic, minced fine. The carrot adds a nice sweetness, while celery gives it a bit of crunch. Both are diced small to blend well with the other veggies. I use vegetable broth for a rich base. It adds body to the soup without overpowering the tomato flavor. The coconut milk is a game changer. It makes the soup creamy and adds a subtle sweetness. For seasoning, I use two tablespoons of olive oil for sautéing. Dried basil gives a lovely aroma. A little sugar helps balance the acidity of the tomatoes. Salt and pepper round out the flavors. Finally, fresh basil leaves are a must for garnish. They add a pop of color and flavor. This mix of ingredients creates a comforting bowl of creamy tomato soup. It’s perfect for any day! {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté these for about 5 to 7 minutes. You want them soft and fragrant. Next, add the diced carrot and celery. Stir well and cook for another 5 minutes. This mix builds a great base for your soup. Now, it's time for the star of the show: the tomatoes! Add 4 large, roughly chopped tomatoes to the pot. Also, stir in 1 teaspoon of dried basil and ½ teaspoon of sugar. The sugar helps balance the tomato's acidity. Let everything cook for 5 minutes. You’ll notice the tomatoes start to break down. After that, pour in 1 cup of vegetable broth. Bring this to a boil, then lower the heat and let it simmer for 15 minutes. This step blends all those wonderful flavors. After simmering, grab your immersion blender. Carefully blend the soup until it’s smooth and creamy. If you don’t have one, you can use a regular blender. Just transfer the soup in batches, blend, and then return it to the pot. Finally, stir in 1 cup of coconut milk. This adds a rich creaminess. Season with salt and pepper to taste. Let it simmer for another 5 minutes to warm it up. Your creamy tomato soup is now ready to serve! Choosing the best tomatoes Use ripe, red tomatoes for the best taste. Look for firm, shiny skin. They should feel heavy for their size. If possible, try heirloom varieties. They have rich, sweet flavors that make the soup pop. You can also use canned tomatoes if fresh ones are not available. Just choose whole or diced tomatoes in juice. Balancing acidity with sugar Tomatoes can be quite acidic. To balance this, add a little sugar. Just half a teaspoon can do wonders. This small amount helps round out the flavors. It makes the soup taste sweeter and more balanced. Tips for achieving the right smoothness Blend the soup well to get a creamy texture. Use an immersion blender right in the pot. If you don’t have one, blend in small batches in a countertop blender. Make sure the soup is hot, but not boiling, when blending. This keeps it smooth and prevents splatters. Adjusting thickness with broth If your soup is too thick, add more vegetable broth. Start with a quarter cup and mix it in well. This will help you reach your desired consistency. If you prefer it thicker, blend less or reduce the broth. Best accompaniments (bread, grilled cheese) Creamy tomato soup pairs well with crusty bread. A grilled cheese sandwich is also a classic choice. The melty cheese adds a delightful touch to the meal. You can even dip the sandwich into the soup for added flavor. Ideal garnishes for presentation Garnish with fresh basil leaves for a pop of color. A drizzle of olive oil can add a nice sheen. You can also sprinkle some black pepper or a dash of paprika for extra flair. These simple touches make your soup look more inviting. Pro Tips Use Fresh Tomatoes: Fresh, ripe tomatoes enhance the flavor and quality of the soup, making it taste more vibrant and delicious. Balance Acidity with Sugar: A small amount of sugar helps to balance the acidity of the tomatoes, resulting in a richer and more rounded flavor. Create Creaminess: Coconut milk adds a unique creaminess and a subtle sweetness to the soup, making it more indulgent without dairy. Garnish for Freshness: Fresh basil leaves not only beautify the dish but also add a burst of flavor that complements the soup perfectly. {{image_2}} You can easily make this soup dairy-free. Instead of coconut milk, try using almond or cashew cream. These options keep the soup creamy without dairy. Adding nutritional yeast gives a cheesy flavor. It also adds nutrients, making your soup even better. Want to pack more nutrition into your soup? Add some spinach or bell peppers. These veggies bring color and flavor. You can also add protein to make it heartier. Chickpeas or tofu work well. They soak up the soup's taste and make it filling. Do you like a little heat? Add red pepper flakes or cayenne for a spicy kick. Just a pinch can make a big difference. You can also switch up the herbs. Fresh thyme or oregano add depth to the soup. Experiment with these spices for a unique twist! Store leftover creamy tomato soup in a sealed container. This keeps it fresh and tasty. You can store it in the fridge for up to five days. Be sure to let it cool before sealing it up. If you want to enjoy the rich flavors later, this is a great option. To freeze creamy tomato soup, pour it into freezer-safe containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it over low heat, stirring often. You can also use a microwave. Just heat in short bursts, stirring in between. Enjoy your creamy tomato soup just as you did the first time! Yes, you can use canned tomatoes! They save time and are often sweeter. Look for whole or diced canned tomatoes in juice. Use a 28-ounce can for this recipe. Just add them in the same way as fresh tomatoes. The flavor will still be rich and tasty. To make this soup vegan, swap coconut milk for heavy cream. Coconut milk gives great creaminess. You can also use cashew cream or almond milk for a lighter option. Just ensure any broth you choose is plant-based. Basil is a classic choice. It pairs well with tomatoes. Oregano and thyme also work nicely. Fresh herbs add bold flavor, while dried herbs are convenient. You can add them during cooking for the best taste. Yes, you can! This soup keeps well in the fridge for about three days. Just store it in an airtight container. Reheat on the stove over low heat, adding a splash of broth for creaminess. If your soup is too thin, try these tips: - Add a bit more coconut milk. - Blend in some cooked potatoes. - Stir in cornstarch mixed with water. All these methods will help create a thicker, creamier texture. This blog post covered crafting a delicious creamy tomato soup from scratch. You learned about the key ingredients, step-by-step cooking, and tips for great flavor and texture. We also explored interesting variations and proper storage methods. Remember, you can experiment with ingredients to make this soup your own. The best part? Enjoying it with bread or grilled cheese. Happy cooking!

Velvet Tomato Bliss

A creamy and flavorful tomato soup with a hint of sweetness and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 large ripe tomatoes, roughly chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 whole carrot, diced
  • 1 stalk celery, diced
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 0.5 teaspoon sugar
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables have softened.
  • Add the chopped tomatoes to the pot, along with the dried basil and sugar. Stir well, and let everything cook for another 5 minutes until the tomatoes start to break down.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
  • Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a countertop blender, then return it to the pot.
  • Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to warm through.
  • Remove from heat and serve hot, garnished with fresh basil leaves.

Notes

For a spicier version, add red pepper flakes.
Keyword creamy soup, tomato soup, vegetarian