Creamy Tomato Basil Bliss

$- 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes (preferably San Marzano for sweetness) - 2 cups vegetable broth (low-sodium recommended) - 1 teaspoon granulated sugar (to balance acidity) - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 cup heavy cream (for richness) - ½ cup fresh basil leaves, roughly chopped (plus extra for garnish) - Croutons or whole basil leaves for garnish To make creamy tomato basil soup, you need simple and fresh ingredients. Start with olive oil to sauté the onion and garlic. Use onions for sweetness and garlic for depth. Choose crushed tomatoes for a rich base. Opt for vegetable broth to keep it light and flavorful. Add granulated sugar to cut acidity and dried oregano for herbal notes. Season with salt and black pepper to taste. The heavy cream brings smoothness, while fresh basil adds a fragrant touch. For a nice finish, use croutons or basil leaves as garnishes. Using the best ingredients makes a big difference. Fresh basil enhances the soup with a bright flavor. Quality tomatoes, like San Marzano, provide natural sweetness. Each ingredient plays a role in creating a balance of flavors. {{ingredient_image_2}} - Start by heating 2 tablespoons of olive oil in a large pot over medium heat. - Once the oil is hot, add 1 finely chopped onion. Sauté it for about 5 minutes until it softens. - Next, add 3 minced garlic cloves. Cook for another 1-2 minutes until you smell that lovely garlic aroma. Be careful not to burn it! - Now, pour in 1 can of crushed tomatoes and add 2 cups of vegetable broth. I prefer low-sodium broth for better control over flavor. - Add 1 teaspoon of granulated sugar. This helps to balance the acidity of the tomatoes. Then, sprinkle in 1 teaspoon of dried oregano and stir well. - Bring your mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes. Stir it occasionally to blend the flavors. - After that, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer it to a normal blender in batches. Just remember to vent the lid to avoid splashes. - Once blended, stir in 1 cup of heavy cream and ½ cup of roughly chopped fresh basil. Heat it on low for another 5 minutes without letting it boil. - Taste your soup and adjust seasoning with salt and freshly ground black pepper. This step is key for the best flavor. - Now, serve the soup hot. I love to garnish each bowl with croutons for a nice crunch and extra fresh basil leaves for a fragrant touch. Enjoy! - Using quality tomatoes: Start with the best tomatoes you can find. I love using San Marzano tomatoes for their sweet flavor. They make the soup taste fresh and rich. - Balancing acidity with sugar: Tomatoes can be quite acidic. A teaspoon of sugar helps balance that tartness. It brings out the natural sweetness in the tomatoes. - Suggestions for homemade croutons: Croutons add crunch! You can make them by toasting bread with olive oil, garlic, and herbs. Just cut bread into cubes, toss with olive oil, and bake until golden. - Immersion blender vs. conventional blender: An immersion blender is great for this soup. It blends right in the pot. No need to transfer hot soup to another container. If you use a regular blender, do it in small batches. - Ensuring smooth texture without splashes: When blending, keep the lid slightly ajar. This lets steam escape and prevents splashing. Blend until the soup is silky smooth. - Ideal pairings with bread: Serve the soup with crusty bread or a grilled cheese sandwich. The bread soaks up the soup's rich flavor. - Presentation tips for a gourmet touch: For a fancy look, drizzle extra cream on top. Add a few whole basil leaves and a sprinkle of black pepper. This makes each bowl pop with color. Pro Tips Use Quality Tomatoes: For the best flavor, opt for San Marzano tomatoes, known for their sweetness and low acidity. Adjusting Creaminess: If you prefer a lighter soup, substitute half of the heavy cream with milk or a non-dairy alternative. Herb Freshness: Always add fresh basil at the end of cooking to preserve its vibrant flavor and aroma. Crouton Crunch: For added texture, make homemade croutons by toasting bread cubes in olive oil and seasoning them with herbs. {{image_4}} To make this soup vegan, you can swap out the heavy cream. Use coconut milk or cashew cream for a rich taste. Both options work great and keep the soup creamy. For the broth, choose vegetable broth. Look for low-sodium options to keep it healthy. This will keep the flavors bright and fresh. If you want a kick, try making a spicy version. Start by adding red pepper flakes while the soup simmers. Just a teaspoon can bring a nice heat. You can also add chopped chili peppers. Mix in jalapeños or serranos for an even spicier taste. This adds depth and excitement to your classic soup. Adding cheese makes this soup even better. Try stirring in some grated mozzarella or parmesan as it cooks. These cheeses melt well and add a delicious flavor. You can also mix in creamy goat cheese for a tangy twist. Don't forget to sprinkle more cheese on top for a gourmet touch. To store leftover soup, let it cool to room temperature. Then, transfer the soup to an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. I recommend using glass containers or BPA-free plastic ones. Always label the container with the date, so you know when you made it. For freezing, ladle the cooled soup into freezer-safe containers. Leave about an inch of space at the top to allow for expansion. Use freezer bags for extra space-saving. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it gently on the stove over low heat. Stir often to keep the texture smooth. You can also use a microwave, but stir halfway to heat evenly. In the fridge, this soup stays fresh for about 3 to 5 days. You’ll know it’s bad if you see mold or if it has an off smell. Always trust your senses; if it looks or smells funny, toss it out. If you freeze it, aim to eat it within 3 months for the best taste. Yes, you can make this soup ahead of time. It tastes even better after sitting. To prep, cook the soup and let it cool completely. Then, store it in an airtight container in the fridge for up to three days. When you are ready to enjoy, reheat it gently on the stove. If it's too thick, add a splash of vegetable broth or water to thin it out. If you want a lighter soup, you can use milk or half-and-half instead of heavy cream. Coconut milk is also a good choice for a dairy-free option. For a tangy twist, try adding Greek yogurt or sour cream at the end. Just remember to stir it in gently and avoid boiling. To make your soup smoother, blending is key. Use an immersion blender for easy blending right in the pot. If you use a regular blender, blend in small batches. Always leave a small gap on the lid to let steam escape. For an extra smooth texture, strain the soup through a fine sieve after blending. This step takes time but results in a velvety finish. In this article, we explored the key ingredients, step-by-step prep, and cooking methods for a tasty tomato basil soup. You learned useful tips to enhance flavor, serving ideas, and various soup variations. Remember, using fresh ingredients can boost taste. Whether you go vegan or add cheese, make it your own. Store any leftovers properly for later enjoyment. Enjoy the process, and happy cooking!$

A rich and flavorful tomato basil soup, perfect for a comforting meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
28 oz crushed tomatoes
2 cups vegetable broth
1 teaspoon granulated sugar
1 teaspoon dried oregano
to taste salt and freshly ground black pepper
1 cup heavy cream
0.5 cup fresh basil leaves, roughly chopped
as needed croutons or whole basil leaves for garnish

Instructions

In a large pot set over medium heat, warm the olive oil. Once hot, add the finely chopped onion and sauté until it softens and turns translucent, about 5 minutes, stirring occasionally to prevent browning.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes, or until the garlic is fragrant and lightly golden, being careful not to burn it.
Pour in the entire can of crushed tomatoes along with the vegetable broth. Add the sugar and dried oregano, then stir well to combine all ingredients.
Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the soup to cook uncovered for 15-20 minutes, stirring occasionally to help the flavors meld beautifully.
Carefully blend the soup until it reaches a smooth consistency using an immersion blender. If you don’t have one, you can transfer the soup in batches to a conventional blender; just be sure to leave steam vented to avoid splashes.
Stir in the heavy cream and the fresh chopped basil, and allow the soup to heat for another 5 minutes on low heat, ensuring it doesn’t come to a boil.
Taste the soup and season with salt and freshly ground black pepper as needed, adjusting to your preference.
Serve the soup hot, ensuring to garnish each bowl with croutons for crunch and additional fresh basil leaves for a fragrant finish.

Notes

Use San Marzano tomatoes for the best flavor.

Keyword basil, creamy, soup, tomato, vegetarian