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To make creamy tomato basil soup, gather these fresh and simple ingredients: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon granulated sugar - Salt and freshly cracked black pepper to taste - 1 cup heavy cream (you can use coconut cream for a dairy-free option) - 1 cup fresh basil leaves, roughly chopped - Optional: ½ teaspoon red pepper flakes for a spicy kick Each ingredient plays a key role in creating a rich and delicious soup. The olive oil adds a smooth base, while the onion and garlic bring warmth and depth. Crushed tomatoes provide that juicy flavor, and vegetable broth adds the right amount of liquid. Sugar balances the acidity of tomatoes, making the soup taste better. Heavy cream makes it rich and velvety, and fresh basil gives a delightful herbal note. You can spice things up with red pepper flakes if you like heat. For the full recipe, check out the steps to create this comforting dish. First, gather all your ingredients. This makes cooking easier. You will need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, salt, pepper, heavy cream, and fresh basil. If you like some heat, grab red pepper flakes too. Now, let's get cooking! 1. Heat the oil: In a large pot, heat the olive oil over medium heat. You want it hot but not smoking. 2. Sauté the onion: Add the finely chopped onion. Cook for 5 minutes until soft and clear. Stir it often. This helps it cook evenly. 3. Add garlic: Stir in the minced garlic. Sauté for 1 minute. You want it fragrant but not brown. 4. Combine ingredients: Pour in the crushed tomatoes and vegetable broth. Add the sugar, salt, and pepper. Stir well to mix. 5. Simmer: Bring the soup to a gentle simmer. Let it cook for 20 minutes. Stir often to help the flavors blend. 6. Cool and blend: Remove the pot from heat. Let it cool for a few minutes. Use an immersion blender to make it smooth. If you use a standard blender, do it in batches. Be careful; it’s hot! 7. Return to heat: Put the pureed soup back in the pot on low heat. Stir in the heavy cream. Warm it gently for 5-7 minutes. Avoid boiling. 8. Add basil: Fold in the chopped basil leaves. If you like spice, add red pepper flakes now. Stir until everything is mixed well. Taste it and adjust salt and pepper if needed. 9. Serve: Pour the soup into bowls. You can drizzle more cream or olive oil on top. Enjoy your delicious creamy tomato basil soup! For the full recipe, check out the detailed cooking instructions. - Best practices for sautéing onions and garlic: Start with a pot over medium heat. Add olive oil first. Once hot, add chopped onions. Stir often for about five minutes. You want them soft and clear, not brown. After that, add minced garlic. Cook it for one more minute. Smell that? It means it’s ready! - How to achieve the perfect creamy texture: Use heavy cream for richness. If you want a lighter touch, coconut cream works too. When blending the soup, ensure it’s smooth. An immersion blender is best for this. If you use a standard blender, do it in small batches. Always be careful as the soup is hot. - Ideas for garnish and sides: Serve the soup hot in bowls. Top with fresh basil leaves for color. A drizzle of cream adds flair. Serve with crusty bread for dipping. This adds a nice crunch and complements the soup well. - Recommended pairings with beverages: A light white wine pairs nicely. Try a crisp Sauvignon Blanc or a chilled Pinot Grigio. For a non-alcoholic option, serve iced tea or sparkling water. Both refresh the palate and enhance the meal. For the complete recipe, you can refer back to the Full Recipe section. {{image_4}} You can switch up the cream in this recipe. If you want a dairy-free option, use coconut cream. This gives the soup a rich taste without dairy. You can also play with how creamy your soup is. Add more or less cream based on your taste. For a lighter version, try using half-and-half instead of heavy cream. Want to change the flavor? You can add spices to give your soup a new twist. Try adding a pinch of cayenne for heat or some Italian herbs for depth. You can also add other veggies like carrots or bell peppers for extra nutrition and taste. If you want a heartier soup, mix in cooked chicken or beans. These changes keep the soup fresh and fun, making it your own every time you make it. To keep your creamy tomato basil soup fresh, store it in an airtight container. This helps prevent any unwanted odors from mixing in. If you plan to eat it within a few days, refrigeration is best. Just put it in the fridge after it cools down. It stays good for about 3 to 5 days. If you have more soup than you can eat, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. This soup can last in the freezer for about 3 months. When you are ready to enjoy it, just pull it out and let it thaw overnight in the fridge. To enjoy your soup again, you must reheat it carefully. For the best taste, use a pot on the stove. Pour the soup in and heat it over low to medium heat. Stir often to make sure it warms evenly. Avoid boiling, as this can change the texture. You can also use a microwave for quick reheating. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This method helps keep the flavor intact. Remember, you want your soup warm, not hot. Enjoy your creamy tomato basil soup just like the first time! Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. If you choose this option, use about 2 pounds of ripe tomatoes. First, blanch them in boiling water for a minute. Then, remove the skins and chop them. This gives a fresh taste to your soup. How to make it gluten-free? This soup is naturally gluten-free. Just make sure to check your vegetable broth for gluten. Some brands may add gluten as a thickener. Use a broth that is labeled gluten-free. Can I prepare this soup in advance? Absolutely! You can make this soup ahead of time. Just store it in an airtight container in the fridge for up to three days. When you are ready to serve, reheat it on the stove. Stir it well to ensure it heats evenly. Caloric content and health benefits A serving of this soup has about 250 calories. It is rich in vitamins A and C. The tomatoes are full of antioxidants, which can help fight disease. The basil adds flavor and may help with digestion. Suggestions for making it more nourishing To boost nutrition, add vegetables like carrots or spinach. You can also stir in some lentils or beans for extra protein. This makes the soup heartier and adds more fiber. This blog post covered how to make a creamy tomato basil soup. We discussed the key ingredients you need, like olive oil, garlic, and heavy cream. I shared step-by-step cooking instructions, expert tips, and serving ideas. You can even try variations for different tastes. In the end, this soup is simple to make and delicious. With the right ingredients and techniques, you will impress anyone who tries it. Enjoy your cooking, and remember, you can always tweak it to suit your taste!

Creamy Tomato Basil Soup

Indulge in a bowl of creamy tomato basil bliss that’s sure to satisfy! This delicious recipe combines fresh ingredients like ripe tomatoes and fragrant basil with a rich, creamy texture. Perfect for a cozy night in or impressing guests, this soup is easy to make in just 35 minutes. Click through to explore this simple recipe and discover how to elevate your meals with the magic of creamy tomato basil bliss!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon granulated sugar

Salt and freshly cracked black pepper to taste

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

1 cup fresh basil leaves, roughly chopped

Optional: ½ teaspoon red pepper flakes for a spicy kick

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent, stirring occasionally to prevent browning.

    Incorporate the minced garlic into the pot and sauté for an additional minute, allowing the garlic to become fragrant but not browned.

      Pour in the crushed tomatoes, followed by the vegetable broth and granulated sugar. Season with salt and freshly cracked black pepper. Stir well and bring the mixture to a gentle simmer.

        Let the soup simmer for about 20 minutes, stirring occasionally to promote even cooking and to develop the flavors.

          Remove the pot from the heat and allow it to cool for a few minutes. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency (if you’re using a standard blender, blend in batches, but take care as the soup will be hot).

            Return the pureed soup to the pot over low heat. Stir in the heavy cream and let it warm gently for another 5-7 minutes, ensuring it is heated through without boiling.

              Fold in the chopped basil leaves and, if using, the red pepper flakes. Stir until everything is well combined. Taste and adjust the seasoning with additional salt and pepper, if desired.

                Serve the soup hot in bowls. For an extra touch, drizzle a little more cream or olive oil on top if you like.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4-6

                    - Presentation Tips: Garnish each bowl generously with fresh basil leaves and a swirl of cream for an elegant presentation. Serve with slices of crusty bread on the side for dipping, enhancing both texture and flavor.