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To make a great creamy tomato basil soup, you need some key ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 onion, chopped - 4 garlic cloves, minced - 2 cans (14 oz each) diced tomatoes (preferably fire-roasted) - 3 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a non-dairy version) - 1 cup fresh basil leaves, chopped These ingredients work together to create a rich and creamy flavor. The fire-roasted tomatoes add a nice depth, while the fresh basil brings a bright taste. Adding garnishes can make your soup look and taste even better. Here are some fun options: - Croutons - Fresh basil leaves Croutons add a crunchy texture. Fresh basil gives a pop of color and extra flavor. You can mix and match based on what you like! If you have dietary needs, you can still enjoy this soup. Here are some substitutes: - For heavy cream, use coconut cream for a dairy-free option. - If you can’t have onions, use leeks or shallots instead. - Vegetable broth can be swapped with chicken broth for non-vegetarians. These swaps keep the soup tasty and cater to different diets. So, feel free to adjust as needed! You can find the Full Recipe for more details on how to prepare this delicious dish. To make this creamy tomato basil soup, start with great ingredients. You will need olive oil, onion, garlic, diced tomatoes, vegetable broth, oregano, sugar, and cream. First, heat the olive oil in a large pot over medium heat. Then, add the chopped onion. Cook it for about five minutes, or until it turns soft and clear. This step builds a strong flavor base. Next, stir in the minced garlic. Cook for one more minute. You want to smell the garlic's lovely aroma. Now, add the diced tomatoes with their juice, the vegetable broth, oregano, and sugar. Season this mix with salt and pepper. Bring it to a gentle simmer. Let the soup cook uncovered for about 20 minutes. This time lets the flavors blend nicely. Once the soup has simmered, it’s time to blend it. If you have an immersion blender, use it right in the pot. Blend until the soup is smooth. If you do not have an immersion blender, carefully pour the soup in batches into a regular blender. Always cover the lid with a towel to avoid splatters. Blend until it reaches a creamy texture. After blending, return the soup to the pot. Now, stir in the heavy cream. This step makes the soup rich and velvety. Heat it on low, but do not let it boil. Boiling can change the texture and flavor. Before serving, mix in the fresh basil leaves. This adds freshness and brightness to your soup. Taste it and adjust the seasoning as needed. Need more salt or pepper? Add it now. When ready to serve, ladle the soup into bowls. For a little crunch, add croutons and a sprinkle of fresh basil on top. This creamy tomato basil soup is not just easy; it’s also comforting and delicious. For the full recipe, refer to the section above. Enjoy every spoonful! To make your creamy tomato basil soup taste even better, use fresh ingredients. Chopped fresh basil adds bright flavor, while fire-roasted tomatoes give a smoky kick. You can also add a splash of balsamic vinegar for depth. If you have time, let the soup simmer a bit longer to let the flavors mix well. One common mistake is skipping the sautéing step for the onion and garlic. This step builds a great base of flavor. Also, don't add the cream too early. If you boil the soup after adding the cream, it may curdle. Taste the soup before serving to adjust the salt and pepper. Serve your soup hot in a bowl. Top it with croutons and a sprinkle of fresh basil. Pair it with a grilled cheese sandwich for a classic combo. You can also serve it in a mug for a cozy feel. Enjoy your meal with family or friends to make it extra special. For the full recipe, check out the Creamy Tomato Basil Bliss. {{image_2}} To make this creamy tomato basil soup vegan, swap heavy cream for coconut cream. Coconut cream adds a rich texture without dairy. You can also use cashew cream for a nutty flavor. Just blend soaked cashews with water until smooth. This keeps the soup rich and tasty. Want to mix things up? Try adding roasted red peppers for a smoky taste. You can also throw in a splash of balsamic vinegar for a tangy kick. If you love spice, add red pepper flakes for heat. For a fresh twist, stir in some spinach or kale just before blending. These add nutrients and a pop of color. You don’t have to stick to the classic recipe. Try herbs like thyme or rosemary for a different aroma. A pinch of smoked paprika brings a warm, earthy flavor. If you like crunch, toss in some crispy bacon bits or sautéed mushrooms before serving. These small changes keep the soup fun and exciting. For more ideas, check the Full Recipe. After enjoying your creamy tomato basil soup, store any leftovers right away. First, let the soup cool to room temperature. Use an airtight container to keep it fresh. It’s best to store the soup in the fridge if you plan to eat it within three days. You can keep it in the freezer for longer storage. Just remember to leave some space at the top of the container. The soup will expand as it freezes. When you are ready to enjoy your soup again, reheat it gently. Pour the soup into a pot over low to medium heat. Stir often to prevent it from sticking. If it seems too thick, add a splash of vegetable broth or water. This will help bring back its creamy texture. Taste it again and adjust the seasoning if needed. Avoid boiling the soup, as this can change its flavor. For long-term storage, freezing is a great option. Make sure the soup is completely cool before freezing. Pour it into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible before sealing. Label each container with the date and contents. Your creamy tomato basil soup can stay fresh in the freezer for up to three months. When you are ready to eat it, thaw it overnight in the fridge before reheating. Enjoy your flavorful soup anytime with these simple storage tips! For the full recipe, check out Creamy Tomato Basil Bliss. You can serve many tasty sides with creamy tomato basil soup. Grilled cheese sandwiches are a classic choice. Their crispy bread pairs well with the soup's smooth texture. You can also try a fresh salad for a light option. A simple Caesar or mixed greens salad works great. For a heartier meal, serve crusty bread or garlic knots. They soak up the soup nicely and add flavor. Yes, you can make this soup ahead of time. It stores well in the fridge for about three days. Just let it cool before sealing in a container. When you're ready to enjoy, reheat it on the stove or in the microwave. If you freeze it, use a freezer-safe container. The soup can last up to three months in the freezer. Just remember to thaw it overnight in the fridge before reheating. To add some heat to creamy tomato basil soup, try these tips. You can add red pepper flakes while cooking. Start with a pinch and taste as you go. Another option is to mix in diced jalapeños or serrano peppers. For a smoky flavor, add chipotle peppers in adobo sauce. If you prefer a hot sauce, drizzle some into your bowl before serving. Adjust the spice to fit your taste! This article has walked you through making a creamy tomato basil soup. We covered essential and optional ingredients, plus substitutes for diets. You learned step-by-step instructions for preparation, blending, and finishing touches. I shared tips to boost flavor and avoid common mistakes. We explored variations, storage methods, and answered key FAQs. In the end, enjoy your soup your way. Keep experimenting to find what you love!

Creamy Tomato Basil Soup

Indulge in the comforting goodness of Creamy Tomato Basil Bliss! This delicious soup combines juicy fire-roasted tomatoes, fresh basil, and creamy goodness for a delightful meal that's perfect any time of year. It's easy to make, packed with flavor, and customizable to fit your dietary needs.
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Ingredients
  

2 tablespoons olive oil

1 onion, chopped

4 garlic cloves, minced

2 cans (14 oz each) diced tomatoes (preferably fire-roasted)

3 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a non-dairy version)

1 cup fresh basil leaves, chopped

Optional: Croutons and fresh basil for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat.

    Add the chopped onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and cook for another minute until fragrant.

        Pour in the diced tomatoes (with juice), vegetable broth, oregano, and sugar. Season with salt and pepper. Bring to a simmer.

          Reduce heat to low and let the soup simmer uncovered for about 20 minutes, to allow flavors to meld.

            Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.

              Return the blended soup to the pot and stir in the heavy cream. Allow it to heat through over low heat, but do not boil.

                Mix in the fresh basil just before serving, reserving some for garnish.

                  Taste and adjust seasoning as necessary.

                    Serve hot, garnished with croutons and fresh basil if desired.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6