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- 2 tablespoons extra-virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14 oz each) diced tomatoes, undrained - 2 cups vegetable broth (low-sodium recommended) - 1 teaspoon granulated sugar - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper, to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup fresh basil leaves, tightly packed - Grated Parmesan cheese, for serving (optional) Gathering these ingredients is easy. You can find most of them in your kitchen or local store. The extra-virgin olive oil gives the soup flavor and richness. The onion and garlic add a sweet and savory depth. Using canned tomatoes makes it quick and simple. The vegetable broth adds a warm base, while sugar balances the acidity. Don't forget the basil! It brightens the soup. Heavy cream makes it creamy, but you can use coconut cream for a lighter option. Enjoy experimenting with the Parmesan cheese for extra flavor! For the complete recipe, check the Full Recipe section. First, grab a large pot. Pour in 2 tablespoons of extra-virgin olive oil and heat it over medium. Add 1 medium onion, finely chopped. Sauté this for about 5 minutes. You want the onion to be soft and see-through. Next, add 3 cloves of minced garlic. Cook this for 1 more minute, stirring often. You’ll know it’s ready when the garlic smells great but isn’t browned. Now, it’s time for the tomatoes! Pour in 2 cans of diced tomatoes, undrained. Then, add 2 cups of vegetable broth. Stir in 1 teaspoon of granulated sugar and 1 teaspoon of dried oregano. Season with sea salt and freshly ground black pepper to your taste. Turn the heat up a bit. Let the soup mixture come to a gentle simmer. This will help all the flavors mix well. Cook it for 15 minutes. You’ll notice the lovely scent filling your kitchen. It’s a great time to think about how this soup will warm you up. After simmering, remove the pot from heat. Now, you need to puree the soup. If you have an immersion blender, use it for a smooth texture. If not, carefully transfer the hot soup in small batches to a countertop blender. Hold the lid with a towel to avoid splatters. Once it’s smooth, return the soup to the pot over low heat. Stir in 1 cup of heavy cream or coconut cream if you prefer a dairy-free option. Don’t forget to add 1 cup of fresh basil leaves. Warm it for about 5 minutes, stirring often. Taste the soup and adjust the seasoning if needed. Now you’re ready to serve your creamy tomato basil soup. Enjoy it hot, maybe with some grated Parmesan cheese on top, and a few extra basil leaves for that beautiful touch. This recipe is simple, yet it brings so much comfort. For the full details, check out the Full Recipe. To boost the flavor of your creamy tomato basil soup, try adding spices like paprika or red pepper flakes. These spices add warmth without overpowering the dish. Fresh herbs are also a great choice. You can mix in a bit of thyme or parsley for extra depth. Adjusting the salt and pepper helps too. Taste your soup as you go to find the right balance. Using fresh ingredients makes a big difference in your soup’s taste. Fresh tomatoes can give a brighter flavor. If you use canned tomatoes, choose high-quality brands for the best results. An immersion blender is a handy tool for this recipe. It blends the soup right in the pot, saving you time and mess. If you don’t have one, a regular blender works too. Just remember to let the soup cool a bit before blending. Serve your soup in colorful bowls for a fun look. Drizzle some extra olive oil on top for shine and flavor. Adding a sprinkle of Parmesan cheese can make it more inviting. For a complete meal, consider serving it with crusty bread or a fresh salad on the side. This adds texture and flavor, making your meal feel more complete. For more details, check the Full Recipe to get all the steps right! {{image_4}} To make creamy tomato basil soup vegan, swap heavy cream for coconut cream. This gives you the same smooth texture without dairy. Coconut cream also adds a hint of sweetness. For thickening, you can use pureed white beans or cashews. Soak cashews for a few hours, then blend them until smooth. This method keeps your soup creamy and rich without any dairy. You can add other vegetables to boost flavor. Carrots and bell peppers blend well in this soup. Just chop them finely and sauté them with the onions. Spices can enhance the taste too. Try adding red pepper flakes for heat or smoked paprika for depth. You can also customize garnishes. Use croutons, pumpkin seeds, or a drizzle of olive oil to add crunch and flavor. Tomato soup has many historical variations worldwide. For instance, in Italy, they often add basil and olive oil. In Spain, you might find a version with garlic and spices. You can explore local ingredients to give your soup a twist. Fresh herbs, like cilantro or dill, can change the flavor profile. Use seasonal veggies that are local to your area. This not only enhances taste but also supports local farmers. For the full recipe, check out the creamy tomato basil bliss section. To keep your creamy tomato basil soup fresh, store it in an airtight container. Make sure it cools down before sealing it. This step helps prevent condensation inside the container. In the fridge, your soup stays fresh for about 3 to 5 days. Always check for any off smells or changes in texture before eating. You can freeze creamy tomato basil soup for longer storage. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can stay frozen for up to 3 months. For the best results, thaw it overnight in the fridge before reheating. When it’s time to enjoy your soup again, heat it gently on the stove. Use low heat to avoid burning. Stir it often to keep the texture smooth. If you see separation, whisk the soup while it heats. You can also add a splash of broth or cream to help bring it back together. Enjoy your creamy tomato basil bliss! You can use coconut cream instead of heavy cream. It gives a rich texture and taste. If you want a lighter option, use cashew cream. To make it, blend soaked cashews with water until smooth. Use about 1 cup of cashew cream in your soup. This keeps it creamy and adds a nice nutty flavor. Yes, fresh tomatoes work great! Use about 2 pounds of ripe tomatoes. Blanch them in boiling water for 30 seconds, then cool them in ice water. Peel the skins, remove seeds, and chop them. They will add a fresh taste to your soup. Just remember to simmer them longer to soften. This soup pairs well with many sides. Try a grilled cheese sandwich for a classic combo. Crusty bread also works well for dipping. A fresh salad can balance the meal too. You might want to add a sprinkle of Parmesan on top for extra flavor. Tomatoes are rich in vitamins C and K. They also have antioxidants that help your body. Basil adds vitamins A and K. It can boost your immune system and improve digestion. This soup is not just tasty; it’s good for you too! This blog post covered how to make creamy tomato basil soup from scratch. We looked at the ingredients needed, from fresh basil to olive oil. I shared step-by-step instructions, tips for flavor, and different variations. You can customize this soup to fit your tastes. In conclusion, enjoy this delicious soup anytime. It's easy to make and very satisfying. Try the tips and variations to make it your own. Cooking should be fun and tasty!

Creamy Tomato Basil Soup

Indulge in the rich and creamy tomato basil bliss that will warm your soul! This delightful soup combines fresh ingredients like ripe tomatoes, garlic, and fragrant basil for a comforting bowl of goodness. Perfect for a cozy dinner or appetizer, it's quick to prepare and incredibly satisfying.Click to explore the creamy tomato basil bliss now!
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Ingredients
  

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (14 oz each) diced tomatoes, undrained

2 cups vegetable broth (low-sodium recommended)

1 teaspoon granulated sugar

1 teaspoon dried oregano

Sea salt and freshly ground black pepper, to taste

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

1 cup fresh basil leaves, tightly packed

Grated Parmesan cheese, for serving (optional)

Instructions
 

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

    Incorporate the minced garlic into the pot and continue to cook for an additional minute, stirring frequently until the garlic is fragrant but not browned.

      Pour in the undrained diced tomatoes and vegetable broth. Stir in the granulated sugar and dried oregano. Season the mixture generously with sea salt and freshly ground black pepper to your taste.

        Increase the heat slightly to bring the mixture to a gentle simmer. Let it cook for 15 minutes, allowing the flavors to meld beautifully.

          Once the time is up, remove the pot from heat and use an immersion blender to puree the soup until it reaches a silky smooth consistency. If you don't have an immersion blender, carefully transfer the hot soup in batches to a countertop blender—taking care to hold the lid down with a kitchen towel to avoid splattering.

            After pureeing, return the smooth soup to the pot over low heat. Gently stir in the heavy cream (or coconut cream) and the fresh basil leaves. Warm through for about 5 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.

              Serve the creamy tomato basil bliss hot, garnished with a sprinkle of grated Parmesan cheese if desired, and add a few extra fresh basil leaves on top for an inviting touch of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: For an elegant touch, serve the soup in bright bowls and drizzle a little extra olive oil over the top before garnishing. Add a crusty piece of bread on the side for a delightful dip.