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To make creamy tomato basil soup, you need the following items: - 2 tablespoons olive oil - 1 medium onion, diced - 4 cloves garlic, minced - 2 cans (14.5 oz) diced tomatoes, with juices - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup fresh basil leaves, chopped - Optional: Crusty bread or garlic croutons for serving Using fresh ingredients can make a big difference in flavor. Fresh basil has a bright taste that dried basil can't match. Fresh garlic gives a strong flavor, while dried garlic lacks the same punch. If you can, always grab fresh herbs and produce. They add life to your soup. Dried ingredients are handy when fresh ones aren’t available. They can still work well, but the taste may not be as vibrant. Use about one-third of the amount of dried herbs compared to fresh. You can easily swap ingredients to fit dietary needs. For a vegan option, use coconut cream instead of heavy cream. This keeps the soup creamy without any dairy. If you're avoiding gluten, check your vegetable broth for gluten content. Most are gluten-free, but some brands may add gluten. You can also make the soup without broth, using water instead. Just add more herbs for flavor. Feel free to mix and match based on what you have on hand. Cooking should be fun and easy! For the full recipe, check out the details above. To make creamy tomato basil soup, start by warming the olive oil in a large pot over medium heat. Add the diced onion and stir. Cook it until it turns soft and clear, about 5 to 7 minutes. Next, add the minced garlic. Stir and cook it for 1 to 2 minutes. You want the garlic to smell good but not burn. Now, pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together and bring it to a gentle simmer. This step is key for blending the flavors. After that, add the sugar, dried oregano, salt, and pepper. Let the soup simmer for 15 to 20 minutes. This helps the flavors mix well. When the time is up, it’s time to blend! Use an immersion blender to make the soup smooth and creamy. If you don’t have one, you can use a regular blender, but do it in batches. Once blended, return the soup to low heat. Add the heavy cream or coconut cream, and stir in the fresh chopped basil. Heat it gently, but don’t let it boil. Taste the soup and adjust the seasoning if needed. Using an immersion blender is easy and saves you from extra dishes. Here are some tips to make it simple: - Keep the blender submerged to avoid splatters. - Move it around the pot to blend all parts evenly. - Blend to your desired texture, whether smooth or a bit chunky. - Always unplug it before removing from the pot. This keeps it safe. Serve the soup hot. You can garnish it with extra basil leaves or a drizzle of cream for a nice touch. Pair it with crusty bread or garlic croutons for a filling meal. This soup also works great as a starter for dinner. Enjoy the rich, warm flavors! For the complete recipe, check out the Full Recipe. To make your creamy tomato basil soup burst with flavor, focus on fresh herbs. Fresh basil adds a bright taste that dried herbs can't match. Always chop the basil just before adding it to the soup. This keeps the flavor fresh and strong. You can also add a pinch of sugar to balance the acidity of the tomatoes. Don't skip the sauté step for the onion and garlic. This builds a strong flavor base for your soup. One common mistake is not letting the soup simmer long enough. Simmering helps all the flavors mix well. Another mistake is blending the soup too early. Make sure the tomatoes and broth meld together for at least 15 minutes before blending. Also, avoid boiling the soup after adding the cream. Boiling can cause the cream to curdle, ruining the texture. Lastly, be careful with salt. Taste the soup before adding more, as canned tomatoes can be salty. Making creamy tomato basil soup ahead is easy. Prepare the soup as usual, but stop before adding the cream. Let it cool, then store it in the fridge for up to three days. When you’re ready to serve, reheat the soup gently. Stir in the cream and fresh basil just before serving. This keeps the basil vibrant and the cream smooth. You can also freeze the soup. Store it in airtight containers for up to three months. When ready to eat, thaw it overnight in the fridge and reheat on the stove. For the full recipe, check the previous section. {{image_2}} You can easily make this creamy tomato basil soup vegan. Just swap the heavy cream for coconut cream. It gives the soup a nice, rich flavor. You can also use a plant-based broth instead of vegetable broth. This way, you keep your soup light and fresh without losing taste. Want to kick things up a notch? Add a pinch of red pepper flakes for heat. You can also stir in some cooked lentils for extra protein. For a twist, try adding roasted red peppers. They add depth and sweetness to the soup. Fresh spinach or kale can also boost nutrition and color. In summer, use fresh tomatoes instead of canned. It brings a bright taste to your soup. Add zucchini or bell peppers for a seasonal touch. In the fall, consider tossing in roasted butternut squash. This makes the soup heartier and adds a lovely sweetness. Each season offers unique flavors, so feel free to experiment! For the full recipe, check the link provided. Store leftover creamy tomato basil soup in an airtight container. Let it cool down first. Place it in the fridge for up to 3 days. If you want to keep it fresher, cover the surface with plastic wrap. This helps prevent a skin from forming. You can freeze this soup for later enjoyment. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It can last for about 3 months in the freezer. To thaw, move it to the fridge overnight before reheating. To reheat, pour the soup into a pot over low heat. Stir often to avoid sticking. If it's too thick, add a splash of broth or water. You can also use a microwave. Heat in short bursts, stirring in between. Always check that it’s hot throughout before serving. If you want, add more fresh basil for extra flavor. For the full recipe, check the detailed instructions provided earlier. Yes, you can use fresh tomatoes! Use about 2 pounds of ripe tomatoes. First, core and chop the tomatoes. Then, cook them down in the pot until they break apart. This may take longer than using canned tomatoes, but the flavor is bright and fresh. Your creamy tomato basil soup lasts about 3 to 5 days in the fridge. Store it in a tight container to keep it fresh. Make sure to let it cool before sealing it up. If you see any changes in smell or color, it’s best to throw it out. This soup pairs well with crusty bread or garlic croutons. You can also serve it with a simple salad for a meal. A grilled cheese sandwich makes a classic match, too! Feel free to explore different sides that you enjoy. This article explored everything you need for creamy tomato basil soup. We covered ingredients, cooking steps, and storage tips. You learned about fresh versus dried ingredients and how to swap for dietary needs. I shared best practices to boost flavor and avoid common mistakes. Plus, we discussed variations, including vegan options and seasonal add-ins. In making this soup, you can be creative. Each suggestion helps you make it your own. Enjoy cooking this comforting dish!

Creamy Tomato Basil Soup

Warm up your kitchen with this rich and flavorful creamy tomato basil soup! Perfect for any occasion, this recipe highlights fresh ingredients and easy cooking steps to deliver the comforting taste you crave. Whether you prefer vegan options or tips for storing leftovers, this guide has everything you need. Get ready to impress your taste buds—click through to explore the full recipe and bring this delicious dish to your table!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

2 cans (14.5 oz) diced tomatoes, with juices

2 cups vegetable broth

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

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper to taste

1 cup fresh basil leaves, chopped

Optional: Crusty bread or garlic croutons for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

    Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a gentle simmer.

        Add the sugar, dried oregano, salt, and pepper. Allow the soup to simmer for about 15-20 minutes to let the flavors meld together.

          Using an immersion blender (or a regular blender in batches), blend the soup until it's smooth and creamy.

            Return the soup to low heat and stir in the heavy cream or coconut cream, along with the chopped fresh basil leaves. Heat gently until warmed through—do not boil.

              Taste and adjust seasoning as needed. If desired, add more basil for a fresh flavor boost.

                Serve hot, garnished with additional basil leaves or a drizzle of cream, along with crusty bread or garlic croutons on the side.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6