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To make a tasty Creamy Tomato Basil Soup, you need fresh and simple ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced (about 1 tablespoon) - 2 cans (14 oz each) fire-roasted diced tomatoes - 2 cups vegetable broth (low-sodium preferred) - 1 teaspoon sugar - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 cup heavy cream (or substitute with coconut cream for a dairy-free version) - 1 cup fresh basil leaves, roughly torn or chopped - 1 tablespoon balsamic vinegar These ingredients work together to create a rich, creamy soup. The fire-roasted tomatoes add a nice depth of flavor. Fresh basil gives a bright taste, while the cream makes it smooth. You’ll find that this soup is both comforting and easy to prepare. For the complete process, check out the Full Recipe. - Heat olive oil and sauté onion. - Add minced garlic and cook briefly. - Incorporate tomatoes and broth, then season. Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one finely diced medium onion. Sauté this for about five to seven minutes. The onion should become soft and translucent. Next, add three minced garlic cloves. Cook this for about one minute. You want it fragrant but not browned. Now, pour in two cans of fire-roasted diced tomatoes along with their juices. Add two cups of low-sodium vegetable broth to the mix. Then, sprinkle in one teaspoon of sugar and one teaspoon of dried oregano. Season with salt and fresh black pepper to your taste. Stir everything well, and bring the mixture to a gentle simmer. - Simmer for flavor development. - Blend for a smooth texture. - Stir in cream and basil. Lower the heat and let your soup simmer for about 15 minutes. This step helps the flavors blend and develop beautifully. After simmering, carefully take the pot off the heat. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, transfer the soup to a standard blender in batches. Just be careful of hot splashes. Put the pot back on the stove over low heat. Slowly stir in one cup of heavy cream. If you want a dairy-free option, use coconut cream instead. Heat the soup gently until it is warmed through. Avoid boiling to keep it creamy. Finally, fold in one cup of roughly torn or chopped fresh basil leaves and one tablespoon of balsamic vinegar. Stir well to combine all the flavors. - Adjust seasoning and serve hot. - Garnish for presentation. Taste your soup and adjust the seasoning with more salt or pepper if needed. Serve the soup hot in bowls. You can garnish it with extra basil leaves or add a swirl of cream for a beautiful touch. Enjoy your creamy tomato basil soup! To make your soup creamy, you can use heavy cream or coconut cream. Both work well. Coconut cream gives a nice twist if you're dairy-free. When blending, use an immersion blender. It keeps the soup in the pot and smooths it out. If you use a regular blender, blend in small batches. Be careful to avoid hot splashes. You can add more herbs to boost flavor. Fresh thyme or parsley works great. If you like spice, try a pinch of red pepper flakes. Taste your soup as you go. It helps you decide if you need more salt or pepper. Don't forget the balsamic vinegar; it adds a nice depth. To avoid splashes while blending, hold the blender close to the soup. Move it slowly to blend evenly. If you want a thicker soup, let it simmer longer. Stir occasionally to prevent sticking. Aim for a velvety texture that coats the spoon. A perfect creamy tomato basil soup is all about balance and smoothness. {{image_4}} You can easily make this soup dairy-free. Use coconut cream instead of heavy cream. This gives a rich, creamy texture. The coconut flavor blends well with the tomatoes. For extra creaminess, try adding soaked cashews. Just blend them into the soup for a smooth finish. Want to change the flavor? Add roasted red peppers to the soup. They bring a sweet, smoky taste. You can also infuse spices like cumin or smoked paprika. These spices add warmth and depth to the dish. A pinch of red pepper flakes can give it a kick, if you like heat. Pair your creamy tomato basil soup with crusty bread or crunchy crackers. A grilled cheese sandwich on the side makes a classic combo. For a fresh touch, serve it with a simple green salad. You can also top the soup with a dollop of pesto for added flavor. Enjoy your meal! To store leftovers, let the soup cool first. Pour it into airtight containers. This keeps your soup fresh and tasty. I like to use glass containers, as they are safe and easy to clean. You can also use plastic ones, but check they are safe for hot food. For freezing soup, wait until it cools down completely. Use freezer-safe bags or containers. Leave some space at the top for expansion. This will help prevent spills. When it's time to eat, take it out and thaw it in the fridge overnight. To reheat, pour it into a pot and warm it on low heat. Stir often to keep it smooth. In the fridge, your soup lasts about 3 to 5 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off, has a strange color, or shows mold, toss it out. Enjoy your creamy tomato basil soup safely! For more details, check the Full Recipe. You can use several dairy-free options. Coconut cream is a great choice. It adds richness and a hint of sweetness. Other options include cashew cream or almond milk blended with a little oil. Each choice gives a unique flavor, so pick what you enjoy best. Yes, you can make this soup in advance. Just cool it down and store it in an airtight container. It keeps well in the fridge for about three days. You can also freeze it for up to three months. Thaw it overnight in the fridge before reheating. If you want a thicker soup, try a few methods. You can add more cream or use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water, then stir it in. Another option is to blend in some cooked potatoes or rice for added body. Yes, this soup freezes well. After cooking, let it cool completely. Then, transfer it to freezer-safe containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge and reheat on the stove over low heat. Tomato basil soup is not only tasty but also healthy. Tomatoes are rich in vitamins C and K. They also have antioxidants that support heart health. Basil adds flavor and has anti-inflammatory properties. Together, they make a nutritious meal that feels comforting. For a complete guide on making this delicious soup, check out the [Full Recipe](#). This blog post outlined a simple and tasty tomato basil soup recipe. We covered key ingredients, easy steps, and various tips to enhance flavor and texture. You can even adjust for dietary needs with dairy-free options. Remember, effective storage helps maintain freshness. Enjoy making this soup, and feel free to experiment with flavors! For more details, check the full recipe. Happy cooking!

Creamy Tomato Basil Soup

Savor the warmth of this Creamy Tomato Basil Soup that's perfect for any season! With simple ingredients like fire-roasted tomatoes, fresh basil, and a dash of balsamic vinegar, you can whip up a deliciously creamy bowl in just 40 minutes. Whether you enjoy it as a cozy lunch or a hearty dinner, this recipe will delight your taste buds. Click through to discover this comforting dish and elevate your meal today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced (about 1 tablespoon)

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

2 cups vegetable broth (low-sodium preferred)

1 teaspoon sugar

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

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

1 cup fresh basil leaves, roughly torn or chopped

1 tablespoon balsamic vinegar

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.

    Add the minced garlic to the pot and sauté for an additional minute, stirring continuously until fragrant but not browned.

      Pour in the canned fire-roasted diced tomatoes along with their juices, followed by the vegetable broth. Sprinkle in the sugar and dried oregano. Season with salt and black pepper to taste. Stir well, then bring the mixture to a gentle simmer.

        Reduce the heat and let the soup simmer on low for approximately 15 minutes. This allows the flavors to develop and blend beautifully.

          After simmering, carefully remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a velvety smooth consistency. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender; just be cautious of hot splashes.

            Place the pot back on the stove over low heat. Slowly stir in the heavy cream (or coconut cream) until fully incorporated. Heat the soup gently until warmed through, ensuring it does not boil to preserve the creaminess.

              Fold in the fresh basil leaves and balsamic vinegar, stirring well to combine all the flavors. Taste and adjust the seasoning with additional salt and pepper if needed.

                Serve the soup hot in bowls, garnishing with extra basil leaves or a graceful swirl of cream for an elegant touch.

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