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To make a great creamy tomato basil soup, you need these main items: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 (14-ounce) cans whole tomatoes, including their juices - 1 cup vegetable broth - 1 cup heavy cream or coconut cream (for a vegan option) - Salt and freshly cracked black pepper, to taste - 1 cup fresh basil leaves These ingredients create a rich and tasty base. The tomatoes give the soup its bright color and sweetness. The onion and garlic add depth. Olive oil brings out the flavors when you cook them together. Cream adds a rich texture, making the soup smooth. You can try adding these optional items for even more flavor: - 1 tablespoon granulated sugar (to balance acidity) - 1 teaspoon balsamic vinegar Sugar helps balance the tanginess of tomatoes. Balsamic vinegar adds a sweet and tart note. You can adjust these to suit your taste. Here’s a quick look at the nutrition of some key ingredients: - Tomatoes: High in vitamins C and K, and full of antioxidants. - Onions: Good for heart health and packed with vitamins. - Basil: Contains vitamins A, C, and K, with anti-inflammatory properties. - Olive oil: Rich in healthy fats and good for the heart. - Cream: Adds calories but provides calcium and helps with absorption of fat-soluble vitamins. These ingredients not only taste great but also offer health benefits. Enjoy the flavors and the nutrition in every bowl. For the full recipe, check out the details above. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes until it turns soft and clear. Next, add 3 cloves of minced garlic and cook for 1 more minute. Stir often so the garlic does not burn. Now, carefully add 2 cans of whole tomatoes with their juices and 1 cup of vegetable broth. Bring this mixture to a gentle simmer. Let it cook uncovered for about 15 minutes. This helps blend all the flavors nicely. After simmering, take the pot off the heat. Blend the soup until smooth using an immersion blender. If you don’t have one, pour the soup in batches into a regular blender. Once smooth, return it to the pot. Put the pot back on low heat. Stir in 1 cup of heavy cream or coconut cream, mixing well. If you like a touch of sweetness, add 1 tablespoon of granulated sugar. Season with salt and freshly cracked black pepper to taste. Finally, toss in 1 cup of fresh basil leaves and let the soup simmer for another 5 minutes. This lets the basil flavor shine through. Don’t forget to add 1 teaspoon of balsamic vinegar for that extra depth. Using an immersion blender is easy and safe. It lets you blend right in the pot. This means less mess and fewer dishes to wash. To use it properly, keep the blender head fully submerged in the soup. Turn it on, and move it around slowly. This ensures all parts get blended evenly. If you have large chunks, blend a bit longer. To get the best creamy texture, use heavy cream or coconut cream. These options add richness. Stir the cream in slowly while on low heat. This helps it mix well without curdling. If you want a lighter soup, add a bit more vegetable broth. This keeps it creamy yet not too thick. Always taste and adjust the seasoning to make it just right. For a little twist, you can add a splash of lemon juice or more basil. This balances the creaminess and adds a fresh kick. Enjoy your flavorful soup! Check out the Full Recipe for more details. When I look for fresh ingredients, I focus on color and smell. Choose tomatoes that are red and firm. They should feel heavy for their size. Great basil leaves are bright green and fragrant. Avoid leaves that are wilted or brown. For onions, pick ones that feel solid and have dry, papery skins. Fresh garlic should be firm, with no sprouts. One mistake many make is not sautéing the onions and garlic. This step builds flavor. If you skip it, your soup may taste flat. Another common error is adding salt too early. It can draw out moisture and make veggies soggy. Lastly, don’t rush the blending. A smooth texture is key for a creamy soup. Take your time to blend well. You can adjust the flavor by adding more herbs. Fresh basil enhances the taste. If the soup is too acidic, stir in a bit of sugar. This balances the flavors nicely. To change the consistency, add more cream or broth. If you want it thicker, simmer longer to reduce liquid. Taste as you go to find your perfect balance. For the full recipe, check out the Creamy Tomato Basil Bliss section! {{image_4}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. This rich, creamy alternative keeps the soup smooth and tasty. You can also add a splash of almond milk for extra creaminess. The flavor stays delicious, and you won't miss the dairy. You can easily add protein to your soup. Chickpeas or lentils work well and boost nutrition. If you want to add veggies, try carrots or spinach. Just chop them small and cook them with the onions. They will blend nicely into the soup. You can sneak in extra nutrients without changing the classic taste. Serve your soup with crusty bread or grilled cheese for a cozy meal. A fresh salad can also pair nicely. For a fun twist, top the soup with crispy croutons or a drizzle of olive oil. You can even add a sprinkle of fresh basil leaves for a pop of color. Enjoying this soup with your favorite sides makes it feel special. After enjoying your creamy tomato basil soup, store leftovers in an airtight container. Let the soup cool to room temperature first. Then, seal the container tightly. This keeps the soup fresh and prevents spills. You can keep it in the fridge for up to three days. Just make sure to label the container with the date. For longer storage, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. This helps avoid spills as it freezes. You can freeze the soup for up to three months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. To reheat, gently warm the soup on the stove over low heat. Stir often to avoid burning. If the soup looks too thick, add a splash of broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it with a lid. Heat in short bursts, stirring in between. This keeps the soup creamy and tasty. For the best results, always taste and adjust the seasoning before serving. The best way to blend the soup is to use an immersion blender. This tool blends the soup right in the pot. It makes the process quick and easy. If you don't have one, a regular blender works too. Just be careful when transferring hot soup. Blend in small batches for safety. Yes, you can use fresh tomatoes instead of canned. Just make sure to peel and chop them first. You will need about 2 pounds of fresh tomatoes. Cooking them down may take a bit longer. You may also need to add a little more broth to reach the right consistency. To make the soup spicy, add red pepper flakes or chopped jalapeños. Start with a small amount. You can always add more if you like more heat. Mixing in a little hot sauce also works well. Just remember, balance is key. Adjust the spice level to match your taste. For the full recipe, check out the Creamy Tomato Basil Bliss above! We explored making a creamy tomato basil soup. We discussed key ingredients and their nutrition. You learned step-by-step cooking instructions and helpful tips for blending. We shared ways to avoid common mistakes and suggestions for flavor adjustments. I also included variations to suit different diets and storage methods for leftovers. In summary, this soup is easy to make and full of flavor. Enjoy experimenting with your own twists. Happy cooking!

Creamy Tomato Basil Soup

Discover the delightful flavors of Creamy Tomato Basil Bliss with this easy recipe! This comforting soup combines succulent tomatoes, fresh basil, and creamy goodness to create a dish perfect for any occasion. In just 40 minutes, you can impress your family and friends with this scrumptious meal. Ready to indulge in comforting tastes? Click to explore the full recipe and bring warmth to your table!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 (14-ounce) cans whole tomatoes, including their juices

1 cup vegetable broth

1 cup heavy cream or coconut cream (for a vegan alternative)

1 tablespoon granulated sugar (optional, to balance acidity)

Salt and freshly cracked black pepper, to taste

1 cup fresh basil leaves, plus additional for garnish

1 teaspoon balsamic vinegar

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and tender.

    Add the minced garlic to the pot and cook for an additional minute, stirring frequently until the garlic becomes fragrant but not browned.

      Carefully pour in the whole tomatoes with their juices along with the vegetable broth. Gently bring the mixture to a simmer and allow it to cook uncovered for approximately 15 minutes, letting the flavors meld together.

        Once simmered, remove the pot from heat. Using an immersion blender, blend the mixture until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth; then return it to the pot.

          Put the pot back on low heat and stir in the heavy cream (or coconut cream), mixing thoroughly until fully incorporated and creamy.

            If you prefer a sweeter taste, add the tablespoon of sugar to the soup, then season generously with salt and freshly cracked black pepper to suit your taste.

              Add in the fresh basil leaves and allow the soup to simmer for an additional 5 minutes, allowing the basil to infuse its flavor throughout the soup.

                To finish, stir in the balsamic vinegar, which will add an extra depth of flavor to the creamy tomato base.

                  Serve the soup hot, ladled into bowls, and garnish with additional fresh basil leaves for a vibrant touch.

                    - Prep Time: 10 mins | Total Time: 40 mins | Servings: 4