Creamy Tomato Basil Soup

$To make creamy tomato basil soup, gather these key ingredients: - 4 cups canned whole tomatoes (with juices) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 tablespoon olive oil - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - 1/2 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Croutons or toasted bread for serving These simple ingredients make a soup that bursts with flavor. The tomatoes provide a rich base. Onions and garlic add sweetness and depth. The heavy cream makes it smooth and creamy. You can easily adjust this recipe for dietary needs. For a dairy-free option, swap heavy cream for coconut cream. If you're vegan, use vegetable broth and skip the heavy cream. You can also replace sugar with maple syrup or agave nectar. If you need gluten-free options, use gluten-free croutons or serve with rice. Adjusting ingredients can still keep the soup tasty and enjoyable. Fresh basil is the star of this soup. It gives a bright, aromatic flavor that dried herbs can't match. When you chop fresh basil, the oils release and add zest. This herb also gives the soup a lovely green hue. Adding fresh basil at the end of cooking keeps its taste vibrant. It’s best to use basil as soon as possible for the best flavor. It’s a simple addition that turns a good soup into a great one. For the full recipe, check out the details above. Enjoy making this creamy tomato basil soup! First, gather your ingredients. You will need: - 4 cups canned whole tomatoes (with juices) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 tablespoon olive oil - 1 teaspoon sugar - Salt and pepper to taste - 1/2 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Croutons or toasted bread for serving Next, chop the onion and mince the garlic. This helps build flavor. Heat the olive oil in a large pot over medium heat. Add the chopped onion. Sauté it until it turns translucent, about 5 minutes. Next, add the minced garlic and dried oregano. Cook for 1-2 minutes until you smell the aroma. This step is important for flavor. Now, pour in the canned tomatoes, along with their juices and the vegetable broth. Stir it well and bring the mixture to a simmer. Let it simmer for 15-20 minutes. Stir occasionally to deepen the flavors. To make the soup smooth, use an immersion blender. Carefully blend until it’s silky. If you use a countertop blender, let the soup cool a bit before blending in batches. This prevents splatters. After blending, return the soup to low heat. Stir in the heavy cream and sugar. Season with salt and pepper. Finally, add the fresh basil. Let it simmer for 5 more minutes to infuse the flavor. For the full recipe, check out the Creamy Tomato Basil Bliss section. Enjoy your delightful soup! To make your creamy tomato basil soup shine, fresh herbs are key. Basil brings a bright taste. I love adding a pinch of dried oregano too. It adds depth to the flavor. You can also try a dash of red pepper flakes for a little heat. For a richer flavor, consider adding a bay leaf while simmering. Just remember to remove it before blending! One common mistake is not cooking the onions well. Sauté them until they are soft and clear. It helps build a great base. Over-blending the soup is another issue. You want a smooth texture but not too thin. Lastly, don't skip the sugar. It balances the acidity of the tomatoes. This small step makes a big difference! This soup pairs well with many sides. A classic choice is grilled cheese. The crispy bread and gooey cheese complement the soup perfectly. You can also serve it with a fresh salad. A light, crunchy salad offers a nice contrast. For a fun touch, add croutons or toasted bread on top. They add crunch and texture! For the full recipe, check out the instructions above. {{image_2}} If you want a dairy-free option, use coconut cream instead of heavy cream. It adds a rich taste and keeps the soup creamy. You can also use almond or oat milk for a lighter version. These options work well and keep the soup tasty. Fresh tomatoes can elevate this soup. If you choose this route, use about 2 pounds of ripe tomatoes. Start by blanching them to remove the skins easily. Chop the tomatoes and add them to the pot with the broth. This adds a bright, fresh flavor that canned tomatoes can’t match. You can boost nutrition by adding protein or veggies. Try adding cooked lentils or chickpeas for protein. Spinach or kale can add greens and color. Just stir them in during the last few minutes of cooking. This way, they stay tender and vibrant. Each option makes your soup heartier and more filling. For the full recipe, check out the Creamy Tomato Basil Bliss ! To keep your creamy tomato basil soup fresh, store it in a sealed container. Make sure the soup has cooled down before sealing. This helps prevent condensation. You can keep it in the fridge for up to four days. If you want to enjoy it later, consider freezing. When you’re ready to heat the soup, pour it into a pot over medium heat. Stir it often to avoid sticking. You can also use a microwave. Place it in a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to heat evenly. To freeze your creamy tomato basil soup, let it cool completely first. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. For the complete recipe to make this delicious soup, check out the Full Recipe. To make creamy tomato basil soup, start by gathering your ingredients. You need canned tomatoes, onion, garlic, vegetable broth, heavy cream, olive oil, sugar, salt, pepper, fresh basil, and oregano. First, heat olive oil in a pot. Add chopped onion and sauté it until soft. Toss in minced garlic and dried oregano. Cook for a couple of minutes until you smell the garlic. Next, pour in the canned tomatoes and broth. Stir well and let it simmer for 15 to 20 minutes. This step brings out the flavors. After that, blend the soup until it’s smooth. You can use an immersion blender or a countertop blender. Return the pureed soup to low heat and mix in the heavy cream and sugar. Season with salt and pepper. Finally, add in the fresh basil and let it cook for five more minutes. Serve hot and enjoy your creamy tomato basil soup! Yes, you can use canned tomatoes in this recipe. Canned tomatoes are often ripe and full of flavor. They save time and make cooking easier. When you use canned tomatoes, choose whole tomatoes with their juices. This adds depth to your soup. If you prefer fresh tomatoes, you can use them too. Just make sure to peel and chop them first. Creamy tomato basil soup pairs well with many sides. You can serve it with croutons or toasted bread for a crunchy contrast. A simple salad with mixed greens also works well. Grilled cheese sandwiches are a classic choice. They add a nice gooey texture and flavor. You can also enjoy the soup with a side of garlic bread. Each option enhances the soup's rich taste and makes for a satisfying meal. This blog post covered how to make creamy tomato basil soup. We discussed key ingredients, cooking steps, and storage tips. Always use fresh basil for the best flavor. Avoid common mistakes to make your soup great. You can also try different variations, like dairy-free options or adding protein. With these tips, you can create a delicious soup. Enjoy experimenting with flavors and share it with others. Your kitchen adventures can turn simple ingredients into a fantastic meal. Happy cooking!$

Dive into the comforting flavors of creamy tomato basil soup with this easy recipe! Packed with rich tomatoes, fresh basil, and a touch of cream, it's the perfect blend of deliciousness. Perfect for a cozy night in or a quick lunch, this soup is both satisfying and simple to make.

Print Recipe Pin Recipe

Ingredients

4 cups canned whole tomatoes (with juices)

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

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

1 tablespoon olive oil

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1/2 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Croutons or toasted bread for serving

Instructions

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

Add the minced garlic and dried oregano, cooking for an additional 1-2 minutes until fragrant.

Pour in the canned tomatoes along with their juices and the vegetable broth. Stir well and bring to a simmer.

Allow the mixture to simmer for 15-20 minutes, stirring occasionally. This will deepen the flavors.

Using an immersion blender, carefully blend the soup until smooth. (If using a countertop blender, allow the soup to cool slightly before blending in batches.)

Return the pureed soup to low heat and stir in the heavy cream and sugar. Season with salt and pepper to taste.

Incorporate the fresh basil and let the soup simmer for another 5 minutes to infuse the flavor.

Remove from heat and serve hot, garnished with additional basil and croutons or toasted bread on the side.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4