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- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried oregano - 1 (28-ounce) can crushed tomatoes - 2 cups vegetable broth - 1/4 cup fresh basil leaves, roughly chopped - 1 tablespoon balsamic vinegar - 1 teaspoon sugar (optional, to taste) - 1/2 cup heavy cream (or coconut cream for a vegan option) When I make this soup, I love using fresh ingredients. Each one adds flavor and depth. The olive oil helps create a rich base. Onion and garlic bring out sweetness. Salt and black pepper balance the taste. Dried oregano adds an earthy note. The crushed tomatoes are the star of the dish. They give the soup its bright color and rich texture. Vegetable broth enhances the soup’s savory profile. Fresh basil adds a fresh, aromatic touch. A splash of balsamic vinegar gives it a slight tang. If you like it sweeter, a bit of sugar can help. Finally, heavy cream or coconut cream makes it creamy and smooth. This recipe is a wonderful way to enjoy a classic dish. The combination of these ingredients creates a delicious and comforting soup. You can find the Full Recipe above to guide you through every step. 1. Heating olive oil and cooking onion Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium onion, chopped. Cook the onion for about 5 minutes. You want it to become soft and translucent. 2. Adding garlic and seasonings Next, stir in 3 cloves of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. Cook this mixture for an extra 1 to 2 minutes. The garlic should smell fragrant and delicious. 3. Incorporating crushed tomatoes and broth Now, it’s time to add the main ingredients. Pour in 1 can (28 ounces) of crushed tomatoes and 2 cups of vegetable broth. Stir well, and bring the mixture to a gentle simmer. This will set the stage for your soup. 1. Duration and method for simmering Reduce the heat and let the soup simmer uncovered for 15 to 20 minutes. This allows the flavors to meld together beautifully. Keep an eye on it, and stir occasionally. 2. Stirring in basil, vinegar, and optional sugar After simmering, add 1/4 cup of roughly chopped fresh basil leaves, 1 tablespoon of balsamic vinegar, and 1 teaspoon of sugar if you like. Stir everything in and let it simmer for another 5 minutes. This step enhances the taste of your soup. 1. Using an immersion blender vs. regular blender Now, it’s time to blend. If you have an immersion blender, use it to puree the soup right in the pot. If not, carefully transfer the soup to a regular blender in batches. Blend it until it reaches your desired smoothness. 2. Stirring in heavy cream and final seasoning adjustments Return the blended soup to the pot. Stir in 1/2 cup of heavy cream for richness. Heat it through for about 3 to 4 minutes, but avoid boiling it. Finally, taste your soup and adjust the seasoning if needed. Now, you have a delightful homemade tomato basil soup! For more details, check out the Full Recipe. To enhance flavor, cook your onion until it’s soft and clear. This step builds a strong base. Add garlic and spices right after. This way, you release their full taste. For the best consistency, use an immersion blender. This tool lets you control how smooth or chunky you want your soup. If you like it thicker, simmer it a bit longer. If it’s too thick, add more broth. Serve your soup in warm bowls. A drizzle of olive oil adds shine and flavor. Fresh basil leaves make a lovely garnish. Pair your soup with crusty bread. A grilled cheese sandwich on the side is a classic choice. You can also top the soup with croutons or a sprinkle of cheese. Want to spice it up? Add a pinch of red pepper flakes or a splash of hot sauce. You can also mix in different herbs, like thyme or parsley. To make a vegan version, switch heavy cream for coconut cream. This keeps it rich and creamy without dairy. You can also use vegetable broth for a full vegan experience. {{image_2}} You can switch canned tomatoes for fresh ones. Fresh tomatoes create a vibrant taste. Use ripe, juicy tomatoes for the best flavor. If you want a heartier soup, add veggies like carrots or bell peppers. They provide nice texture and nutrition. You can also add protein sources like beans or cooked chicken. This turns your soup into a filling meal. Want to spice things up? Add herbs like thyme or rosemary for a twist. A pinch of chili flakes can add heat. For a cheesy version, mix in shredded cheese or a dollop of cream cheese. These options make the soup richer and creamier. You can adapt this soup for any season. In spring, add peas and asparagus for a fresh taste. Summer calls for diced zucchini and corn. In fall, consider adding roasted pumpkin. For winter, a dash of smoked paprika adds warmth. Pair your soup with a simple salad in spring or crusty bread in winter. These sides enhance the meal and make it special. To keep your soup fresh, let it cool first. Pour the soup into airtight containers. You can also use freezer bags for easy storage. Make sure to leave some space at the top. This allows for expansion when freezing. Label your containers with the date. This helps you track how long it has been stored. When you want to enjoy leftovers, the best method is the stove. Pour the soup into a pot and heat it over low heat. Stir often to prevent sticking. If you want to use a microwave, transfer the soup to a microwave-safe bowl. Heat in short bursts, stirring in between. To keep the soup creamy, avoid boiling it. This will help maintain a rich texture. Freezing is great for long-term storage. Pour the cooled soup into freezer-safe containers. Leave some space for expansion. If using freezer bags, press out as much air as you can. This helps avoid freezer burn. The soup will stay fresh for about three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight before reheating. For the full recipe, refer to the earlier sections. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Just chop about 2 pounds of ripe tomatoes. Cook them for longer to break them down and thicken the soup. How can I make the soup vegan-friendly? To make it vegan, simply swap heavy cream for coconut cream. This gives the soup a rich texture without dairy. What should I do if my soup is too acidic? If the soup tastes too acidic, add a teaspoon of sugar. This balances the flavors. You can also add more cream or broth to dilute it. The soup has about 200 calories per serving. Each serving contains: - 10g fat - 25g carbs - 5g protein For a healthier option, use less oil and add more vegetables. Spinach or carrots blend well and add nutrients. You need a large pot to cook the soup. A cutting board and knife help with prepping the veggies. An immersion blender is best for pureeing the soup. If you don’t have one, a standard blender works too. Choose a sturdy pot that distributes heat evenly for the best results. You learned how to make a delicious homemade tomato basil soup. We covered key ingredients, step-by-step instructions, and helpful tips to enhance your cooking. Whether you want to add spices or try different vegetables, there are plenty of ways to make this soup your own. Remember, you can easily store and reheat leftovers, ensuring nothing goes to waste. Enjoy this comforting soup on any occasion, and feel free to share your own variations. With simple cooking techniques, you can create a dish that warms the heart.

- Homemade Tomato Basil Soup

Satisfy your soup cravings with this Savory Homemade Tomato Basil Soup Delight! This easy recipe brings together fresh tomatoes, aromatic basil, and savory ingredients for a warm, comforting meal perfect for any night. Ideal for cozy dinners or meal prep, you'll love how simple it is to make.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 (28-ounce) can crushed tomatoes

2 cups vegetable broth

1/4 cup fresh basil leaves, roughly chopped

1 tablespoon balsamic vinegar

1 teaspoon sugar (optional, to taste)

1/2 cup heavy cream (or coconut cream for a vegan option)

Instructions
 

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

    Stir in the minced garlic, salt, black pepper, and oregano. Cook for an additional 1-2 minutes until fragrant.

      Add the crushed tomatoes and vegetable broth to the pot. Stir well and bring to a simmer.

        Reduce the heat and let the soup simmer uncovered for 15-20 minutes, allowing the flavors to meld together.

          Stir in the chopped basil, balsamic vinegar, and sugar (if using). Simmer for another 5 minutes.

            Using an immersion blender, puree the soup to your desired consistency (smooth or slightly chunky). Alternatively, transfer the soup to a blender in batches to blend.

              Return the blended soup to the pot and stir in the heavy cream. Heat through for 3-4 minutes, but do not bring to a boil.

                Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

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

                    - Presentation Tips: Serve the soup in warm bowls, drizzled with a bit of olive oil and garnished with fresh basil leaves. Pair it with a slice of crusty bread for a delightful meal.