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To make this One-Pot Creamy Tomato Basil Soup, you need the following: - 2 tablespoons olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 1 teaspoon ground black pepper - 1 teaspoon salt - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 tablespoon sugar - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Fresh basil leaves for garnish - Crusty bread for serving (optional) Fresh ingredients make a big difference in flavor. Using ripe tomatoes and fresh herbs elevates the soup. Fresh basil adds a lovely aroma and taste that dried herbs can’t match. I always recommend sourcing the best ingredients you can find. You can customize this soup to your liking. Here are some options: - Add a pinch of red pepper flakes for heat. - Incorporate a carrot or celery for extra flavor. - Use nutritional yeast for a cheesy flavor in vegan versions. If you want a vegan soup, swap heavy cream for coconut cream. You can also use vegetable broth instead of chicken broth. These choices keep the soup rich while meeting dietary needs. Feel free to get creative and make it your own! {{ingredient_image_1}} Start by gathering your ingredients. This makes cooking smooth and fun. Chop one medium onion into small pieces. Mince four cloves of garlic. Set these aside. Heat two tablespoons of olive oil in a large pot over medium heat. When the oil is ready, add the chopped onion. Sauté the onion for about 5 to 7 minutes until it becomes soft and clear. Then, stir in the minced garlic, one teaspoon of ground black pepper, and one teaspoon of salt. Cook this mix for one more minute until it smells great. Now it’s time to add the main ingredients. Pour in one 28-ounce can of crushed tomatoes and two cups of vegetable broth. Don’t forget to add one tablespoon of sugar to balance the acidity. Add one teaspoon of dried oregano, and stir everything well. Bring the mix to a gentle simmer. Cover the pot and let it cook for about 15 to 20 minutes. This allows all the flavors to come together nicely. After simmering, take the pot off the heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully pour the soup into a regular blender in batches. Blend until smooth, then return it to the pot. Stir in one cup of heavy cream or coconut cream for a vegan option. Add one cup of chopped fresh basil as well. Heat the soup gently until it’s warm. Taste it and adjust the salt or pepper if needed. When you serve the soup, garnish it with fresh basil leaves on top. This adds a nice touch! For a complete meal, enjoy the soup with crusty bread on the side. The bread is perfect for dipping into the creamy soup. To make your soup taste great, balance the acidity. Use a bit of sugar. It takes away the tartness from the tomatoes. Taste often. Adjust salt and pepper as needed. Fresh herbs like basil boost flavor too. When you add them, do it near the end. Fresh basil adds a bright taste. To get that perfect creamy texture, add your cream slowly. Stir it well into the hot soup. If you want a lighter option, try coconut cream. It's a great vegan alternative and still gives a nice creaminess. You can also use cashew cream or blended silken tofu for a different twist. These options keep your soup rich without dairy. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality tomatoes will elevate the flavor of your soup significantly. Opt for organic tomatoes if possible for the best taste. Adjusting Creaminess: For a lighter version, you can replace heavy cream with half-and-half or a plant-based milk. Adjust the seasoning accordingly to maintain flavor. Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving to preserve the creaminess. Garnish for Presentation: A drizzle of olive oil and a sprinkle of freshly cracked pepper on top before serving can add a beautiful finishing touch and enhance the flavors. {{image_2}} You can make this soup even better by adding more ingredients. Here are some ideas: - Vegetables: Try adding carrots, spinach, or bell peppers for extra color and nutrition. - Proteins: Cooked chicken or diced tofu can make the soup heartier. - Herbs and Spices: Fresh thyme or a pinch of red pepper flakes can add great flavor. These simple add-ins let you customize the soup to your taste. Feel free to experiment! Making this soup fit your diet is easy. Here are some options: - Low-Carb or Keto: Skip the sugar and use less broth to keep carbs low. Add cauliflower for texture instead of pasta or rice. - Dairy-Free Options: Use coconut cream instead of heavy cream for a vegan version. Almond milk works too. These changes help you enjoy the soup while sticking to your diet needs. Store your leftover soup in an airtight container. Let the soup cool first. It will stay fresh in the fridge for up to four days. Always label the container with the date. This helps you keep track of how long it’s been there. When you’re ready to eat, just reheat it on the stove. Stir often to heat evenly. If it thickens, add a splash of broth or water. To freeze your soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When you want to eat it, transfer the soup to the fridge to thaw overnight. To reheat, gently warm it on the stove. Stir it often to keep the texture smooth. If the soup seems watery after freezing, you can blend it again. This helps restore its creamy texture. For the best flavor, add fresh basil just before serving. To make this soup vegan, swap out the heavy cream. Use coconut cream for a rich texture. You can also use any plant-based cream. For the broth, choose vegetable broth instead of chicken broth. This keeps the soup creamy and flavorful while fitting a vegan diet. Yes, you can use fresh tomatoes! Start with about 2 pounds of ripe tomatoes. First, blanch them in boiling water for 30 seconds, then transfer them to ice water. Peel off the skins and chop them. Add the fresh tomatoes to the pot after sautéing the onion and garlic. Cook them down until soft, then blend as usual. Fresh tomatoes will give a bright flavor. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. If you want to keep it longer, consider freezing it. Now you understand how to make delicious soup from scratch. We covered the key ingredients and their role in flavor. You learned step-by-step instructions for preparation, cooking, and serving. Plus, we explored tips for enhancing taste and achieving creamy textures. Variations let you customize to your diet. Finally, we shared storage advice for leftovers. With this knowledge, you can create a soup that suits your taste and needs. Enjoy your cooking journey!

One-Pot Creamy Tomato Basil Delight

A rich and creamy tomato soup infused with fresh basil, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 28 oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish
  • Crusty bread for serving (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  • Stir in the minced garlic, ground black pepper, and salt, cooking for an additional minute until fragrant.
  • Pour the crushed tomatoes and vegetable broth into the pot. Add the sugar and dried oregano, stirring to combine.
  • Bring the mixture to a simmer, cover, and let it cook for 15-20 minutes, allowing the flavors to meld together.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  • Stir in the heavy cream and the chopped fresh basil. Heat the soup gently until warmed through.
  • Taste and adjust the seasoning if necessary.
  • Serve hot, garnished with fresh basil leaves. Enjoy with crusty bread if desired.

Notes

For a vegan alternative, use coconut cream.
Keyword basil, creamy, soup, tomato, vegetarian