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To create a rich and tasty creamy tomato basil soup, you need these key items: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves of garlic, minced - 28 ounces canned whole tomatoes, including their juice - 2 cups vegetable broth (low-sodium preferred) - 1 teaspoon granulated sugar - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper, to taste - 1 cup heavy cream or coconut cream (for a dairy-free alternative) - 1/4 cup fresh basil leaves, roughly chopped These ingredients work together to create a smooth and savory flavor. While the soup is delicious on its own, you can elevate it with some fun garnishes: - Homemade or store-bought croutons for crunch - Extra basil leaves for color and zest - A drizzle of olive oil for richness These add-ons can make your soup look and taste even better. Having the right tools makes cooking easier. For this recipe, I suggest: - A large, heavy-bottomed pot for even cooking - An immersion blender for quick and easy blending - A cutting board and sharp knife for prep work - Measuring cups and spoons for accuracy These tools help you create a perfect creamy tomato basil soup. For the full recipe, check out the detailed instructions above. Start by heating 2 tablespoons of extra virgin olive oil in a large pot. You want this on medium heat until it shimmers. Next, add 1 medium onion that you finely diced. Sauté the onion for about 5 minutes. Stir it often until it softens and turns translucent. Then, stir in 3 cloves of minced garlic. Cook this for 1 more minute, stirring constantly. This helps the garlic release its flavor without burning. Now, pour in 28 ounces of canned whole tomatoes, including their juice. Add 2 cups of low-sodium vegetable broth, 1 teaspoon of granulated sugar, and 1 teaspoon of dried oregano. Mix everything well, then bring it to a gentle simmer. Let this cook for 15 to 20 minutes. Stir occasionally so it doesn’t stick to the pot. This time lets all the flavors blend nicely. Once the soup has simmered, it’s time to blend it. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, you can carefully transfer the soup to a countertop blender. Let it cool a bit first to avoid splattering. After blending, return the soup to the pot. Now stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Warm the soup gently over low heat. Stir it often, but don’t let it boil. This keeps the creamy texture just right. Season the soup with sea salt and freshly ground black pepper to taste. Just before serving, stir in 1/4 cup of roughly chopped fresh basil. This adds a bright flavor and beautiful color. Serve the soup in bowls. You can garnish with extra basil leaves and croutons for added crunch. Enjoy this comforting dish that I love to make, from the [Full Recipe](#). To boost flavor, use fresh herbs. Fresh basil adds a bright taste. You can also try adding a splash of balsamic vinegar. This gives a nice depth. For a richer taste, roast your tomatoes before adding them. This brings out their sweetness. One mistake is overcooking the garlic. Cook it just until fragrant. If you burn it, the soup can taste bitter. Another common error is not seasoning properly. Always taste your soup before serving. Adjust the salt and pepper as needed. When sautéing onions, keep the heat medium. This helps them cook evenly. Stir them often to avoid burning. Once they are soft, add garlic. Cook for only a minute. This method builds a great base for your soup. For the full recipe, check out the Creamy Tomato Basil Dream Soup. {{image_4}} If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a nice coconut flavor. You can also use almond milk for a lighter soup. Just remember to adjust the seasoning. A little extra salt may help balance the taste. You can boost the nutrition by adding more veggies. Carrots, bell peppers, or spinach work great. Chop them finely and sauté them with the onions. This adds color and health benefits. You can also add zucchini for a lovely texture. For those who love spice, add crushed red pepper flakes. Start with a pinch and taste as you go. You can also blend in some jalapeños for a bolder kick. This twist makes the soup exciting. It pairs well with a slice of crusty bread. Try these variations to make the soup your own. For the full recipe, check the link above! To store your creamy tomato basil soup, first let it cool down. Then, pour it into an airtight container. Keep it in the fridge for up to three days. Label the container with the date. This way, you know when to eat it. You can freeze this soup for later. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can last up to three months in the freezer. When ready to enjoy, move it to the fridge overnight to thaw. When you want to reheat the soup, do it gently. Pour it into a pot and warm it over low heat. Stir often to prevent sticking. If the soup is thick, add a splash of vegetable broth or water to thin it. This keeps it creamy and delicious. For a quick option, use the microwave. Heat it in short bursts, stirring in between. Enjoy your soup warm and fresh! You can find the full recipe to make this delicious soup right here. Yes, you can use fresh tomatoes. Use about 2 pounds of ripe tomatoes. First, score the tomatoes and blanch them in boiling water for a minute. Then, place them in cold water to peel easily. After that, chop them up and add them to your pot. The flavor will be bright and fresh, perfect for this soup. If you want a dairy-free option, use coconut cream. It gives a rich, creamy texture. You can also try cashew cream. Simply blend soaked cashews with water until smooth. This will add a nice flavor without dairy. The soup will last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. This way, you keep it fresh for your next meal. To make it vegan, you simply need to swap out the heavy cream for coconut cream or cashew cream. The rest of the ingredients are already vegan-friendly. This way, everyone can enjoy the delicious flavors. Tomato basil soup goes well with many dishes. Here are some great options: - Grilled cheese sandwiches - Garlic bread - Fresh salad with greens - Crispy croutons on top of the soup These sides will make your meal even better! For the full recipe, check out the [Full Recipe]. This blog post covered making creamy tomato basil soup from start to finish. We explored essential ingredients, tools, and step-by-step instructions for a tasty meal. I shared tips to avoid common mistakes and variations for different diets. Now you can cook this soup with confidence. Enjoy your flavorful dish and impress your friends and family!

Creamy Tomato Basil Soup

Indulge in a bowl of creamy tomato basil dream soup, the perfect comfort food for any occasion! This delightful recipe combines rich tomatoes, fragrant basil, and a creamy texture that warms the soul. In just 35 minutes, you can create a delicious meal that’s sure to impress. Ready to elevate your soup game? Click through to explore the full recipe and enjoy a cozy, hearty dish that everyone will love!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves of garlic, minced

28 ounces canned whole tomatoes, including their juice

2 cups vegetable broth (low-sodium preferred)

1 teaspoon granulated sugar

1 teaspoon dried oregano

Sea salt and freshly ground black pepper, to taste

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

1/4 cup fresh basil leaves, roughly chopped

Optional: Homemade or store-bought croutons for garnish

Instructions
 

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering.

    Add the finely diced onion and sauté for approximately 5 minutes, stirring occasionally, until the onion is softened and translucent.

      Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent burning and to release its aromatic flavor.

        Pour in the canned whole tomatoes (along with their juice), the vegetable broth, sugar, and dried oregano. Mix everything together thoroughly and bring the mixture to a gentle simmer.

          Allow the soup to simmer for 15-20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom, allowing the flavors to meld beautifully.

            Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender; just allow it to cool slightly before blending to avoid splattering.

              Return the blended soup to the pot and stir in the heavy cream or coconut cream. Warm the soup gently over low heat, stirring frequently, and avoid boiling to preserve a silky texture.

                Season with sea salt and freshly ground black pepper to taste. Stir in the freshly chopped basil just before serving to retain its vibrant flavor and color.

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

                    - Presentation Tips: Serve the soup in individual bowls, garnishing each with a few fresh basil leaves and a sprinkle of croutons for an extra crunch that complements the creaminess of the soup. Enjoy the comforting warmth!