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- Olive oil, onion, garlic, carrot - Crushed tomatoes and vegetable broth - Heavy cream or coconut cream and basil For this creamy tomato basil soup, I focus on fresh, simple ingredients. Each one plays a key role in building flavor. - Sugar, balsamic vinegar, salt, and pepper - Croutons and additional basil for garnish These optional ingredients add depth and balance. A little sugar can cut the acidity of the tomatoes. Balsamic vinegar gives a nice, sweet-tart kick. Croutons add crunch and extra flavor. - Choosing the best tomatoes - Using fresh versus dried basil For tomatoes, I recommend San Marzano. They are sweet and rich. If you can, use fresh basil instead of dried. Fresh basil offers a bright, vibrant flavor that transforms the soup. When you gather these ingredients, think about quality. Good ingredients lead to a tasty dish. If you want to dive deeper into creating this soup, check the Full Recipe. 1. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely diced, and sauté for about 5 minutes. The onion should turn soft and clear. 3. Stir in 3 cloves of minced garlic and 1 medium carrot, peeled and chopped. Cook for another 3 minutes. Stir often to enjoy the lovely smell. 4. Pour in 1 can of crushed tomatoes and 2 cups of low-sodium vegetable broth. Stir well. 5. Turn the heat up until it gently simmers. Let it cook uncovered for about 15 minutes. This lets the flavors come together. 1. After simmering, use an immersion blender to purée the soup until smooth. You can also use a countertop blender for this step. 2. Once puréed, return the soup to the pot. Lower the heat to a gentle simmer. 3. Stir in 1 cup of heavy cream or coconut cream, 1 teaspoon of granulated sugar, and 1 tablespoon of balsamic vinegar. Let this mix simmer for another 5 minutes, stirring now and then. 4. Finally, add 1 cup of roughly chopped fresh basil. Season with sea salt and freshly cracked black pepper to taste. Stir it all well. 1. To serve, ladle the soup into warm bowls. 2. Top each bowl with croutons and extra basil leaves. This adds a nice touch to your dish. 3. Enjoy your creamy tomato basil soup hot. It’s perfect for a cozy meal! For the complete preparation, refer to the Full Recipe. To make your soup taste great, balance the acidity with sugar and vinegar. A teaspoon of sugar helps cut the tang of the tomatoes. Adding balsamic vinegar brings depth and a hint of sweetness. Adjust creaminess by using less cream or adding more if you want a richer taste. When blending the soup, I prefer an immersion blender. It makes for easy cleanup and keeps the soup in the pot. If you use a countertop blender, work in batches. Always blend until smooth. For the perfect simmer, keep the heat low. This allows the flavors to meld well without boiling. Serve your soup hot for the best experience. Preheat your bowls to keep the soup warm longer. Ladle the soup in and add croutons for crunch and extra basil for color. Enjoy this warm, comforting dish straight away for the best flavor and texture. {{image_4}} For those who want a dairy-free soup, coconut cream works great. It adds a rich, creamy texture without milk. You can swap heavy cream with one cup of coconut cream. This change makes the soup lighter and still tasty. If you're gluten-free, you can thicken the soup with cornstarch. Mix one tablespoon of cornstarch with a bit of cold water. Stir this mix into the soup when it's simmering. This will help achieve that perfect thickness. To spice things up, add red pepper flakes. A pinch or two will enhance the heat without overpowering the soup. Just remember to taste as you go! You can also add proteins like cooked chicken or beans. This will make the soup more filling. Shredded chicken adds a nice texture, while beans add protein and fiber. Using roasted tomatoes gives the soup a sweet, smoky flavor. You can roast fresh tomatoes at 400°F for about 30 minutes before adding them to the soup. This step adds depth to your dish. If you prefer fresh tomatoes, use about two pounds. Chop them up and add them with the broth. This creates a lighter taste, perfect for a warm day. For even more ideas, check out the Full Recipe for Creamy Tomato Basil Bliss. To keep your creamy tomato basil soup fresh, store it in an airtight container. Make sure it cools down first before sealing. Place the container in the fridge. It will stay good for about three to four days. If you want to keep it longer, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date. When you are ready to enjoy your soup again, reheating is simple. You can use a pot on the stove or the microwave. If using the stove, heat it over low to medium heat. Stir often to keep it creamy. For microwave reheating, use a microwave-safe bowl. Heat in short bursts, stirring in between. If you freeze it, thaw it overnight in the fridge before reheating. This helps restore its creamy texture. If it seems a bit thick, add a splash of water or broth while heating. In the fridge, your soup lasts about three to four days. If it has been in the freezer, it can last up to three months. Always check for odd smells or changes in color before eating. If anything seems off, it’s best to toss it out. Trust your senses—better safe than sorry! Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, cook the soup fully and cool it down. Store it in an airtight container in the fridge. When ready to eat, just reheat it on the stove. Stir well to keep the texture creamy. If it thickens too much, add a little broth or water to thin it out. This soup pairs well with many dishes. Here are some tasty options: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - A side of garlic bread These sides add texture and flavor, making your meal even better. Yes, you can create a vegan version easily. Simply replace the heavy cream with coconut cream or cashew cream. Use vegetable broth as your base, and stick with fresh veggies. These swaps keep the soup rich and flavorful without any dairy. To change the spice level, you have a few options. For more heat, add red pepper flakes or a dash of hot sauce. If you prefer it milder, skip the spices or add a little extra cream. You can also balance flavors with a bit of sugar if it gets too spicy. You now have a solid understanding of Creamy Tomato Basil Soup. We covered key ingredients, cooking steps, and ways to enhance the flavor. Remember, using fresh ingredients really matters. Try different variations to find what you love best. Store it right for later meals or impress guests with the perfect serving. Enjoy experimenting with flavors, textures, and dietary options. Your journey to mastering this dish starts today!

Creamy Tomato Basil Soup

Indulge in the rich flavors of Creamy Tomato Basil Bliss with this easy and delicious recipe! Perfect for a comforting meal, this soup combines roasted tomatoes, fresh basil, and a touch of cream for an irresistible blend. Follow simple steps to create a smooth and savory delight that’s ready in just 35 minutes. Dive into this recipe and warm your soul today—click through to uncover the secret to the best tomato basil soup you'll ever make!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 medium carrot, peeled and chopped

1 can (28 oz) crushed tomatoes (preferably San Marzano)

2 cups vegetable broth (low-sodium)

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

1 teaspoon granulated sugar

1 tablespoon balsamic vinegar

1 cup fresh basil leaves, roughly chopped

Sea salt and freshly cracked black pepper to taste

Croutons and extra basil for garnish

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once warm, add the finely diced onion. Sauté for about 5 minutes until the onion becomes translucent and tender.

    Next, stir in the minced garlic and chopped carrot. Continue to cook for an additional 3 minutes, stirring frequently to release the fragrant aromas.

      Pour in the crushed tomatoes along with the vegetable broth, stirring well to combine the ingredients. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15 minutes, enabling the flavors to meld beautifully.

        After simmering, use an immersion blender to purée the soup until it reaches a smooth consistency. If you prefer, you can carefully transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot.

          Lower the heat to a gentle simmer, then stir in the heavy cream (or coconut cream), granulated sugar, and balsamic vinegar. Let this simmer for an additional 5 minutes, stirring occasionally to combine all flavors.

            Add the chopped fresh basil to the pot, seasoning the soup with sea salt and freshly cracked black pepper to taste. Give it a final vigorous stir before removing the pot from the heat.

              To serve, ladle the soup into warm bowls and garnish generously with croutons and extra basil leaves, adding a vibrant touch to your dish. Enjoy hot!

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