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- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 2 cans (14 oz each) fire-roasted diced tomatoes - 4 cups vegetable broth - 1 tablespoon sugar (optional, to balance acidity) - 1 teaspoon dried basil - 1 cup heavy cream (or use coconut cream for a dairy-free option) - 1/4 cup fresh basil leaves, finely chopped - Sea salt and freshly ground black pepper to taste - Croutons and whole fresh basil leaves for garnish You can add more depth to your soup. Consider using: - A pinch of red pepper flakes for heat - A squeeze of lemon for brightness - A dash of balsamic vinegar for tang To make this soup, gather these tools: - A large, heavy-bottomed pot - A wooden spoon for stirring - An immersion blender or countertop blender - Measuring cups and spoons - A knife and cutting board for prep This tasty soup is easy to make. With these ingredients and tools, you'll create a dish that warms the soul. For detailed cooking steps, check out the Full Recipe. First, gather all your ingredients. You need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 2 cans (14 oz each) fire-roasted diced tomatoes - 4 cups vegetable broth - 1 tablespoon sugar (optional) - 1 teaspoon dried basil - 1 cup heavy cream - 1/4 cup fresh basil leaves, finely chopped - Sea salt and black pepper Make sure to have a large, heavy-bottomed pot ready. This pot will help cook the soup evenly. 1. Heat the olive oil in the pot over medium heat until it shimmers. 2. Add the chopped onion. Sauté for about 5 minutes until it softens and turns translucent. 3. Next, stir in the minced garlic and diced carrot. Cook them for another 3 minutes. You want the garlic to smell great and the carrot to soften. 4. Pour in the fire-roasted diced tomatoes and their juices. Add the vegetable broth next. If you like, sprinkle in the sugar. This helps balance the tomato’s acidity. Stir in the dried basil. Bring the mix to a gentle boil. 5. Once it boils, reduce the heat to low. Let the soup simmer uncovered for about 20 minutes. 6. Take the pot off the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer it to a blender in batches. Blend until creamy. 7. Return the pot to low heat. Slowly stir in the heavy cream. Warm the soup for 5 minutes. Don’t let it boil, or the cream can lose its charm. 8. Finally, mix in the fresh basil leaves. Season the soup with sea salt and black pepper. Taste and adjust as you like. Ladle the soup into bowls. For a lovely touch, top each bowl with croutons and a few fresh basil leaves. This makes your dish look inviting and adds extra flavor. Enjoy every spoonful of this creamy delight! To get a creamy soup, you need to blend it well. Use an immersion blender for a smooth finish. If you don't have one, blend in batches in a regular blender. Adding heavy cream at the end gives it a rich taste. Heat the soup gently after adding cream. This keeps it creamy and avoids curdling. One common mistake is boiling the soup after adding cream. This can cause the cream to separate. Another mistake is not blending enough. A chunky soup will not feel creamy. Also, skip the salt until the end. This helps you control the flavor better. Lastly, don’t rush the simmering time. Letting it simmer allows all flavors to blend. Presentation makes your soup inviting. Use deep bowls to show off the color. Add croutons for crunch and texture. A few whole basil leaves add a fresh look. Drizzle a little cream in a swirl for flair. Serve with a slice of crusty bread to complete the meal. Enjoy the delight of a beautifully served dish! {{image_4}} If you want to make this soup dairy-free, you can use coconut cream instead of heavy cream. Coconut cream adds a rich flavor and keeps it creamy. You can also try almond milk or cashew cream for a lighter option. These swaps keep the soup flavorful and smooth while making it vegan-friendly. To give your soup a kick, add red pepper flakes or a dash of hot sauce. Start with a small amount, then taste and adjust. You can also blend in fresh jalapeños for a unique twist. This helps balance the tomato flavor with some heat, making each bite exciting. In summer, use fresh tomatoes instead of canned. Just roast them for extra flavor. In fall, add roasted butternut squash for a sweet touch. You can also toss in fresh spinach or kale for a nutrient boost. These seasonal changes keep the soup fresh and exciting all year round. After you make the soup, let it cool completely. Pour the soup into a clean container. Make sure it has a tight lid. Store it in the fridge for up to five days. This keeps the soup fresh. If you want to save it longer, consider freezing. To freeze the soup, use freezer-safe containers. Leave some space at the top for the soup to expand. You can also use ice cube trays for small portions. Once frozen, store the cubes in a zip-top bag. This way, you can use just what you need. The soup can last up to three months in the freezer. When it's time to eat, gently reheat the soup. You can do this on the stove or in the microwave. If using the stove, heat it on low. Stir often to keep it smooth. If you find it too thick, add a splash of vegetable broth or water. This helps bring back its creamy texture. Enjoy your warm bowl of soup! You can serve many things with creamy tomato basil soup. A classic grilled cheese sandwich pairs well. The crispy bread and cheesy goodness match the soup's creaminess. You might also try a fresh garden salad. This adds crunch and brightness to your meal. For a heartier option, consider a slice of crusty bread. Dipping it into the soup brings joy. Creamy tomato basil soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This will keep it fresh for longer. If you want to enjoy it later, label the container with the date. Yes, you can use fresh tomatoes instead of canned. Choose ripe tomatoes for the best flavor. You will need about 2 pounds of fresh tomatoes. Peel and chop them before adding to the pot. Keep in mind, fresh tomatoes may require longer cooking time. For the complete guide, check out the Full Recipe. It includes all the steps to make this delicious soup from scratch. We covered how to make a rich and tasty creamy tomato basil soup. You learned about key ingredients and helpful tools. I shared tips for the best texture and ways to avoid mistakes. We also explored fun variations and how to store leftovers. Remember, cooking is about enjoying your time. Use fresh ingredients and make it your own. Transform your kitchen into a place of flavor and warmth with this simple recipe. Your delicious soup awaits!

Creamy Tomato Basil Soup

Savor the rich flavors of this Heavenly Creamy Tomato Basil Soup that will warm your heart and delight your taste buds. This easy recipe combines fire-roasted tomatoes, fresh basil, and creamy goodness to create a perfect bowl of comfort. Whether you're enjoying it on a chilly day or serving it at a gathering, this soup is sure to impress. Click through to discover the full recipe and indulge in a taste of heaven!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium carrot, diced

2 cans (14 oz each) fire-roasted diced tomatoes

4 cups vegetable broth

1 tablespoon sugar (optional, to balance acidity)

1 teaspoon dried basil

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

1/4 cup fresh basil leaves, finely chopped

Sea salt and freshly ground black pepper to taste

Croutons and whole fresh basil leaves for garnish

Instructions
 

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for approximately 5 minutes, stirring occasionally, until the onion is softened and translucent.

    Incorporate the minced garlic and diced carrot into the pot, continuing to cook for another 3 minutes until the garlic becomes fragrant and the carrot begins to soften.

      Pour in the fire-roasted diced tomatoes along with their juices, followed by the vegetable broth. If desired, add the sugar to help balance the acidity of the tomatoes. Stir in the dried basil, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow the soup to simmer uncovered for about 20 minutes.

        Carefully remove the pot from the heat. Using an immersion blender, puree the soup until it reaches a velvety smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender and blend carefully.

          Return the pot to low heat and gently stir in the heavy cream. Warm the soup for an additional 5 minutes, being careful not to let it boil to preserve the creaminess.

            Stir in the freshly chopped basil leaves and season the soup with sea salt and freshly ground black pepper to taste. Adjust seasoning as desired.

              Once ready, ladle the soup into bowls. Top each serving with a handful of croutons and a few whole fresh basil leaves for an inviting presentation.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6