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To make a rich and tasty One-Pot Creamy Tomato Basil Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon freshly ground black pepper - 1 teaspoon sea salt - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 tablespoon sugar (to balance acidity) - 1 cup heavy cream (or coconut cream for a vegan alternative) - 1 cup fresh basil leaves, roughly chopped - 1 teaspoon dried oregano - Extra fresh basil leaves for garnish - Crusty bread for serving (optional but recommended) Each ingredient plays a role in creating layers of flavor. The crushed tomatoes give the soup its base, while the cream adds richness. Fresh basil brings a bright, herbal note that lifts the dish. I suggest using olive oil for this recipe. It has a lovely flavor that enhances the taste of your soup. You can also use avocado oil as an alternative. Both oils are great for sautéing the onion and garlic, helping to build a solid flavor foundation for your soup. For garnishes, I recommend using extra fresh basil leaves. They add color and a burst of flavor to each bowl. You can also sprinkle some freshly ground black pepper on top for an added kick. To make your meal even better, serve the soup with crusty bread. It’s perfect for dipping and soaking up all the creamy goodness. Enjoying the soup with bread makes it a comforting meal. {{ingredient_image_2}} First, gather your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon freshly ground black pepper - 1 teaspoon sea salt - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 1 tablespoon sugar - 1 cup heavy cream (or coconut cream) - 1 cup fresh basil leaves, roughly chopped - 1 teaspoon dried oregano - Extra fresh basil leaves for garnish - Crusty bread for serving (optional) Chop the onion and mince the garlic. This makes it easy to add them to the pot. Next, heat the olive oil in a large pot over medium heat. Wait until it shimmers before adding the onion. Cook the onion for about 5-7 minutes. You want it soft and clear. Then, stir in the garlic, black pepper, and sea salt. Cook for one more minute. This step fills your kitchen with a lovely aroma. Now, pour in the crushed tomatoes and vegetable broth. Add the sugar and dried oregano. Mix everything together. Turn up the heat until the mixture simmers. Cover the pot and let it cook for 15-20 minutes. This helps all the flavors blend well. After the soup has simmered, take it off the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have that, carefully move the soup to a regular blender in batches. Once smooth, return it to the pot. Then, stir in the heavy cream or coconut cream and the chopped basil. Heat it gently again, but do not let it boil. Taste your soup. If you need more salt or pepper, add it now. Serve your soup hot, garnished with fresh basil leaves. Enjoy it with crusty bread for a nice touch! To enhance the taste of your One-Pot Creamy Tomato Basil Soup, focus on fresh ingredients. Using fresh basil will give a brighter flavor. Also, add a pinch of sugar. It helps balance the tangy tomatoes. If you want more depth, try adding a splash of balsamic vinegar at the end. It adds a nice kick! The soup's texture is key to its charm. If your soup is too thick, add more vegetable broth. For a creamier soup, increase the heavy cream or coconut cream. Blend until smooth for the best results. Remember, you can always adjust the thickness after blending. Just heat it gently to warm through. Avoid using low-quality canned tomatoes. They can ruin the soup's flavor. Also, do not skip sautéing the onions and garlic. This step builds the soup's base and adds depth. Remember to blend the soup well. Lumpy soup can distract from the creamy texture. Finally, taste as you go! Adjust salt and pepper to suit your taste. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and quality tomatoes for the best flavor. Fresh ingredients can elevate the taste of your dish significantly. Balance the Acidity: If your tomatoes are particularly acidic, adjusting the sugar is key. Start with a small amount and taste as you go to achieve a balanced flavor. Blending Techniques: For a smoother texture, ensure you blend the soup thoroughly. An immersion blender makes this easy, but if using a countertop blender, allow the soup to cool slightly to avoid splatters. Serving Suggestions: Serve the soup with a drizzle of olive oil or a sprinkle of Parmesan cheese for added richness. Crusty bread is perfect for dipping! {{image_4}} To make this soup vegan, swap out the heavy cream for coconut cream. Coconut cream gives a rich flavor without dairy. You can also use almond milk or cashew cream for a lighter option. Both of these choices keep the soup creamy and delicious. If you want to boost the protein, add cooked beans or lentils. Chickpeas or white beans work great in this soup. You can also stir in some cooked quinoa for a hearty touch. If you prefer meat, shredded chicken or sausage can make this dish more filling. Imagine using roasted red peppers for a smoky flavor. You could blend in some spinach or kale for added greens. Instead of dried oregano, try thyme or basil for a fresh twist. These swaps can change the taste and keep things exciting. To store your One-Pot Creamy Tomato Basil Soup, let it cool first. Transfer it to an airtight container. Keep it in the fridge for up to four days. This helps keep the flavors fresh and vibrant. When ready to eat, just take it out and reheat. If you want to save some soup for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready, thaw it in the fridge overnight before reheating. Reheating is simple. Pour the soup into a pot and heat over medium heat. Stir often to ensure it warms evenly. If it seems too thick, add a splash of vegetable broth or water. You want it hot and creamy again. Once warmed, serve it with fresh basil on top for a tasty touch. To add heat to your soup, you have a few easy options. You can add red pepper flakes to the pot while cooking. Start with a pinch and taste as you go. If you like it hotter, add more. Another option is to stir in diced jalapeños or other fresh chili peppers. You can also use spicy diced tomatoes if you want a quick boost. Yes, you can use fresh tomatoes! If you prefer fresh tomatoes, use about 2 pounds. First, blanch them in hot water for easy peeling. Then, chop the tomatoes and cook them down until soft. This will enhance the flavor and give your soup a fresh taste. Remember to add extra broth to keep the soup from getting too thick. This soup pairs well with many tasty sides. Crusty bread is a classic choice for dipping. You can also serve it with a fresh salad or a grilled cheese sandwich for a cozy meal. For a fun twist, try it with homemade croutons or garlic bread. These sides will complement the soup's rich flavor perfectly. In this article, we explored how to make a delicious creamy tomato basil soup. We covered key ingredients, cooking instructions, and tips to improve flavor. You learned about variations, storage methods, and answered common FAQs. This soup is easy to make and fun to enjoy. With every bowl, you can impress your family and friends. So gather your ingredients and start cooking. You will love the results!

One-Pot Creamy Tomato Basil Delight

A rich and creamy tomato soup infused with fresh basil, perfect for a comforting 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 350 kcal

Ingredients
  

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

Instructions
 

  • In a large pot, heat the olive oil over medium heat until shimmering.
  • Add the finely chopped onion and sauté for about 5-7 minutes, or until the onions are soft and translucent.
  • Stir in the minced garlic, freshly ground black pepper, and sea salt. Continue to cook for another minute until the garlic is fragrant and slightly golden.
  • Pour in the crushed tomatoes and vegetable broth. Add the tablespoon of sugar and dried oregano. Stir well to combine all the ingredients thoroughly.
  • Increase the heat to bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid and let it cook for 15-20 minutes, allowing the flavors to blend beautifully.
  • After cooking, remove the pot from the heat. Using an immersion blender, puree the soup until it's completely smooth. If an immersion blender is unavailable, carefully transfer the soup in batches to a countertop blender and blend until smooth before returning it to the pot.
  • Stir in the heavy cream (or coconut cream, if using), along with the roughly chopped fresh basil. Gently heat the soup again until it's warmed through, ensuring it doesn’t boil.
  • Taste your delicious creation and adjust the seasoning if needed, adding more salt or pepper to suit your palate.
  • Serve the soup hot, garnishing each bowl with a few extra fresh basil leaves. Pair with crusty bread for a delightful dipping experience.

Notes

For a vegan alternative, use coconut cream instead of heavy cream.
Keyword basil, creamy, one-pot, soup, tomato