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To make a great tomato basil soup, you need some key items. Here’s what you will need: - 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 3 cups ripe tomatoes, chopped (or 2 cans of diced tomatoes) - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil (or 1 tablespoon fresh basil, torn) - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream (or coconut cream for dairy-free) - Fresh basil leaves for garnish These ingredients create a smooth, rich soup that is bursting with flavor. The tomatoes offer a natural sweetness, while the basil adds a fresh touch. Olive oil helps cook the onion and garlic, giving your soup a great base. Garnishes can make your soup look even better. Here are a few ideas: - A drizzle of olive oil - Croutons for crunch - A sprinkle of parmesan cheese - Extra fresh basil leaves These extras can elevate your dish and add texture. They also let you customize your bowl, making each serving special. You might not have all the ingredients on hand. Here are some good swaps: - Use canned tomatoes if fresh ones are not available. - Swap heavy cream for coconut cream for a dairy-free option. - Vegetable broth can be replaced with chicken broth for a different taste. These substitutions keep the soup tasty, even if you change a few items. Don't be afraid to experiment; cooking is all about finding what you love! For the full recipe, check out the details above. Gather all your ingredients first. This makes cooking easier. You will need: - 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 3 cups ripe tomatoes, chopped (or 2 cans of diced tomatoes) - 2 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil (or 1 tablespoon fresh basil, torn) - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream (or coconut cream for dairy-free) - Fresh basil leaves for garnish Chop the onion and garlic. If using fresh tomatoes, dice them too. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté it until it turns soft, about 5 minutes. Next, stir in the minced garlic and cook for 1-2 minutes. This step brings out that lovely garlic smell. Now, add your chopped tomatoes or canned tomatoes to the pot. Mix everything well. Pour in the vegetable broth, and add the sugar, dried basil, salt, and black pepper. Stir to combine. Bring the mixture to a gentle boil. Once it boils, lower the heat and let it simmer for 20-25 minutes. This time allows the flavors to mix well. For a smooth texture, use an immersion blender to puree the soup directly in the pot. If you have a regular blender, let the soup cool a bit before blending it in batches. Be careful while blending hot liquids. Once blended, return the pot to low heat. Stir in the heavy cream and heat for another 5 minutes. Do not let it boil again. Taste your soup and add more salt or pepper if needed. Serve it hot, and don’t forget to garnish with fresh basil leaves. This adds a nice touch. For the full recipe, check out the detailed instructions. To make your tomato basil soup even better, try these tips: - Use fresh tomatoes when in season for a sweeter taste. - Roast the tomatoes before adding them to the pot for a deeper flavor. - Add a splash of balsamic vinegar for a tangy kick. - Toss in a pinch of red pepper flakes for some heat. - Experiment with different herbs like oregano or thyme for new flavors. Here are some common mistakes that can hurt your soup: - Don’t skip the onion and garlic; they build a solid flavor base. - Avoid boiling the soup after adding cream; this can cause it to curdle. - Under-seasoning can leave your soup bland; taste as you go. - Don’t rush the cooking time; allow the soup to simmer for the best flavor. When it comes to serving your soup, keep it simple and fun: - Pair it with a crunchy grilled cheese sandwich for a classic combo. - Serve with crusty bread for dipping; it adds texture. - Top with a dollop of sour cream or yogurt for creaminess. - Garnish with fresh basil leaves for a pop of color and flavor. Feel free to check out the Full Recipe for detailed steps and tips! {{image_2}} To make a dairy-free version of this soup, swap heavy cream for coconut cream. Coconut cream gives a rich flavor without any dairy. You can also use almond milk or oat milk, but ensure to adjust the flavor with a pinch of salt. This way, you keep the soup creamy while keeping it dairy-free. For a heartier soup, consider adding protein. You can stir in cooked chicken, turkey, or shrimp. For a vegetarian option, add cooked lentils or chickpeas. This not only boosts nutrition but also makes the soup filling. It’s a simple twist that makes a big difference in your meal. If you like a kick, try making spicy tomato basil soup. Add red pepper flakes or chopped jalapeños when cooking the onions. This will give the soup a nice heat. You can also blend in some roasted red peppers for a smoky flavor. Adjust the spice to suit your taste. Try these variations to find your favorite. Each one offers a new take on the classic easy tomato basil soup. Enjoy experimenting! For the full recipe, check the earlier section. Once your Easy Tomato Basil Soup is cool, store it in an airtight container. It can stay fresh in the fridge for up to five days. Make sure to label your container with the date. This way, you can easily track how long it’s been stored. If you want to keep your soup longer, try freezing it. Use a freezer-safe container or resealable bag. Leave some space at the top, as the soup will expand when it freezes. Your soup can last up to three months in the freezer. To thaw, move it to the fridge overnight or use the defrost setting on your microwave. To reheat, pour the soup into a pot over low heat. Stir gently to avoid sticking. You can also use the microwave. Heat in 30-second intervals, stirring each time. If the soup is too thick, add a splash of vegetable broth or water to get your desired consistency. Enjoy your warm, creamy soup! For more tips, check the Full Recipe. Easy Tomato Basil Soup lasts about four to five days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before putting it in the fridge. Yes, you can make this soup ahead of time. Cook it fully, then cool it down. After that, store it in the fridge for later. Reheat it on the stove when you’re ready. This soup tastes even better the next day! You can serve many things with Tomato Basil Soup. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh garden salad - Crackers or breadsticks These pair well and enhance the meal. Yes, you can make this soup vegan easily. Just swap the heavy cream with coconut cream or any plant-based cream. Also, check your vegetable broth to ensure it’s vegan. This way, everyone can enjoy it! For the full recipe, check the earlier sections. This article covered how to make Easy Tomato Basil Soup, from essential ingredients to serving tips. You learned about the cooking steps, ways to enhance flavors, and variations to try. With simple storage and reheating advice, this soup stays fresh longer. Remember, this dish is versatile. You can switch ingredients or serve it with different sides. Enjoy crafting a warm bowl of comfort that suits your taste! Your soup journey starts now—get cooking!

Easy Tomato Basil Soup

Experience a burst of flavor with this creamy tomato basil soup recipe that's perfect for any occasion! Packed with fresh ingredients and rich in taste, it’s easy to make and sure to impress. Learn how to create this comforting dish in just 35 minutes and enjoy a delightful blend of tomatoes and basil. Click through to explore the full recipe and bring warmth to your table today!
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Ingredients
  

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

3 cups ripe tomatoes, chopped (or 2 cans of diced tomatoes)

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried basil (or 1 tablespoon fresh basil, torn)

1/2 teaspoon salt

1/4 teaspoon black pepper

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

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add the chopped tomatoes (or canned tomatoes) to the pot and mix well.

          Pour in the vegetable broth, then add sugar, dried basil, salt, and black pepper. Stir to combine.

            Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld.

              Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.

                Return the pot to low heat and stir in the heavy cream. Allow to heat through for another 5 minutes, ensuring not to boil.

                  Taste and adjust seasoning with additional salt or pepper if needed.

                    Serve hot, garnished with fresh basil leaves.

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