Creamy Tomato Basil Soup Simple and Tasty Recipe

ByEdith
To make creamy tomato basil soup, you will need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 oz each) crushed tomatoes - 1 cup vegetable broth - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut milk - 1/2 cup fresh basil leaves, roughly chopped - Sea salt and freshly ground black pepper to taste - A pinch of red pepper flakes (optional) These ingredients create a rich and smooth soup full of flavor. The crushed tomatoes give it a vibrant color and tangy taste. The heavy cream or coconut milk adds a creamy texture that elevates the dish. You can add a few optional ingredients to boost the flavor: - A splash of balsamic vinegar for depth - Grated Parmesan cheese for a savory touch - A teaspoon of dried oregano or thyme for aromatic notes These additions can make your soup even more delightful. Feel free to experiment with these flavors to find your perfect blend. If you have dietary needs, don’t worry! Here are some easy substitutions: - Use olive oil instead of butter for a vegan option. - Swap heavy cream for coconut milk to keep it dairy-free. - Replace sugar with maple syrup for a natural sweetener. These swaps maintain the delicious taste while catering to your preferences. Enjoy crafting a creamy tomato basil soup that fits your diet! To start, gather your ingredients. You'll need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, cream, basil, salt, black pepper, and red pepper flakes. Heat the olive oil in a large saucepan over medium heat. Once it shimmers, add your finely chopped onion. Sauté the onion for about 5 to 7 minutes until it becomes soft and clear. Then, add the minced garlic and cook it for 1 to 2 minutes. Be careful not to let it burn; you want it fragrant, not charred. Next, stir in the crushed tomatoes and vegetable broth. If you like your soup a bit sweet, add that teaspoon of sugar now. It balances the tomatoes' acidity well. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about 15 to 20 minutes. This step helps the flavors mix nicely. After simmering, you want a smooth soup. An immersion blender works best for this. If you don’t have one, a countertop blender is fine. Just be sure to blend in batches if needed. Aim for a silky, smooth texture. If you prefer a chunkier soup, blend less. Once blended, return the soup to the pot over low heat. Stir in the heavy cream or coconut milk. Mix well until it warms up, but don’t let it boil. Add the chopped basil and season with salt, black pepper, and red pepper flakes if you want some heat. Stir everything together. Allow the soup to simmer for 5 more minutes for the best flavor. Taste it, and adjust the seasoning if needed. For the complete recipe, check the [Full Recipe]. You can make this soup your own with easy tweaks. Try adding roasted red peppers for a sweet twist. If you like a spicy kick, toss in more red pepper flakes. Want a richer flavor? Add a dash of balsamic vinegar. You can also swap out the basil for fresh oregano or thyme to experiment with new tastes. Many cooks make simple errors. One mistake is not sautéing the onion long enough. Make sure it’s soft and translucent for the best flavor. Another error is blending the soup too early. Let it simmer first to develop a deep taste. Lastly, don't skip the salt. It enhances all the flavors in your soup. Presentation counts! Serve your soup in warm bowls to keep it hot. Drizzle a little olive oil on top for shine. Add extra basil leaves for color. A sprinkle of red pepper flakes adds flair. Pair the soup with crusty bread for a lovely meal. For the full recipe, check out the Creamy Tomato Basil Bliss section. {{image_4}} You can easily make this creamy tomato basil soup vegan. Swap the heavy cream for coconut milk. Coconut milk adds a nice creaminess without dairy. You can also use cashew cream for a nutty flavor. Just soak cashews in water, blend, and add to your soup. This keeps it rich and smooth. Want to make your soup heartier? You can add proteins. Cooked lentils are a great choice. They blend well and add fiber. You can also add chickpeas for a nutty bite. If you prefer animal protein, try shredded chicken or cooked sausage. Just stir them in after blending the soup. Get creative with flavors! Add a splash of balsamic vinegar for depth. Fresh herbs like parsley or thyme can brighten the taste. You can also use sun-dried tomatoes for a richer tomato flavor. If you like heat, toss in some diced jalapeños or more red pepper flakes. Don’t forget to check the [Full Recipe] for more ideas! To keep your creamy tomato basil soup fresh, store it in an airtight container. Make sure the soup cools to room temperature before sealing. This helps prevent condensation inside the container. You can store it in the fridge for up to 4 days. When you reheat your soup, do it slowly over low heat. Stir often to avoid sticking. If the soup thickens too much, add a splash of vegetable broth or water. This helps restore its creamy texture. Always taste before serving to adjust seasoning if needed. You can freeze creamy tomato basil soup for up to 3 months. Use freezer-safe containers or bags. Leave some space at the top of the container for expansion. Thaw the soup overnight in the fridge before reheating. This gives the flavors time to blend again. Enjoy the soup later with minimal fuss! For the full recipe, check out the ingredients and steps in the earlier sections. You can enjoy this soup with many sides. Crusty bread or warm baguette makes a great choice. A simple green salad adds freshness and crunch. Grilled cheese sandwiches are classic and delicious. You can also try a side of roasted vegetables for extra flavor. Yes, you can prepare this soup ahead of time. Make the soup and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just remember to reheat it gently before serving. To change the spice level, add red pepper flakes to the soup. Start with a pinch, then taste. If you want more heat, add more flakes. You can also use a dash of hot sauce for an extra kick. For a milder version, skip the red pepper flakes altogether. This blog post covered how to make creamy tomato basil soup from scratch. We explored essential and optional ingredients, plus substitutions to suit your needs. The step-by-step instructions make it simple to prepare and blend for the best taste. I shared tips to avoid common mistakes and enhance your soup’s presentation. Lastly, we discussed storage options and answered common questions. Making this soup is fun and rewarding. You can adjust flavors to suit your taste. Enjoy every bowl with friends or family!

WANT TO SAVE THIS RECIPE?

Are you ready to make a bowl of creamy tomato basil soup that warms the soul? This simple recipe is perfect for any cook, from beginners to pros. With just a few key ingredients, you’ll whip up a flavorful dish that impresses everyone at the table. Join me as we explore the steps, tips, and tricks for creating this delicious comfort food that you can enjoy all year round!

Ingredients

Essential Ingredients for Creamy Tomato Basil Soup

To make creamy tomato basil soup, you will need:

– 2 tablespoons extra virgin olive oil

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 2 cans (14.5 oz each) crushed tomatoes

– 1 cup vegetable broth

– 1 teaspoon sugar (optional)

– 1 cup heavy cream or coconut milk

– 1/2 cup fresh basil leaves, roughly chopped

– Sea salt and freshly ground black pepper to taste

– A pinch of red pepper flakes (optional)

These ingredients create a rich and smooth soup full of flavor. The crushed tomatoes give it a vibrant color and tangy taste. The heavy cream or coconut milk adds a creamy texture that elevates the dish.

Optional Ingredients for Enhanced Flavor

You can add a few optional ingredients to boost the flavor:

– A splash of balsamic vinegar for depth

– Grated Parmesan cheese for a savory touch

– A teaspoon of dried oregano or thyme for aromatic notes

These additions can make your soup even more delightful. Feel free to experiment with these flavors to find your perfect blend.

Substitutions for Dietary Preferences

If you have dietary needs, don’t worry! Here are some easy substitutions:

– Use olive oil instead of butter for a vegan option.

– Swap heavy cream for coconut milk to keep it dairy-free.

– Replace sugar with maple syrup for a natural sweetener.

These swaps maintain the delicious taste while catering to your preferences. Enjoy crafting a creamy tomato basil soup that fits your diet!

Step-by-Step Instructions

Preparation Steps for Perfect Soup

To start, gather your ingredients. You’ll need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, cream, basil, salt, black pepper, and red pepper flakes. Heat the olive oil in a large saucepan over medium heat. Once it shimmers, add your finely chopped onion. Sauté the onion for about 5 to 7 minutes until it becomes soft and clear. Then, add the minced garlic and cook it for 1 to 2 minutes. Be careful not to let it burn; you want it fragrant, not charred.

Next, stir in the crushed tomatoes and vegetable broth. If you like your soup a bit sweet, add that teaspoon of sugar now. It balances the tomatoes’ acidity well. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about 15 to 20 minutes. This step helps the flavors mix nicely.

Tips for Blending to Desired Consistency

After simmering, you want a smooth soup. An immersion blender works best for this. If you don’t have one, a countertop blender is fine. Just be sure to blend in batches if needed. Aim for a silky, smooth texture. If you prefer a chunkier soup, blend less.

Final Cooking Instructions for Optimal Flavor

Once blended, return the soup to the pot over low heat. Stir in the heavy cream or coconut milk. Mix well until it warms up, but don’t let it boil. Add the chopped basil and season with salt, black pepper, and red pepper flakes if you want some heat. Stir everything together. Allow the soup to simmer for 5 more minutes for the best flavor. Taste it, and adjust the seasoning if needed.

For the complete recipe, check the [Full Recipe].

Tips & Tricks

Ways to Customize Your Soup

You can make this soup your own with easy tweaks. Try adding roasted red peppers for a sweet twist. If you like a spicy kick, toss in more red pepper flakes. Want a richer flavor? Add a dash of balsamic vinegar. You can also swap out the basil for fresh oregano or thyme to experiment with new tastes.

Common Mistakes to Avoid

Many cooks make simple errors. One mistake is not sautéing the onion long enough. Make sure it’s soft and translucent for the best flavor. Another error is blending the soup too early. Let it simmer first to develop a deep taste. Lastly, don’t skip the salt. It enhances all the flavors in your soup.

Best Practices for Presentation and Serving

Presentation counts! Serve your soup in warm bowls to keep it hot. Drizzle a little olive oil on top for shine. Add extra basil leaves for color. A sprinkle of red pepper flakes adds flair. Pair the soup with crusty bread for a lovely meal. For the full recipe, check out the Creamy Tomato Basil Bliss section.

Variations

Vegan and Dairy-Free Options

You can easily make this creamy tomato basil soup vegan. Swap the heavy cream for coconut milk. Coconut milk adds a nice creaminess without dairy. You can also use cashew cream for a nutty flavor. Just soak cashews in water, blend, and add to your soup. This keeps it rich and smooth.

Adding Proteins to Your Soup

Want to make your soup heartier? You can add proteins. Cooked lentils are a great choice. They blend well and add fiber. You can also add chickpeas for a nutty bite. If you prefer animal protein, try shredded chicken or cooked sausage. Just stir them in after blending the soup.

Flavor Add-ins and Ingredient Swaps

Get creative with flavors! Add a splash of balsamic vinegar for depth. Fresh herbs like parsley or thyme can brighten the taste. You can also use sun-dried tomatoes for a richer tomato flavor. If you like heat, toss in some diced jalapeños or more red pepper flakes. Don’t forget to check the [Full Recipe] for more ideas!

Storage Info

Proper Storage Methods for Leftovers

To keep your creamy tomato basil soup fresh, store it in an airtight container. Make sure the soup cools to room temperature before sealing. This helps prevent condensation inside the container. You can store it in the fridge for up to 4 days.

Reheating Tips to Maintain Flavor

When you reheat your soup, do it slowly over low heat. Stir often to avoid sticking. If the soup thickens too much, add a splash of vegetable broth or water. This helps restore its creamy texture. Always taste before serving to adjust seasoning if needed.

Freezing Guidelines for Future Enjoyment

You can freeze creamy tomato basil soup for up to 3 months. Use freezer-safe containers or bags. Leave some space at the top of the container for expansion. Thaw the soup overnight in the fridge before reheating. This gives the flavors time to blend again. Enjoy the soup later with minimal fuss! For the full recipe, check out the ingredients and steps in the earlier sections.

FAQs

What can I serve with Creamy Tomato Basil Soup?

You can enjoy this soup with many sides. Crusty bread or warm baguette makes a great choice. A simple green salad adds freshness and crunch. Grilled cheese sandwiches are classic and delicious. You can also try a side of roasted vegetables for extra flavor.

Can I make this soup in advance?

Yes, you can prepare this soup ahead of time. Make the soup and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just remember to reheat it gently before serving.

How can I adjust the spice level of the soup?

To change the spice level, add red pepper flakes to the soup. Start with a pinch, then taste. If you want more heat, add more flakes. You can also use a dash of hot sauce for an extra kick. For a milder version, skip the red pepper flakes altogether.

This blog post covered how to make creamy tomato basil soup from scratch. We explored essential and optional ingredients, plus substitutions to suit your needs. The step-by-step instructions make it simple to prepare and blend for the best taste. I shared tips to avoid common mistakes and enhance your soup’s presentation. Lastly, we discussed storage options and answered common questions.

Making this soup is fun and rewarding. You can adjust flavors to suit your taste. Enjoy every bowl with friends or family!

To make creamy tomato basil soup, you will need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 oz each) crushed tomatoes - 1 cup vegetable broth - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut milk - 1/2 cup fresh basil leaves, roughly chopped - Sea salt and freshly ground black pepper to taste - A pinch of red pepper flakes (optional) These ingredients create a rich and smooth soup full of flavor. The crushed tomatoes give it a vibrant color and tangy taste. The heavy cream or coconut milk adds a creamy texture that elevates the dish. You can add a few optional ingredients to boost the flavor: - A splash of balsamic vinegar for depth - Grated Parmesan cheese for a savory touch - A teaspoon of dried oregano or thyme for aromatic notes These additions can make your soup even more delightful. Feel free to experiment with these flavors to find your perfect blend. If you have dietary needs, don’t worry! Here are some easy substitutions: - Use olive oil instead of butter for a vegan option. - Swap heavy cream for coconut milk to keep it dairy-free. - Replace sugar with maple syrup for a natural sweetener. These swaps maintain the delicious taste while catering to your preferences. Enjoy crafting a creamy tomato basil soup that fits your diet! To start, gather your ingredients. You'll need olive oil, onion, garlic, crushed tomatoes, vegetable broth, sugar, cream, basil, salt, black pepper, and red pepper flakes. Heat the olive oil in a large saucepan over medium heat. Once it shimmers, add your finely chopped onion. Sauté the onion for about 5 to 7 minutes until it becomes soft and clear. Then, add the minced garlic and cook it for 1 to 2 minutes. Be careful not to let it burn; you want it fragrant, not charred. Next, stir in the crushed tomatoes and vegetable broth. If you like your soup a bit sweet, add that teaspoon of sugar now. It balances the tomatoes' acidity well. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about 15 to 20 minutes. This step helps the flavors mix nicely. After simmering, you want a smooth soup. An immersion blender works best for this. If you don’t have one, a countertop blender is fine. Just be sure to blend in batches if needed. Aim for a silky, smooth texture. If you prefer a chunkier soup, blend less. Once blended, return the soup to the pot over low heat. Stir in the heavy cream or coconut milk. Mix well until it warms up, but don’t let it boil. Add the chopped basil and season with salt, black pepper, and red pepper flakes if you want some heat. Stir everything together. Allow the soup to simmer for 5 more minutes for the best flavor. Taste it, and adjust the seasoning if needed. For the complete recipe, check the [Full Recipe]. You can make this soup your own with easy tweaks. Try adding roasted red peppers for a sweet twist. If you like a spicy kick, toss in more red pepper flakes. Want a richer flavor? Add a dash of balsamic vinegar. You can also swap out the basil for fresh oregano or thyme to experiment with new tastes. Many cooks make simple errors. One mistake is not sautéing the onion long enough. Make sure it’s soft and translucent for the best flavor. Another error is blending the soup too early. Let it simmer first to develop a deep taste. Lastly, don't skip the salt. It enhances all the flavors in your soup. Presentation counts! Serve your soup in warm bowls to keep it hot. Drizzle a little olive oil on top for shine. Add extra basil leaves for color. A sprinkle of red pepper flakes adds flair. Pair the soup with crusty bread for a lovely meal. For the full recipe, check out the Creamy Tomato Basil Bliss section. {{image_4}} You can easily make this creamy tomato basil soup vegan. Swap the heavy cream for coconut milk. Coconut milk adds a nice creaminess without dairy. You can also use cashew cream for a nutty flavor. Just soak cashews in water, blend, and add to your soup. This keeps it rich and smooth. Want to make your soup heartier? You can add proteins. Cooked lentils are a great choice. They blend well and add fiber. You can also add chickpeas for a nutty bite. If you prefer animal protein, try shredded chicken or cooked sausage. Just stir them in after blending the soup. Get creative with flavors! Add a splash of balsamic vinegar for depth. Fresh herbs like parsley or thyme can brighten the taste. You can also use sun-dried tomatoes for a richer tomato flavor. If you like heat, toss in some diced jalapeños or more red pepper flakes. Don’t forget to check the [Full Recipe] for more ideas! To keep your creamy tomato basil soup fresh, store it in an airtight container. Make sure the soup cools to room temperature before sealing. This helps prevent condensation inside the container. You can store it in the fridge for up to 4 days. When you reheat your soup, do it slowly over low heat. Stir often to avoid sticking. If the soup thickens too much, add a splash of vegetable broth or water. This helps restore its creamy texture. Always taste before serving to adjust seasoning if needed. You can freeze creamy tomato basil soup for up to 3 months. Use freezer-safe containers or bags. Leave some space at the top of the container for expansion. Thaw the soup overnight in the fridge before reheating. This gives the flavors time to blend again. Enjoy the soup later with minimal fuss! For the full recipe, check out the ingredients and steps in the earlier sections. You can enjoy this soup with many sides. Crusty bread or warm baguette makes a great choice. A simple green salad adds freshness and crunch. Grilled cheese sandwiches are classic and delicious. You can also try a side of roasted vegetables for extra flavor. Yes, you can prepare this soup ahead of time. Make the soup and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just remember to reheat it gently before serving. To change the spice level, add red pepper flakes to the soup. Start with a pinch, then taste. If you want more heat, add more flakes. You can also use a dash of hot sauce for an extra kick. For a milder version, skip the red pepper flakes altogether. This blog post covered how to make creamy tomato basil soup from scratch. We explored essential and optional ingredients, plus substitutions to suit your needs. The step-by-step instructions make it simple to prepare and blend for the best taste. I shared tips to avoid common mistakes and enhance your soup’s presentation. Lastly, we discussed storage options and answered common questions. Making this soup is fun and rewarding. You can adjust flavors to suit your taste. Enjoy every bowl with friends or family!

Creamy Tomato Basil Soup

Experience the delicious flavors of Creamy Tomato Basil Bliss with this easy recipe! This rich and comforting soup combines fresh ingredients like crushed tomatoes, aromatic garlic, and creamy coconut milk for a delightful vegan option. Perfect for any meal, it's simple to make and bursting with flavor. Ready to warm your soul? Click through to explore the full recipe and indulge in this creamy goodness!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (14.5 oz each) crushed tomatoes

1 cup vegetable broth

1 teaspoon sugar (optional, to enhance sweetness)

1 cup heavy cream or coconut milk (for a vegan option)

1/2 cup fresh basil leaves, roughly chopped

Sea salt and freshly ground black pepper to taste

A pinch of red pepper flakes (optional, for a spicy kick)

Instructions
 

In a large saucepan, heat the olive oil over medium heat. Once shimmering, add the finely chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and soft.

    Incorporate the minced garlic into the pot and cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it.

      Gradually stir in the crushed tomatoes along with the vegetable broth. If a touch of sweetness is desired, add the sugar at this point to balance the acidity of the tomatoes.

        Increase the heat slightly, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for approximately 15-20 minutes, allowing the flavors to meld together beautifully.

          After the simmering time, carefully use an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, transfer the soup in batches to a countertop blender, blending until silky and smooth.

            Return the blended soup to the pot over low heat. Gently stir in the heavy cream or coconut milk, ensuring it’s well combined and warmed through without boiling.

              Fold in the chopped fresh basil and season generously with sea salt, black pepper, and red pepper flakes (if using). Stir everything together until all ingredients are well incorporated.

                Allow the soup to simmer for an additional 5 minutes to enhance the flavors. Taste the soup and adjust seasoning as necessary.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in pre-warmed bowls for an inviting touch. Drizzle a little extra virgin olive oil on top, sprinkle with additional fresh basil, and a dash of red pepper flakes for an appealing visual contrast. Accompany the soup with slices of crusty bread or a warm baguette for a hearty and comforting meal!

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