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Creamy tomato basil soup is a classic comfort food that warms the soul and tantalizes the taste buds. With its rich flavors and creamy texture, it’s perfect for cozy nights in. This easy creamy tomato basil soup recipe combines the vibrant taste of ripe tomatoes with the aromatic freshness of basil, making it a delightful dish that’s both satisfying and simple to prepare.
Why You’ll Love This Recipe
This creamy tomato basil soup is not just a meal; it’s an experience. Here’s why it stands out:
- Quick and Easy: Ready in under 30 minutes!
- Comforting Flavors: A classic that never disappoints.
- Fresh Ingredients: Use pantry staples and fresh basil for a burst of flavor.
- Versatile: Perfect as a starter or main dish.
- Kid-Friendly: A hit with the whole family!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Fresh basil leaves for garnish
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Stir in the heavy cream and chopped basil, then heat through for another 2-3 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves.
Tips for the Best Results
- Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice.
- Don’t skip the sugar; it balances the acidity of the tomatoes.
- For extra depth, consider adding a pinch of red pepper flakes for a hint of heat.
- Blend the soup thoroughly for a velvety texture.
Easy Variations
- Add sautéed vegetables like bell peppers or carrots for added nutrition.
- Swap heavy cream for coconut milk for a dairy-free version.
- Stir in a splash of balsamic vinegar for a tangy twist.
- Top with croutons, shredded cheese, or a drizzle of pesto for added flavor.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- A fresh garden salad for a light complement.
- Crusty bread or baguette for dipping.
- Garlic bread for an extra touch of comfort.
Storage and Reheating
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This soup stores well in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. It can also be frozen for up to 3 months; just make sure to leave out the cream until reheating for the best texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 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.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Stir in the heavy cream and chopped basil, then heat through for another 2-3 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves.
Notes: This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding broth if it thickens too much.
