![- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 ounces each) diced tomatoes, including juices - 2 cups vegetable broth - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut cream - 1 cup fresh basil leaves - Sea salt and freshly ground black pepper, to taste - Croutons or fresh basil sprigs for garnish (optional) To make the best creamy tomato basil soup, gather these fresh and simple ingredients. The olive oil adds a rich flavor, while the onion and garlic create a savory base. The diced tomatoes bring in natural sweetness and acidity, making them vital for our soup. You can use canned tomatoes for ease, but feel free to use fresh tomatoes if you prefer. Just remember to peel and chop them before adding to the pot. Vegetable broth gives the soup depth, but chicken broth works too if you want a meatier flavor. The sugar is optional, but it helps balance the acidity of the tomatoes. I love using heavy cream for a rich, creamy texture, but coconut cream is a great option for a vegan twist. Fresh basil adds a bright flavor that makes this soup special. Don’t forget to season with salt and pepper to taste! For garnish, croutons add crunch, and fresh basil sprigs look pretty on top. These ingredients come together to create a warm hug in a bowl, perfect for cold days. For the full recipe, check out the [Full Recipe]. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped. Cook the onion until it becomes soft and clear, about 5 minutes. Then, add 3 cloves of minced garlic. Cook for just 1 more minute until the garlic smells great. Next, add 2 cans of diced tomatoes, including their juices, to the pot. Pour in 2 cups of vegetable broth. Stir everything well to mix. Bring this mixture to a gentle simmer. This step helps all the flavors blend nicely. To balance the soup's taste, stir in 1 teaspoon of sugar, if you like. This helps cut the acidity of the tomatoes. Then, add sea salt and freshly ground black pepper to taste. Let the soup simmer for about 15 minutes. Stir it occasionally to help the flavors come together. Once the soup has simmered, take it off the heat. You can use an immersion blender to puree it until smooth. If you prefer a traditional blender, let the soup cool for a bit before blending. Always be careful with hot liquids. Slowly mix in 1 cup of heavy cream or coconut cream. This gives the soup a rich texture. Then, gently fold in 1 cup of fresh basil leaves until they are well combined. Taste the soup and adjust the seasoning with salt and pepper as needed. Return the pot to low heat and warm the soup for another 5 minutes. Stir it often to keep it at the right temperature. Avoid boiling the soup. When serving, ladle the soup into bowls. You can add croutons or fresh basil sprigs on top for a nice touch. Follow the Full Recipe for more details. To make your creamy tomato basil soup even tastier, consider adding some herbs and spices. Fresh oregano and thyme give depth to the flavor. A pinch of red pepper flakes adds just the right amount of heat. For toppings, try croutons for crunch or a swirl of pesto for a burst of flavor. You can also add a sprinkle of grated parmesan cheese for a salty kick. These choices add texture and elevate your soup to new heights. One common mistake is overcooking the garlic. Garlic can turn bitter if cooked too long. Just sauté it until fragrant, about one minute. Another mistake is skipping the blending step. Blending gives the soup its creamy texture. If you don’t blend, the soup will be chunky. Make sure to blend until smooth for the best results. For making soup, a heavy-bottomed pot is ideal. It helps distribute heat evenly, preventing burning. A Dutch oven is a great choice for this. When it comes to blending, an immersion blender is your best friend. It’s safe and easy to use right in the pot. If you use a traditional blender, let the soup cool a bit before blending. This keeps you safe from hot splashes. {{image_4}} For a dairy-free twist, replace heavy cream with coconut cream. Coconut cream adds creaminess and a hint of sweetness. You get a rich flavor without using dairy. This option works well for those with lactose intolerance or dairy allergies. You can also try dairy-free garnishes. Instead of croutons or cheese, use avocado slices or toasted pumpkin seeds. They add texture and flavor while keeping the soup dairy-free. Adding proteins makes the soup heartier. You can include cooked chicken or beans. Shredded chicken gives a nice texture and boosts protein. On the other hand, beans like cannellini or chickpeas add creaminess and fiber. When adding proteins, balance the flavors. If you use chicken, season it well with salt and pepper. If you use beans, try adding some spices to enhance the taste. You can easily add more veggies to the soup. Consider spinach, carrots, or bell peppers. These vegetables not only boost nutrition but also add color. Adjust cooking times for different vegetables. For softer veggies like spinach, add them near the end. For harder ones like carrots, add them earlier to cook through. This ensures everything is tender and blends well in the soup. For the full recipe, check the [Full Recipe]. To store your creamy tomato basil soup, use airtight containers. Glass or plastic containers work well. The soup lasts about 4 to 5 days in the fridge. Before storing, let it cool to room temperature. This helps avoid condensation inside the container. Freezing creamy soups can be tricky. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave space at the top as the soup expands. It can last up to 3 months in the freezer. When you want to eat it, thaw the soup overnight in the fridge. Avoid thawing at room temperature, as it can spoil. To reheat the soup without losing quality, use the stove or microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Add a splash of fresh cream or a few basil leaves while reheating. This adds freshness and enhances flavor. To make this soup, you start with sautéing onion and garlic. You’ll need olive oil to warm in a pot. Add the chopped onion and cook until soft. Then, add minced garlic and cook until fragrant. Next, incorporate the diced tomatoes and vegetable broth. Stir the mixture and let it simmer. After about fifteen minutes, blend it until smooth. Finally, mix in cream and fresh basil. This simple process leads to a rich, comforting soup. Yes, you can use fresh tomatoes! Choose ripe tomatoes for the best flavor. You’ll need about six medium tomatoes. To prepare them, first, score the bottom with a knife. Blanch them in boiling water for about a minute. Then, transfer them to ice water. The skins will peel off easily. Chop them up and add them to the pot, just like you would with canned tomatoes. You have several options to replace heavy cream. Coconut cream is a great choice for a dairy-free version. You can also use cashew cream or almond milk mixed with a bit of cornstarch. These alternatives keep the soup creamy without the extra calories. Just remember that these options may slightly change the flavor, but they still taste great! Absolutely! Creamy tomato basil soup is perfect for meal prep. It stores well in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to cool it completely before storing. When you’re ready to eat, reheat it slowly on the stove or in the microwave. This makes for a quick and delicious meal any day! If you want some heat, consider adding red pepper flakes or cayenne pepper. Start with a pinch and adjust to your taste. You can also add diced jalapeños while sautéing the onion. For a smoky flavor, try adding chipotle peppers in adobo sauce. These ingredients will give your creamy tomato basil soup a nice kick! For the full recipe, check out the [Full Recipe]. This blog post covered how to make a delicious Creamy Tomato Basil Soup. You learned about the key ingredients, like olive oil, tomatoes, heavy cream, and fresh basil. I shared step-by-step instructions to guide your cooking. With tips on storage and common mistakes, you can enjoy this soup any time. Don’t hesitate to try different ingredients and variations. Cooking is all about creativity. Enjoy your tasty soup!](https://spoonfulsavory.com/wp-content/uploads/2025/05/4f9be0df-74bc-49b5-ab9f-b2e481c9ca20-768x768.webp)
When cold days arrive, nothing warms you up like a bowl of creamy tomato basil soup. This comforting dish blends rich flavors and smooth textures, making it a favorite for chilly evenings. In this post, I’ll share my simple recipe, tips, and tricks to help you create a delicious bowl from scratch. Let’s dive in and get ready to enjoy a bowl of warmth that’s perfect for any winter day!
Ingredients
List of Ingredients
– 2 tablespoons extra virgin olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cans (14.5 ounces each) diced tomatoes, including juices
– 2 cups vegetable broth
– 1 teaspoon sugar (optional)
– 1 cup heavy cream or coconut cream
– 1 cup fresh basil leaves
– Sea salt and freshly ground black pepper, to taste
– Croutons or fresh basil sprigs for garnish (optional)
To make the best creamy tomato basil soup, gather these fresh and simple ingredients. The olive oil adds a rich flavor, while the onion and garlic create a savory base. The diced tomatoes bring in natural sweetness and acidity, making them vital for our soup.
You can use canned tomatoes for ease, but feel free to use fresh tomatoes if you prefer. Just remember to peel and chop them before adding to the pot. Vegetable broth gives the soup depth, but chicken broth works too if you want a meatier flavor.
The sugar is optional, but it helps balance the acidity of the tomatoes. I love using heavy cream for a rich, creamy texture, but coconut cream is a great option for a vegan twist. Fresh basil adds a bright flavor that makes this soup special. Don’t forget to season with salt and pepper to taste!
For garnish, croutons add crunch, and fresh basil sprigs look pretty on top. These ingredients come together to create a warm hug in a bowl, perfect for cold days.
For the full recipe, check out the [Full Recipe].
Step-by-Step Instructions
Sautéing Aromatics
Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped. Cook the onion until it becomes soft and clear, about 5 minutes. Then, add 3 cloves of minced garlic. Cook for just 1 more minute until the garlic smells great.
Combining Tomatoes and Broth
Next, add 2 cans of diced tomatoes, including their juices, to the pot. Pour in 2 cups of vegetable broth. Stir everything well to mix. Bring this mixture to a gentle simmer. This step helps all the flavors blend nicely.
Seasoning the Soup
To balance the soup’s taste, stir in 1 teaspoon of sugar, if you like. This helps cut the acidity of the tomatoes. Then, add sea salt and freshly ground black pepper to taste. Let the soup simmer for about 15 minutes. Stir it occasionally to help the flavors come together.
Blending the Soup
Once the soup has simmered, take it off the heat. You can use an immersion blender to puree it until smooth. If you prefer a traditional blender, let the soup cool for a bit before blending. Always be careful with hot liquids.
Adding Cream and Basil
Slowly mix in 1 cup of heavy cream or coconut cream. This gives the soup a rich texture. Then, gently fold in 1 cup of fresh basil leaves until they are well combined. Taste the soup and adjust the seasoning with salt and pepper as needed.
Final Touches and Serving
Return the pot to low heat and warm the soup for another 5 minutes. Stir it often to keep it at the right temperature. Avoid boiling the soup. When serving, ladle the soup into bowls. You can add croutons or fresh basil sprigs on top for a nice touch. Follow the Full Recipe for more details.
Tips & Tricks
Enhancing Flavor
To make your creamy tomato basil soup even tastier, consider adding some herbs and spices. Fresh oregano and thyme give depth to the flavor. A pinch of red pepper flakes adds just the right amount of heat.
For toppings, try croutons for crunch or a swirl of pesto for a burst of flavor. You can also add a sprinkle of grated parmesan cheese for a salty kick. These choices add texture and elevate your soup to new heights.
Common Mistakes to Avoid
One common mistake is overcooking the garlic. Garlic can turn bitter if cooked too long. Just sauté it until fragrant, about one minute.
Another mistake is skipping the blending step. Blending gives the soup its creamy texture. If you don’t blend, the soup will be chunky. Make sure to blend until smooth for the best results.
Best Tools for Preparation
For making soup, a heavy-bottomed pot is ideal. It helps distribute heat evenly, preventing burning. A Dutch oven is a great choice for this.
When it comes to blending, an immersion blender is your best friend. It’s safe and easy to use right in the pot. If you use a traditional blender, let the soup cool a bit before blending. This keeps you safe from hot splashes.
Variations
Dairy-Free Options
For a dairy-free twist, replace heavy cream with coconut cream. Coconut cream adds creaminess and a hint of sweetness. You get a rich flavor without using dairy. This option works well for those with lactose intolerance or dairy allergies.
You can also try dairy-free garnishes. Instead of croutons or cheese, use avocado slices or toasted pumpkin seeds. They add texture and flavor while keeping the soup dairy-free.
Adding Proteins
Adding proteins makes the soup heartier. You can include cooked chicken or beans. Shredded chicken gives a nice texture and boosts protein. On the other hand, beans like cannellini or chickpeas add creaminess and fiber.
When adding proteins, balance the flavors. If you use chicken, season it well with salt and pepper. If you use beans, try adding some spices to enhance the taste.
Incorporating Vegetables
You can easily add more veggies to the soup. Consider spinach, carrots, or bell peppers. These vegetables not only boost nutrition but also add color.
Adjust cooking times for different vegetables. For softer veggies like spinach, add them near the end. For harder ones like carrots, add them earlier to cook through. This ensures everything is tender and blends well in the soup.
For the full recipe, check the [Full Recipe].
Storage Info
Refrigeration
To store your creamy tomato basil soup, use airtight containers. Glass or plastic containers work well. The soup lasts about 4 to 5 days in the fridge. Before storing, let it cool to room temperature. This helps avoid condensation inside the container.
Freezing Tips
Freezing creamy soups can be tricky. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave space at the top as the soup expands. It can last up to 3 months in the freezer. When you want to eat it, thaw the soup overnight in the fridge. Avoid thawing at room temperature, as it can spoil.
Reheating Guidelines
To reheat the soup without losing quality, use the stove or microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Add a splash of fresh cream or a few basil leaves while reheating. This adds freshness and enhances flavor.
FAQs
How do you make Creamy Tomato Basil Soup from scratch?
To make this soup, you start with sautéing onion and garlic. You’ll need olive oil to warm in a pot. Add the chopped onion and cook until soft. Then, add minced garlic and cook until fragrant. Next, incorporate the diced tomatoes and vegetable broth. Stir the mixture and let it simmer. After about fifteen minutes, blend it until smooth. Finally, mix in cream and fresh basil. This simple process leads to a rich, comforting soup.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Choose ripe tomatoes for the best flavor. You’ll need about six medium tomatoes. To prepare them, first, score the bottom with a knife. Blanch them in boiling water for about a minute. Then, transfer them to ice water. The skins will peel off easily. Chop them up and add them to the pot, just like you would with canned tomatoes.
What can I substitute for heavy cream?
You have several options to replace heavy cream. Coconut cream is a great choice for a dairy-free version. You can also use cashew cream or almond milk mixed with a bit of cornstarch. These alternatives keep the soup creamy without the extra calories. Just remember that these options may slightly change the flavor, but they still taste great!
Is this soup good for meal prep?
Absolutely! Creamy tomato basil soup is perfect for meal prep. It stores well in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to cool it completely before storing. When you’re ready to eat, reheat it slowly on the stove or in the microwave. This makes for a quick and delicious meal any day!
How can I make the soup spicier?
If you want some heat, consider adding red pepper flakes or cayenne pepper. Start with a pinch and adjust to your taste. You can also add diced jalapeños while sautéing the onion. For a smoky flavor, try adding chipotle peppers in adobo sauce. These ingredients will give your creamy tomato basil soup a nice kick! For the full recipe, check out the [Full Recipe].
This blog post covered how to make a delicious Creamy Tomato Basil Soup. You learned about the key ingredients, like olive oil, tomatoes, heavy cream, and fresh basil. I shared step-by-step instructions to guide your cooking.
With tips on storage and common mistakes, you can enjoy this soup any time. Don’t hesitate to try different ingredients and variations. Cooking is all about creativity. Enjoy your tasty soup!
![- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 ounces each) diced tomatoes, including juices - 2 cups vegetable broth - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut cream - 1 cup fresh basil leaves - Sea salt and freshly ground black pepper, to taste - Croutons or fresh basil sprigs for garnish (optional) To make the best creamy tomato basil soup, gather these fresh and simple ingredients. The olive oil adds a rich flavor, while the onion and garlic create a savory base. The diced tomatoes bring in natural sweetness and acidity, making them vital for our soup. You can use canned tomatoes for ease, but feel free to use fresh tomatoes if you prefer. Just remember to peel and chop them before adding to the pot. Vegetable broth gives the soup depth, but chicken broth works too if you want a meatier flavor. The sugar is optional, but it helps balance the acidity of the tomatoes. I love using heavy cream for a rich, creamy texture, but coconut cream is a great option for a vegan twist. Fresh basil adds a bright flavor that makes this soup special. Don’t forget to season with salt and pepper to taste! For garnish, croutons add crunch, and fresh basil sprigs look pretty on top. These ingredients come together to create a warm hug in a bowl, perfect for cold days. For the full recipe, check out the [Full Recipe]. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped. Cook the onion until it becomes soft and clear, about 5 minutes. Then, add 3 cloves of minced garlic. Cook for just 1 more minute until the garlic smells great. Next, add 2 cans of diced tomatoes, including their juices, to the pot. Pour in 2 cups of vegetable broth. Stir everything well to mix. Bring this mixture to a gentle simmer. This step helps all the flavors blend nicely. To balance the soup's taste, stir in 1 teaspoon of sugar, if you like. This helps cut the acidity of the tomatoes. Then, add sea salt and freshly ground black pepper to taste. Let the soup simmer for about 15 minutes. Stir it occasionally to help the flavors come together. Once the soup has simmered, take it off the heat. You can use an immersion blender to puree it until smooth. If you prefer a traditional blender, let the soup cool for a bit before blending. Always be careful with hot liquids. Slowly mix in 1 cup of heavy cream or coconut cream. This gives the soup a rich texture. Then, gently fold in 1 cup of fresh basil leaves until they are well combined. Taste the soup and adjust the seasoning with salt and pepper as needed. Return the pot to low heat and warm the soup for another 5 minutes. Stir it often to keep it at the right temperature. Avoid boiling the soup. When serving, ladle the soup into bowls. You can add croutons or fresh basil sprigs on top for a nice touch. Follow the Full Recipe for more details. To make your creamy tomato basil soup even tastier, consider adding some herbs and spices. Fresh oregano and thyme give depth to the flavor. A pinch of red pepper flakes adds just the right amount of heat. For toppings, try croutons for crunch or a swirl of pesto for a burst of flavor. You can also add a sprinkle of grated parmesan cheese for a salty kick. These choices add texture and elevate your soup to new heights. One common mistake is overcooking the garlic. Garlic can turn bitter if cooked too long. Just sauté it until fragrant, about one minute. Another mistake is skipping the blending step. Blending gives the soup its creamy texture. If you don’t blend, the soup will be chunky. Make sure to blend until smooth for the best results. For making soup, a heavy-bottomed pot is ideal. It helps distribute heat evenly, preventing burning. A Dutch oven is a great choice for this. When it comes to blending, an immersion blender is your best friend. It’s safe and easy to use right in the pot. If you use a traditional blender, let the soup cool a bit before blending. This keeps you safe from hot splashes. {{image_4}} For a dairy-free twist, replace heavy cream with coconut cream. Coconut cream adds creaminess and a hint of sweetness. You get a rich flavor without using dairy. This option works well for those with lactose intolerance or dairy allergies. You can also try dairy-free garnishes. Instead of croutons or cheese, use avocado slices or toasted pumpkin seeds. They add texture and flavor while keeping the soup dairy-free. Adding proteins makes the soup heartier. You can include cooked chicken or beans. Shredded chicken gives a nice texture and boosts protein. On the other hand, beans like cannellini or chickpeas add creaminess and fiber. When adding proteins, balance the flavors. If you use chicken, season it well with salt and pepper. If you use beans, try adding some spices to enhance the taste. You can easily add more veggies to the soup. Consider spinach, carrots, or bell peppers. These vegetables not only boost nutrition but also add color. Adjust cooking times for different vegetables. For softer veggies like spinach, add them near the end. For harder ones like carrots, add them earlier to cook through. This ensures everything is tender and blends well in the soup. For the full recipe, check the [Full Recipe]. To store your creamy tomato basil soup, use airtight containers. Glass or plastic containers work well. The soup lasts about 4 to 5 days in the fridge. Before storing, let it cool to room temperature. This helps avoid condensation inside the container. Freezing creamy soups can be tricky. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave space at the top as the soup expands. It can last up to 3 months in the freezer. When you want to eat it, thaw the soup overnight in the fridge. Avoid thawing at room temperature, as it can spoil. To reheat the soup without losing quality, use the stove or microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Add a splash of fresh cream or a few basil leaves while reheating. This adds freshness and enhances flavor. To make this soup, you start with sautéing onion and garlic. You’ll need olive oil to warm in a pot. Add the chopped onion and cook until soft. Then, add minced garlic and cook until fragrant. Next, incorporate the diced tomatoes and vegetable broth. Stir the mixture and let it simmer. After about fifteen minutes, blend it until smooth. Finally, mix in cream and fresh basil. This simple process leads to a rich, comforting soup. Yes, you can use fresh tomatoes! Choose ripe tomatoes for the best flavor. You’ll need about six medium tomatoes. To prepare them, first, score the bottom with a knife. Blanch them in boiling water for about a minute. Then, transfer them to ice water. The skins will peel off easily. Chop them up and add them to the pot, just like you would with canned tomatoes. You have several options to replace heavy cream. Coconut cream is a great choice for a dairy-free version. You can also use cashew cream or almond milk mixed with a bit of cornstarch. These alternatives keep the soup creamy without the extra calories. Just remember that these options may slightly change the flavor, but they still taste great! Absolutely! Creamy tomato basil soup is perfect for meal prep. It stores well in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to cool it completely before storing. When you’re ready to eat, reheat it slowly on the stove or in the microwave. This makes for a quick and delicious meal any day! If you want some heat, consider adding red pepper flakes or cayenne pepper. Start with a pinch and adjust to your taste. You can also add diced jalapeños while sautéing the onion. For a smoky flavor, try adding chipotle peppers in adobo sauce. These ingredients will give your creamy tomato basil soup a nice kick! For the full recipe, check out the [Full Recipe]. This blog post covered how to make a delicious Creamy Tomato Basil Soup. You learned about the key ingredients, like olive oil, tomatoes, heavy cream, and fresh basil. I shared step-by-step instructions to guide your cooking. With tips on storage and common mistakes, you can enjoy this soup any time. Don’t hesitate to try different ingredients and variations. Cooking is all about creativity. Enjoy your tasty soup!](https://spoonfulsavory.com/wp-content/uploads/2025/05/4f9be0df-74bc-49b5-ab9f-b2e481c9ca20-250x250.webp)
