![To make creamy tomato basil soup, you need simple, fresh ingredients. Here’s what you will need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes, preferably San Marzano for sweetness - 2 cups vegetable broth, low-sodium for better control of saltiness - 1 teaspoon granulated sugar (optional, to balance acidity) - Freshly ground salt and black pepper to taste - 1 cup heavy cream (or for a vegan alternative, use coconut cream) - 1/2 cup fresh basil leaves, roughly torn - Crunchy croutons and additional torn basil leaves for garnish These ingredients work together to create a rich and creamy soup. The crushed tomatoes give the soup a sweet and tangy base. The cream adds smoothness, while the basil gives it a fresh taste. You can add a few extra ingredients to enhance the flavor of your soup. Consider these options: - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness - Parmesan cheese for a salty kick - A splash of balsamic vinegar for depth These options let you customize the soup to suit your taste. Try adding one or two to find your perfect flavor. You can swap some ingredients if you need to. Here are a few easy substitutions: - Use vegetable oil instead of olive oil if you prefer. - Swap out heavy cream for half-and-half or plain yogurt for a lighter option. - If you don’t have fresh basil, you can use dried basil. Just use less, as dried basil is stronger. These substitutions help you adapt the recipe to what you have on hand. Remember, cooking is all about being flexible. For the full recipe, check out the details provided above. Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the finely diced onion. Stir it for about five minutes until it turns soft and clear. This step builds a great flavor base. Next, add the minced garlic and stir for one to two minutes. Be careful not to brown it, as this can make the soup bitter. Pour in the crushed tomatoes and vegetable broth. If you want, add the teaspoon of sugar to balance the acidity. Mix all the ingredients well and raise the heat slightly. Bring the soup to a gentle simmer. Once it bubbles, turn the heat down and let it simmer uncovered for about 15 minutes. This helps the flavors blend perfectly. After simmering, it’s time to make the soup creamy. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Blend until it is silky and return it to the pot. The goal is a rich, creamy texture that feels luxurious in every spoonful. With the soup pureed, return it to low heat. Stir in the heavy cream or coconut cream and warm it for five additional minutes. Make sure to stir often, but do not let it boil. Season with salt and black pepper to taste. Adjust these to your liking. Finally, stir in the torn basil leaves right before serving. This keeps the basil fresh and aromatic. Serve hot, topped with crunchy croutons and extra basil for a lovely finishing touch. For the complete recipe, check [Full Recipe]. To get the best texture for your creamy tomato basil soup, smoothness is key. Use an immersion blender for easy blending. If you prefer a chunkier soup, blend just half. This gives you a mix of textures, which is fun. Always blend the soup after simmering. This step lets the flavors mix well. Seasoning is where the magic happens. I love adding salt and black pepper to enhance the taste. Start with a little and adjust to your liking. If it tastes too acidic, a pinch of sugar can balance it out. Fresh basil leaves add a bright flavor, so add them at the end for the best aroma. Serving your soup well makes it even more inviting. Use deep bowls for a cozy feel. I like to garnish with crunchy croutons and torn basil leaves. This adds crunch and color. Serve hot to enjoy the warmth and aroma fully. For an extra touch, drizzle a bit of cream on top for a lovely swirl. {{image_4}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. This gives the soup a rich, creamy texture while keeping it plant-based. The coconut cream adds a hint of sweetness that blends well with the tomatoes. Just stir it in at the end, just like you would with heavy cream. This keeps the soup smooth and delicious. If you like heat, there are many ways to spice up your soup. You can add red pepper flakes while cooking. A teaspoon or two will brighten the flavor and bring warmth. For a bolder kick, try adding a dash of hot sauce. You can also blend in some diced jalapeños for a fresh, spicy twist. Adjust to your taste, and enjoy the heat! Fresh tomatoes can make your soup taste extra special. If you choose this route, use ripe and juicy tomatoes. About two pounds will do the trick. Start by roasting them for a richer flavor. After roasting, blend them into the soup. You will need to add a bit more broth to reach the right consistency. This method brings a bright taste to your creamy tomato basil soup. For the full recipe, check out the [Full Recipe]. After you enjoy your creamy tomato basil soup, store any leftovers in an airtight container. Let the soup cool to room temperature first. This helps avoid condensation that can make it watery. Place the container in the fridge. It will stay fresh for up to four days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space in the container for the soup to expand. The soup can last for up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it over low to medium heat, stirring often. This helps it warm evenly. If the soup seems thick, add a splash of vegetable broth or water. This keeps it creamy and delicious. Avoid microwaving, as it may change the texture. For the best taste, add fresh basil right before serving. You can find the full recipe in the earlier section. Yes, you can make this soup ahead of time. Cook it as the recipe states and let it cool. Once cool, store it in an airtight container in the fridge. It stays fresh for up to three days. When you are ready to eat, just reheat it on the stove. Stir it well to bring back its creamy texture. You can enjoy this soup with many sides. Here are some great options: - Crunchy grilled cheese sandwiches - Fresh garden salad - Garlic bread - Crispy croutons on top These sides pair well and add fun textures and flavors to your meal. To make this soup gluten-free, simply check the vegetable broth. Some broths may contain gluten. Use a certified gluten-free broth to stay safe. All other ingredients in the recipe are gluten-free. Yes, you can use dried basil. Use only one teaspoon of dried basil for every half cup of fresh basil. Dried herbs are more concentrated, so a little goes a long way. Add the dried basil during cooking to let its flavor bloom. Creamy Tomato Basil Soup combines simple ingredients for rich flavor and comfort. We explored the main items needed, optional seasonings for bonus taste, and substitutions for flexibility. I shared easy steps for a smooth, creamy texture, plus tips for a delicious end result. You can try fun variations, store leftovers properly, and enjoy answers to common questions. Remember, this soup is not just a meal; it's a warm hug in a bowl. Happy cooking and enjoy every spoonful!](https://spoonfulsavory.com/wp-content/uploads/2025/05/75ba061d-ae8f-41c1-a4a4-301b0fc51480-768x768.webp)
Craving a warm, hearty meal? Look no further than my Creamy Tomato Basil Soup! This simple, delicious recipe combines the rich taste of tomatoes with fragrant basil, creating a cozy bowl that warms the soul. In this guide, I’ll share easy steps, tips, and variations to make this soup your own. Whether you’re a beginner cook or just short on time, you’ll impress everyone with this cozy classic! Let’s dive in!
Ingredients
Main Ingredients for Creamy Tomato Basil Soup
To make creamy tomato basil soup, you need simple, fresh ingredients. Here’s what you will need:
– 2 tablespoons extra virgin olive oil
– 1 medium onion, finely diced
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes, preferably San Marzano for sweetness
– 2 cups vegetable broth, low-sodium for better control of saltiness
– 1 teaspoon granulated sugar (optional, to balance acidity)
– Freshly ground salt and black pepper to taste
– 1 cup heavy cream (or for a vegan alternative, use coconut cream)
– 1/2 cup fresh basil leaves, roughly torn
– Crunchy croutons and additional torn basil leaves for garnish
These ingredients work together to create a rich and creamy soup. The crushed tomatoes give the soup a sweet and tangy base. The cream adds smoothness, while the basil gives it a fresh taste.
Optional Ingredients for Added Flavor
You can add a few extra ingredients to enhance the flavor of your soup. Consider these options:
– A pinch of red pepper flakes for heat
– A squeeze of lemon juice for brightness
– Parmesan cheese for a salty kick
– A splash of balsamic vinegar for depth
These options let you customize the soup to suit your taste. Try adding one or two to find your perfect flavor.
Ingredient Substitutions
You can swap some ingredients if you need to. Here are a few easy substitutions:
– Use vegetable oil instead of olive oil if you prefer.
– Swap out heavy cream for half-and-half or plain yogurt for a lighter option.
– If you don’t have fresh basil, you can use dried basil. Just use less, as dried basil is stronger.
These substitutions help you adapt the recipe to what you have on hand. Remember, cooking is all about being flexible. For the full recipe, check out the details provided above.
Step-by-Step Instructions
Preparing the Base: Garlic and Onion
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the finely diced onion. Stir it for about five minutes until it turns soft and clear. This step builds a great flavor base. Next, add the minced garlic and stir for one to two minutes. Be careful not to brown it, as this can make the soup bitter.
Simmering the Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. If you want, add the teaspoon of sugar to balance the acidity. Mix all the ingredients well and raise the heat slightly. Bring the soup to a gentle simmer. Once it bubbles, turn the heat down and let it simmer uncovered for about 15 minutes. This helps the flavors blend perfectly.
Pureeing the Soup for Creaminess
After simmering, it’s time to make the soup creamy. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Blend until it is silky and return it to the pot. The goal is a rich, creamy texture that feels luxurious in every spoonful.
Incorporating the Cream and Seasoning
With the soup pureed, return it to low heat. Stir in the heavy cream or coconut cream and warm it for five additional minutes. Make sure to stir often, but do not let it boil. Season with salt and black pepper to taste. Adjust these to your liking. Finally, stir in the torn basil leaves right before serving. This keeps the basil fresh and aromatic. Serve hot, topped with crunchy croutons and extra basil for a lovely finishing touch.
For the complete recipe, check [Full Recipe].
Tips & Tricks
Perfecting the Texture and Consistency
To get the best texture for your creamy tomato basil soup, smoothness is key. Use an immersion blender for easy blending. If you prefer a chunkier soup, blend just half. This gives you a mix of textures, which is fun. Always blend the soup after simmering. This step lets the flavors mix well.
Enhancing Flavor Through Seasoning
Seasoning is where the magic happens. I love adding salt and black pepper to enhance the taste. Start with a little and adjust to your liking. If it tastes too acidic, a pinch of sugar can balance it out. Fresh basil leaves add a bright flavor, so add them at the end for the best aroma.
Best Practices for Serving and Presentation
Serving your soup well makes it even more inviting. Use deep bowls for a cozy feel. I like to garnish with crunchy croutons and torn basil leaves. This adds crunch and color. Serve hot to enjoy the warmth and aroma fully. For an extra touch, drizzle a bit of cream on top for a lovely swirl.
Variations of Creamy Tomato Basil Soup
Vegan Version with Coconut Cream
To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. This gives the soup a rich, creamy texture while keeping it plant-based. The coconut cream adds a hint of sweetness that blends well with the tomatoes. Just stir it in at the end, just like you would with heavy cream. This keeps the soup smooth and delicious.
Spice it Up: Adding Heat to the Recipe
If you like heat, there are many ways to spice up your soup. You can add red pepper flakes while cooking. A teaspoon or two will brighten the flavor and bring warmth. For a bolder kick, try adding a dash of hot sauce. You can also blend in some diced jalapeños for a fresh, spicy twist. Adjust to your taste, and enjoy the heat!
Using Fresh Tomatoes Instead of Canned
Fresh tomatoes can make your soup taste extra special. If you choose this route, use ripe and juicy tomatoes. About two pounds will do the trick. Start by roasting them for a richer flavor. After roasting, blend them into the soup. You will need to add a bit more broth to reach the right consistency. This method brings a bright taste to your creamy tomato basil soup.
For the full recipe, check out the [Full Recipe].
Storage Info
Best Way to Store Leftovers
After you enjoy your creamy tomato basil soup, store any leftovers in an airtight container. Let the soup cool to room temperature first. This helps avoid condensation that can make it watery. Place the container in the fridge. It will stay fresh for up to four days.
Freezing for Long-Term Storage
If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space in the container for the soup to expand. The soup can last for up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge.
Reheating Tips for Maintained Flavor
To reheat, pour the soup into a pot. Heat it over low to medium heat, stirring often. This helps it warm evenly. If the soup seems thick, add a splash of vegetable broth or water. This keeps it creamy and delicious. Avoid microwaving, as it may change the texture. For the best taste, add fresh basil right before serving. You can find the full recipe in the earlier section.
FAQs
Can I make Creamy Tomato Basil Soup ahead of time?
Yes, you can make this soup ahead of time. Cook it as the recipe states and let it cool. Once cool, store it in an airtight container in the fridge. It stays fresh for up to three days. When you are ready to eat, just reheat it on the stove. Stir it well to bring back its creamy texture.
What can I serve with this soup?
You can enjoy this soup with many sides. Here are some great options:
– Crunchy grilled cheese sandwiches
– Fresh garden salad
– Garlic bread
– Crispy croutons on top
These sides pair well and add fun textures and flavors to your meal.
How can I make the soup gluten-free?
To make this soup gluten-free, simply check the vegetable broth. Some broths may contain gluten. Use a certified gluten-free broth to stay safe. All other ingredients in the recipe are gluten-free.
Is it possible to use dried basil instead of fresh?
Yes, you can use dried basil. Use only one teaspoon of dried basil for every half cup of fresh basil. Dried herbs are more concentrated, so a little goes a long way. Add the dried basil during cooking to let its flavor bloom.
Creamy Tomato Basil Soup combines simple ingredients for rich flavor and comfort. We explored the main items needed, optional seasonings for bonus taste, and substitutions for flexibility. I shared easy steps for a smooth, creamy texture, plus tips for a delicious end result. You can try fun variations, store leftovers properly, and enjoy answers to common questions. Remember, this soup is not just a meal; it’s a warm hug in a bowl. Happy cooking and enjoy every spoonful!
![To make creamy tomato basil soup, you need simple, fresh ingredients. Here’s what you will need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes, preferably San Marzano for sweetness - 2 cups vegetable broth, low-sodium for better control of saltiness - 1 teaspoon granulated sugar (optional, to balance acidity) - Freshly ground salt and black pepper to taste - 1 cup heavy cream (or for a vegan alternative, use coconut cream) - 1/2 cup fresh basil leaves, roughly torn - Crunchy croutons and additional torn basil leaves for garnish These ingredients work together to create a rich and creamy soup. The crushed tomatoes give the soup a sweet and tangy base. The cream adds smoothness, while the basil gives it a fresh taste. You can add a few extra ingredients to enhance the flavor of your soup. Consider these options: - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness - Parmesan cheese for a salty kick - A splash of balsamic vinegar for depth These options let you customize the soup to suit your taste. Try adding one or two to find your perfect flavor. You can swap some ingredients if you need to. Here are a few easy substitutions: - Use vegetable oil instead of olive oil if you prefer. - Swap out heavy cream for half-and-half or plain yogurt for a lighter option. - If you don’t have fresh basil, you can use dried basil. Just use less, as dried basil is stronger. These substitutions help you adapt the recipe to what you have on hand. Remember, cooking is all about being flexible. For the full recipe, check out the details provided above. Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the finely diced onion. Stir it for about five minutes until it turns soft and clear. This step builds a great flavor base. Next, add the minced garlic and stir for one to two minutes. Be careful not to brown it, as this can make the soup bitter. Pour in the crushed tomatoes and vegetable broth. If you want, add the teaspoon of sugar to balance the acidity. Mix all the ingredients well and raise the heat slightly. Bring the soup to a gentle simmer. Once it bubbles, turn the heat down and let it simmer uncovered for about 15 minutes. This helps the flavors blend perfectly. After simmering, it’s time to make the soup creamy. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Blend until it is silky and return it to the pot. The goal is a rich, creamy texture that feels luxurious in every spoonful. With the soup pureed, return it to low heat. Stir in the heavy cream or coconut cream and warm it for five additional minutes. Make sure to stir often, but do not let it boil. Season with salt and black pepper to taste. Adjust these to your liking. Finally, stir in the torn basil leaves right before serving. This keeps the basil fresh and aromatic. Serve hot, topped with crunchy croutons and extra basil for a lovely finishing touch. For the complete recipe, check [Full Recipe]. To get the best texture for your creamy tomato basil soup, smoothness is key. Use an immersion blender for easy blending. If you prefer a chunkier soup, blend just half. This gives you a mix of textures, which is fun. Always blend the soup after simmering. This step lets the flavors mix well. Seasoning is where the magic happens. I love adding salt and black pepper to enhance the taste. Start with a little and adjust to your liking. If it tastes too acidic, a pinch of sugar can balance it out. Fresh basil leaves add a bright flavor, so add them at the end for the best aroma. Serving your soup well makes it even more inviting. Use deep bowls for a cozy feel. I like to garnish with crunchy croutons and torn basil leaves. This adds crunch and color. Serve hot to enjoy the warmth and aroma fully. For an extra touch, drizzle a bit of cream on top for a lovely swirl. {{image_4}} To make a vegan version of creamy tomato basil soup, swap the heavy cream for coconut cream. This gives the soup a rich, creamy texture while keeping it plant-based. The coconut cream adds a hint of sweetness that blends well with the tomatoes. Just stir it in at the end, just like you would with heavy cream. This keeps the soup smooth and delicious. If you like heat, there are many ways to spice up your soup. You can add red pepper flakes while cooking. A teaspoon or two will brighten the flavor and bring warmth. For a bolder kick, try adding a dash of hot sauce. You can also blend in some diced jalapeños for a fresh, spicy twist. Adjust to your taste, and enjoy the heat! Fresh tomatoes can make your soup taste extra special. If you choose this route, use ripe and juicy tomatoes. About two pounds will do the trick. Start by roasting them for a richer flavor. After roasting, blend them into the soup. You will need to add a bit more broth to reach the right consistency. This method brings a bright taste to your creamy tomato basil soup. For the full recipe, check out the [Full Recipe]. After you enjoy your creamy tomato basil soup, store any leftovers in an airtight container. Let the soup cool to room temperature first. This helps avoid condensation that can make it watery. Place the container in the fridge. It will stay fresh for up to four days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space in the container for the soup to expand. The soup can last for up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it over low to medium heat, stirring often. This helps it warm evenly. If the soup seems thick, add a splash of vegetable broth or water. This keeps it creamy and delicious. Avoid microwaving, as it may change the texture. For the best taste, add fresh basil right before serving. You can find the full recipe in the earlier section. Yes, you can make this soup ahead of time. Cook it as the recipe states and let it cool. Once cool, store it in an airtight container in the fridge. It stays fresh for up to three days. When you are ready to eat, just reheat it on the stove. Stir it well to bring back its creamy texture. You can enjoy this soup with many sides. Here are some great options: - Crunchy grilled cheese sandwiches - Fresh garden salad - Garlic bread - Crispy croutons on top These sides pair well and add fun textures and flavors to your meal. To make this soup gluten-free, simply check the vegetable broth. Some broths may contain gluten. Use a certified gluten-free broth to stay safe. All other ingredients in the recipe are gluten-free. Yes, you can use dried basil. Use only one teaspoon of dried basil for every half cup of fresh basil. Dried herbs are more concentrated, so a little goes a long way. Add the dried basil during cooking to let its flavor bloom. Creamy Tomato Basil Soup combines simple ingredients for rich flavor and comfort. We explored the main items needed, optional seasonings for bonus taste, and substitutions for flexibility. I shared easy steps for a smooth, creamy texture, plus tips for a delicious end result. You can try fun variations, store leftovers properly, and enjoy answers to common questions. Remember, this soup is not just a meal; it's a warm hug in a bowl. Happy cooking and enjoy every spoonful!](https://spoonfulsavory.com/wp-content/uploads/2025/05/75ba061d-ae8f-41c1-a4a4-301b0fc51480-250x250.webp)
