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To make this comforting soup, gather the following ingredients: - 2 tablespoons extra virgin olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 6 cups ripe tomatoes, chopped (fresh or canned) - 1 cup vegetable broth (homemade or store-bought) - 1 tablespoon sugar (optional) - Salt and freshly ground black pepper, to taste - 1 cup fresh basil leaves, tightly packed - 1 teaspoon balsamic vinegar (optional) - 1/2 cup heavy cream (or coconut cream) You can elevate your soup with these optional ingredients: - A pinch of red pepper flakes for spice - A teaspoon of dried oregano for depth - A squeeze of lemon juice for brightness - Parmesan cheese for a savory finish This soup is not just tasty; it's also healthy. Here’s a breakdown of what you get in each serving: - Calories: 250 - Protein: 4g - Carbohydrates: 20g - Dietary Fiber: 4g - Total Fat: 18g - Saturated Fat: 9g - Sugars: 4g Enjoy every bite of this homemade tomato basil soup! For the complete cooking process, check out the Full Recipe. To start, gather your ingredients. You need fresh tomatoes, onion, garlic, and basil. Here’s what you need: - 2 tablespoons extra virgin olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 6 cups ripe tomatoes, chopped (fresh or canned) - 1 cup vegetable broth - 1 tablespoon sugar (optional) - Salt and freshly ground black pepper, to taste - 1 cup fresh basil leaves - 1 teaspoon balsamic vinegar (optional) - 1/2 cup heavy cream (or coconut cream) 1. In a large pot, heat the olive oil over medium heat. It should shimmer when ready. 2. Add the diced onion and sauté for about 5 minutes. Stir often until the onion is soft and clear. 3. Next, add the minced garlic. Cook for 1-2 minutes, stirring frequently. The garlic should smell great but not burn. 4. Now, stir in the chopped tomatoes and the vegetable broth. Bring the mix to a gentle simmer. - If you use fresh tomatoes, let it cook for about 20 minutes. - If using canned tomatoes, simmer for about 10 minutes. 5. After simmering, add the optional sugar. Season with salt and pepper to your liking. 1. Once cooked, take the pot off the heat. Fold in the fresh basil leaves. Let them wilt in the heat. 2. Use an immersion blender to blend the soup until smooth. If you don’t have one, pour the soup in batches into a blender. 3. Return the blended soup to the pot. If you want, add the balsamic vinegar and heavy cream. Mix well. 4. Gently heat the soup on low until warm. Be careful not to boil it, as this can change the cream’s texture. 5. Taste the soup. Adjust seasoning if needed. Add more salt, pepper, or sugar as desired. Now, you have a delicious homemade tomato basil soup ready to enjoy! For the full recipe, click here. When making tomato basil soup, avoid these common errors: - Not seasoning enough: Always taste your soup before serving. Adjust salt and pepper as needed. - Overcooking garlic: Garlic burns quickly. Cook it just until fragrant. - Skipping the blending step: A smooth soup is key for the best texture. - Using low-quality tomatoes: Fresh, ripe tomatoes or good canned ones taste best. To make your soup even better, try these tips: - Add a splash of balsamic vinegar for depth. - Stir in a touch of sugar to balance acidity. - Use homemade vegetable broth for richer flavor. - Fresh basil is a must. Add it at the end for the best taste. - For a creamy texture, mix in heavy cream or coconut cream. Make your soup look as good as it tastes: - Serve in warm bowls to keep it hot. - Drizzle extra virgin olive oil on top for shine. - Garnish with freshly chopped basil for color. - Swirl cream on top for a nice contrast. - Pair with crusty bread for a complete meal. Enjoy making your homemade tomato basil soup. Check out the Full Recipe for detailed steps! {{image_4}} To make a dairy-free version, swap heavy cream for coconut cream. This keeps the soup rich and creamy while adding a hint of coconut flavor. Many people enjoy this twist, and it works well with the tomatoes and basil. If you love heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can also include a dash of hot sauce for an extra kick. This spicy version adds depth and warmth to the classic recipe. Feel free to boost nutrition by adding vegetables. Zucchini, carrots, or bell peppers work well. Chop them small and sauté with the onion. This adds flavor and color, making the soup even more inviting. You can also toss in a handful of spinach after blending for extra greens. For the full recipe, check out the step-by-step guide and ingredient list. Enjoy these variations to suit your taste! After you make your delicious soup, let it cool first. Pour it into airtight containers. You can store it in the fridge for up to five days. Make sure to label the containers with the date. This way, you won’t forget when you made it! You can freeze tomato basil soup for later. Use freezer-safe bags or containers. Leave some space in each container for the soup to expand. It can last up to three months in the freezer. When you want to eat it, just thaw it in the fridge overnight. To reheat, pour your soup into a pot. Warm it on low heat, stirring often. If you used cream, be careful not to boil it. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the soup smooth and tasty. Enjoy it with a side of crusty bread! Yes, you can use canned tomatoes. They are a great option. Canned tomatoes are already cooked, so they save time. If fresh tomatoes are not in season, canned tomatoes work well. Just pick high-quality canned tomatoes for the best taste. You can use them in the same amount as fresh tomatoes in the recipe. To thicken your soup, you have a few options. One way is to add more heavy cream. This makes the soup rich and creamy. Another method is to blend the soup longer, which helps thicken it. You can also add a small amount of cornstarch mixed with cold water. Stir it in and cook for a few minutes. This will help the soup thicken without changing the flavor. Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, you can freeze it. Just remember to leave some space in the container, as the soup will expand when frozen. For the best flavor, try to eat it within three months. For the full recipe, check the earlier section! Homemade tomato basil soup is simple and tasty. We covered key ingredients and steps to make it. Remember to avoid common mistakes and enhance flavors for the best results. You can even try variations to fit your taste. Store leftovers to enjoy later. Always have fun while cooking! With these tips, you can create a delicious dish that delights everyone. Now, go ahead and make your own bowl of warmth!

- Homemade Tomato Basil Soup

Experience the warmth of homemade tomato basil soup, a comforting recipe that’s easy to make and packed with flavor. Discover simple steps to create this delicious dish, along with tips for variations and enhancements. Perfect for chilly days, this soup not only satisfies but also nourishes. Click to explore the full recipe and start cooking your bowl of comfort today!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 small onion, finely diced

3 cloves garlic, minced

6 cups ripe tomatoes, chopped (fresh or canned, depending on availability)

1 cup vegetable broth (homemade or store-bought)

1 tablespoon sugar (optional, to balance acidity)

Salt and freshly ground black pepper, to taste

1 cup fresh basil leaves, tightly packed for maximum flavor

1 teaspoon balsamic vinegar (optional, to enhance depth of flavor)

1/2 cup heavy cream (or coconut cream for a dairy-free alternative)

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once shimmering, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and tender.

    Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant and lightly golden (be careful not to burn it!).

      Stir in the chopped tomatoes along with the vegetable broth. Bring the mixture to a gentle simmer. If using fresh tomatoes, allow the mixture to cook down for about 20 minutes to develop the flavors fully. If using canned tomatoes, simmer for about 10 minutes.

        Once simmered, add the optional sugar, then season with salt and freshly ground black pepper to taste. Adjust the seasoning based on your personal preference.

          Remove the pot from the heat and fold in the fresh basil leaves, letting them wilt slightly from the residual heat.

            Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can carefully transfer the mixture in batches to a conventional blender. Blend until smooth and then return it all to the pot.

              If you're using it, stir in the balsamic vinegar and the heavy cream, mixing well. Gently reheat the soup over low heat until warmed throughout, being sure to avoid boiling it, as that may change the cream's texture.

                Give the soup a taste and adjust the seasoning if needed, adding more salt, pepper, or sugar as required.

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

                    - Presentation Tips: Ladle the soup into warm bowls and drizzle a little extra virgin olive oil on top for a finishing touch. Garnish with a sprinkle of freshly chopped basil leaves for color and aroma. For an added layer of creaminess and a visual contrast, you can swirl a bit of cream on top. Serve alongside crusty bread for dipping and enjoy this comforting classic!