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- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14 ounces each) diced tomatoes, including juice - 2 cups vegetable broth - 1 teaspoon granulated sugar - Salt and freshly ground black pepper to taste - 1 cup fresh basil leaves, tightly packed - 1 teaspoon balsamic vinegar - ½ cup heavy cream (optional) The ingredients for savory tomato basil soup are simple but full of flavor. Extra virgin olive oil adds richness, while onions and garlic give a great base. Diced tomatoes bring sweetness and acidity. Vegetable broth adds depth, making each spoonful satisfying. I like to add a teaspoon of sugar to balance the acidity of the tomatoes. Salt and pepper enhance the dish's taste. Fresh basil leaves make the soup bright and fragrant. A splash of balsamic vinegar adds a nice tang. If you want a creamy texture, heavy cream is a great choice. - Fresh basil sprigs - Drizzle of olive oil - Croutons Garnishes can elevate your soup's presentation. Fresh basil sprigs add color and aroma. A drizzle of olive oil gives it a finishing touch. Croutons add a delightful crunch, making each bite exciting. For the full recipe, check out the link. Cooking is about enjoying the process. With these ingredients, you can create a comforting bowl of soup that warms the heart. First, we need to sauté the onions and garlic. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once it’s hot, add 1 finely chopped onion. Cook the onion until it turns soft and clear, which takes about 5 minutes. Then, add 3 minced garlic cloves. Sauté for 1 more minute until you smell that great garlic aroma. Next, we add our tomatoes and broth. Pour in 2 cans of diced tomatoes, including the juice. Then, add 2 cups of vegetable broth to the pot. Stir in 1 teaspoon of granulated sugar. This will help balance the acidity of the tomatoes. Season with salt and freshly ground black pepper to taste. Now it’s time to season and simmer our soup. Increase the heat until the mixture starts to boil. Once it’s boiling, lower the heat and let it simmer uncovered for about 20 minutes. Stir occasionally to keep the soup from sticking. This simmering helps all the flavors blend nicely. After simmering, we blend until smooth. Use an immersion blender to purée the soup until it’s velvety smooth. If you don’t have one, you can use a standard blender. Just be careful and blend in batches. After blending, return the soup to the pot. Now let’s add the final touches. Add 1 cup of fresh basil leaves and 1 teaspoon of balsamic vinegar. Stir until the basil wilts slightly, adding a fresh taste. If you want a creamier soup, stir in ½ cup of heavy cream. Heat the soup gently and taste. Adjust the seasoning with salt and pepper if needed. Now you have a delicious Savory Tomato Basil Soup ready to serve! For the full recipe, check the previous section. To make your soup shine, balance its acidity with sugar. Adding just a teaspoon of granulated sugar helps counteract the tartness of tomatoes. This small step creates a smoother and sweeter taste. Choosing fresh basil is key too. Fresh basil adds brightness and depth. Look for vibrant green leaves that are free from brown spots. The aroma should be strong and sweet. When you tear the leaves, they release their oils, enhancing the soup's flavor. You have two great options for blending: an immersion blender or a regular blender. An immersion blender keeps your pot clean and is easy to use. Just blend the soup right in the pot. If you use a standard blender, ladle the soup in batches to avoid spills. No matter which method you choose, ensure a smooth texture. Blend until there are no lumps. A velvety soup feels rich and comforting, so take your time here. This soup pairs well with crusty bread or a fresh salad. A warm baguette on the side lets you soak up every drop of soup. For salads, consider a simple green mix with a light vinaigrette. You can also get creative with presentation. Ladle the soup into bowls and sprinkle fresh basil on top. Add crunchy croutons for texture and a drizzle of olive oil for flair. A swirl of cream on top adds a beautiful touch and extra creaminess. For the full recipe, check out the section above! {{image_4}} You can switch the broth for a richer taste. Use vegetable broth for a full flavor. You can also try mushroom broth. Adding more veggies brightens the soup. Think about carrots, bell peppers, or even zucchini. They add color and nutrients. Need a kick? Add herbs like oregano or thyme. These herbs boost the flavor. Red pepper flakes can bring heat. For more spice, toss in chopped jalapeños. Start with a little and taste as you go. This way, you control the heat. If you want a creamier soup, try dairy-free cream. Coconut milk or cashew cream works well. These options keep it rich without dairy. You can also thicken the soup with pureed beans or potatoes. This gives it a nice texture and adds nutrition. For the full recipe, check out the detailed instructions above! After enjoying your savory tomato basil soup, you may want to save some for later. Proper storage is key. - Refrigeration: Let the soup cool to room temperature. Then, transfer it to an airtight container. You can keep it in the fridge for about 3 to 5 days. - Freezing: For longer storage, freeze the soup. Use freezer-safe containers or bags. It keeps well for up to 3 months. Just remember to leave some space for expansion. When you are ready to enjoy your soup again, reheating properly helps keep the flavors intact. - Best methods: The stovetop is the best way to reheat soup. Pour the soup into a pot and warm over low heat, stirring often. You can also use a microwave, but stir halfway through to heat evenly. - Maintaining flavor and texture: If the soup seems thick, add a splash of vegetable broth or water while reheating. This helps keep the texture creamy and delicious. Always taste and adjust seasonings as needed! Feel free to explore the full recipe for more details on preparing this delightful dish! Store leftover savory tomato basil soup in an airtight container. Place it in the fridge. It stays fresh for up to five days. To reheat, warm it gently on the stove. Stir to keep it smooth and tasty. Yes, you can make savory tomato basil soup ahead of time. It actually tastes better after the flavors blend. Just let it cool, then store it in the fridge. You can make it a day or two in advance for a quick meal. To make savory tomato basil soup vegan-friendly, swap the heavy cream with coconut milk or a non-dairy cream. Ensure the vegetable broth is free of animal products. This keeps all the rich flavors, while making it plant-based. Savory tomato basil soup is packed with nutrients. A typical serving has about 150 calories. It has 4 grams of protein, 6 grams of fat, and 24 grams of carbs. It’s also a good source of vitamins A and C. To enhance the flavor of savory tomato basil soup, try adding fresh herbs like oregano or thyme. A pinch of red pepper flakes can add warmth. You can also squeeze in some fresh lemon juice for brightness. These small changes can make a big difference! For the full recipe, check the earlier section. This blog post covered the essential ingredients for savory tomato basil soup, along with step-by-step instructions. You learned tips for enhancing flavor, blending smoothly, and storing leftovers effectively. The post also explored variations to suit your taste. Now, you have the tools to create a delicious soup with fresh ingredients. Enjoy experimenting with flavors and make this dish your own. Happy cooking!

Savory Tomato Basil Soup

Warm up with this delightful Savory Tomato Basil Soup recipe that brings comfort in every spoonful. With fresh basil and hearty tomatoes, it's perfect for family gatherings or a cozy evening at home. Follow our easy step-by-step instructions to create a velvety smooth bowl of soup that can be customized with a splash of cream for richness. Click through for the full recipe and tips to elevate your soup game!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (14 ounces each) diced tomatoes, including juice

2 cups vegetable broth

1 teaspoon granulated sugar

Salt and freshly ground black pepper to taste

1 cup fresh basil leaves, tightly packed

1 teaspoon balsamic vinegar

½ cup heavy cream (optional, for a rich creaminess)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté, stirring occasionally, until they turn translucent and soft, about 5 minutes.

    Add the minced garlic to the pot and sauté for an additional 1 minute, or until the garlic is fragrant and lightly golden.

      Pour in the diced tomatoes along with their juice and add the vegetable broth. Stir in the granulated sugar, then season the mixture with salt and freshly ground black pepper according to your taste preferences.

        Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld together beautifully.

          After simmering, add the fresh basil leaves and balsamic vinegar, stirring until the basil wilts slightly.

            Carefully use an immersion blender to purée the soup until it reaches a velvety smooth consistency. If you don’t have an immersion blender, ladle the soup into a standard blender in batches, then return it to the pot after blending.

              If you prefer a creamier texture, stir in the heavy cream at this point and gently heat through, adjusting the seasoning with salt and pepper as needed for taste.

                Serve the soup hot, garnished with a fresh basil sprig or a drizzle of olive oil for an elegant touch.

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

                    - Presentation Tips: Ladle the soup into bowls and top with a sprinkle of fresh basil or crunchy croutons for contrasting texture. For an extra visual appeal, add a swirl of cream on top, enhancing both flavor and presentation!