Title: How to Make a Creamy Tomato Basil Soup for a Light Dinner
Soup season is not just a time of the year; it’s a state of mind. And when it comes to light, comforting dinners, few dishes can beat the classic combination of tomatoes and basil transformed into a warm bowl of creamy soup. The good news is, you don’t have to be a professional chef to whip up this culinary masterpiece. In this article, we’ll guide you through a simple recipe for making creamy tomato basil soup that will tantalize your taste buds without weighing you down. So, grab your apron, and let’s get cooking!
Ingredients You’ll Need:
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 cans (14.5 oz each) of diced tomatoes, preferably no salt added
- 1 can (15oz) tomato sauce
- 2 cups of vegetable broth (chicken broth works too, if preferred)
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1 teaspoon of sugar (optional, but helps balance acidity)
- 1/4 cup of fresh basil leaves, plus more for garnish
- 1/2 cup of heavy cream (light cream or milk can be substituted for a lighter option)
- Grated Parmesan cheese for serving (optional)
Instructions:
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Start with Sautéing: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Tomatoes and Simmer: Pour the diced tomatoes (with their juice) and tomato sauce into the pot. Stir in the vegetable broth, salt, black pepper, and sugar. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully.
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Blend in the Basil: Add the fresh basil leaves to the pot. Using an immersion blender (or carefully transferring the soup in batches to a regular blender), blend the soup until smooth. This not only incorporates the basil but gives the soup a lovely, velvety texture.
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Cream it Up: Return the blended soup to the pot if you used a regular blender. Stir in the heavy cream and heat the soup over medium-low heat just until it’s heated through. Avoid boiling after adding the cream to keep the texture silky smooth.
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Taste and Adjust: Give the soup a taste and adjust the seasoning if necessary. Sometimes a little more salt or pepper can make all the difference.
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Serve with Love: Ladle the soup into bowls and garnish with a sprinkle of fresh basil. If you’re feeling fancy, a swirl of cream or a sprinkle of grated Parmesan cheese on top can add an extra touch of decadence. Serve hot and enjoy every spoonful!
Tips for the Perfect Soup:
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Choosing Tomatoes: While canned tomatoes are convenient and work wonderfully for this soup, if you have ripe tomatoes at hand, feel free to use them. You’ll need about 2 pounds, chopped.
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Finding the Right Creaminess: If you prefer a less creamy soup, you can adjust the amount of cream to your liking. For a dairy-free version, coconut milk makes a great substitute and adds a unique twist to the flavor.
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Making it in Advance: This soup stores well, which makes it perfect for meal prep or leftovers. It can be refrigerated for up to 3 days and freezes well for up to 3 months. Just remember not to add the cream if you’re planning on freezing it. Stir in the cream after reheating the soup.
A bowl of creamy tomato basil soup is the epitome of comfort food. It’s simple to make, yet packs a punch of flavor that belies its modest ingredient list. Whether you’re in need of a light dinner option, a comforting lunch, or an appetizer to impress your dinner guests, this soup has got you covered. So next time you’re in the mood for something warm, comforting, and utterly delicious, remember this recipe and treat yourself to a bowl of homemade creamy tomato basil soup. Bon appétit!
